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Sous Vide method
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5 from 2 votes

Sous Vide Beefsteak Recipe

There's a new cooking technique to perfect your cooking skills in the kitchen; Sous Vide. A method that will surely solve the inconsistency so we could get the correct result. When you use this method in cooking just anything, your outcome will be consistently perfect from the color to the texture of your food. Let's take a look at cooking a sous vide beefsteak.
Prep Time20 mins
Cook Time4 hrs
Course: Main Course
Keyword: beefsteak, sous vide
Servings: 1
Calories: 120kcal

Equipment

  • Vacuum bag(s)
  • Vacuum sealer

Ingredients

  • 1 Beef steaks like ribeye, T-bone, or chops
  • Salt
  • Black pepper
  • Garlic cloves (optional)
  • 2 tbsp Vegetable oil

Instructions

  • Heat your water bath. In a large pot of water, immerse a thermal circulator following all the instructions to preheat the water. 
  • Just as you usually do, with garlic, salt, black pepper, other whole herbs, and oil, season your steak.
  • Seal the vacuum sealer bag. If you don't have a vacuum sealer, use the preheated water to your advantage. As you hold the opening of the bag, and you've sealed a bigger part of it using your hands, insert it slowly into the water. The preheated water pressure will expel excess air from the bag then you can completely seal it.
  • You can cook your beef steak for up to four hours at 134 degrees for a perfectly done medium-rare result. If you want the medium result, cook it for 140 degrees and 160 degrees for a fully cooked steak. You can always refer to the manufacturer's instructions when you buy the sous vide equipment.
  • Finish cooking your sous vide steak in a pan. Once your cooking time runs out, you can unseal the vacuum sealer bag to access your steak. Cut it in your desired shapes to enjoy. But others prefer their steaks to have a particular crust, just the same way a steak would turn out if you cook it over a grill or stove.

Nutrition

Serving: 3oz | Calories: 120kcal