No more guess work, finger poking or poking with a thermometer. Sous Vide Steak will guarantee a perfect steak. The process includes two steps, sealing the steak in a plastic bag to cook to the desired temperature, and then searing the meat for the flavour, colour, and texture.
Ideally the steak should be at least an inch-and-a-half thick, if not two inches, but 1″ works too. This will allow for a perfectly cooked steak internally, and when you sear the outside for the colour and texture, the steak does not overcook in the inside. For more details, check out Serious Eats: Food Lab Complete Guide to Sous Vide Steak
I love my steak cooked at Medium-Rare (129°F), but you can always cook yours to Rare (120°F), medium (135°F), medium-well (145°F), or well done (156°F+). For timing, this depends on the cut of steak. Different cuts have more muscle and require longer cooking time to break down these muscles. For more information, Chefsteps has a awesome time and temperature guide on their website.
How to cook a steak sous-vide:
- Preheat the precision cooker to the desired cooking temperature. Allow the water bath to come to the desired temperature.
- Season the steak with salt and pepper. Place the steak in a food safe and bpa-free bag, then add any aromatics or seasonings such as thyme, garlic, truffle, rosemary, etc.
- Seal the bag with a vacuum-sealer, or use a ziploc bag (with most of the air removed).
- Drop the bag into the preheated water bath. Cook according to the timing charts.
- Remove the steak from the bag and place on a paper towel. Pat it dry on both sides.
- Steak cooked sous-vide may be perfectly cooked in the inside, but it does not have a appealing appearance on the outside. I finished my steak on the stovetop by browning the surface on a hot oiled fry pan. Alternatively, you can sear it with a torch or cook it on a hot barbecue grill
Thyme Porcini Prime Rib Steak with Saute Mushrooms
Be creative with your aromatics and you can create some delicious creations. I put this recipe together from the items in my pantry and fridge. I had purchased a tub of dried porcini mushrooms to use when I made my Hunter’s Chicken dish (see here for post), and never used all of it. A little bit actually goes a long way. The strong nutty flavour is amazing and pungent. But if you don’t have porcini mushrooms, you can try using shiitake mushrooms. This recipe is super easy – especially making it sous vide. Guaranteed awesome results!
So what you will need is:
80z Boneless Prime Rib Steak, about 1″ thick (or steak cut of your choice)
salt & pepper
5 grams dried porcini
1 twig of thyme
1 tablespoon butter
1 tablespoon grapeseed oil
1 tablespoon butter
3 twigs of thyme
200 grams mixed mushrooms, cleaned and halved
1 small shallot sliced
1 garlic clove, diced
1. Preheat the precision cooker to the desired cooking temperature, I chose 129°F. Allow the water bath to come to the desired temperature.
2. Ground the dried porcini with a mortar and pestle until it becomes a fine powder
3. Clean the steak of any residue with the back of the knife. In a scraping motion, remove any of the residue.
4. Season both sides of the steak with salt, pepper, and porcini powder
5. Place the steak into a food safe and bpa-free bag. Add the 1 twig of thyme and 1 tablespoon of butter to the bag.
6. Seal the bag with a vacuum-sealer, or with a ziploc bag, removing most of the air.
7. Drop the bag into the preheated water bath and then cook at 129°F for 30 minutes.
8. Meanwhile, prepare the other ingredients.
9. After 30 minutes, remove the bag from the water bath. Open the bag, and remove the steak and place it on a paper towel. Pat it dry on both sides. Reserve the steak juices for the mushrooms.
10. Heat a frying pan on medium-high heat. Add the grapeseed oil and thyme, heat until the oil is super hot. You will notice the thyme start to brown and this will tell you that the oil is hot.
11. Place the steak in the hot fry pan, and fry on all sides. When your on the last side, add the butter.
12. Remove the steak, but leave the oil and thyme in the pan.
13. Lower the heat to medium-heat, then add the shallots and garlic. Fry for a minute, then add the mushrooms.
14. Season with salt and pepper. Add the steak juices reserved from the sous vide.
15. Stir and saute for about 3 minutes, or until the mushrooms are tender.
16. Plate the mushrooms beside the steak. Eat as is, or serve with your favourite sauce.
Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!