Sous Vide Steak is a perfect way to get steak that is tender and packed full of flavor, cooked exactly how you like it.
**This post is sponsored by Everywhere Agency on behalf of FoodSaver®; however, all thoughts and opinions expressed are my own.
This sous vide steak recipe is the perfect way to prepare a steak exactly how you want it done. The steak gets packed full of fresh flavor from the salt and pepper, garlic, and fresh herbs that are vacuum sealed into the bag with the steak. The steak is then seared to give it a nice crisp edge and then enjoyed.
What is sous vide cooking?
Sous Vide is a French cooking technique where the food is sealed in an airtight bag, then cooked in temperature controlled water. The cooking process is slower, but so controlled, it’s a great way to get your food to reach the perfect temperature, without any worry of over cooking.
You can use a ziplock bag or a vacuum sealed bag, but Food Saver Vacuum Sealed bags are the best way to get as much air as possible out of the bag, to place the steak in the water bath.
I use the FoodSaver® FM2000 Vacuum Sealing System with their FoodSaver® Sous-vide Vacuum Seal Bags. The Gallon Sized Bags are perfect for fitting 2 big and juicy sirloin steaks. You can find Foodsaver® products at Target! All month long, these products are 20% off at Target so don’t forget to get yours right away!
These bags are totally airtight, and so durable, so you don’t have to worry about the bag tearing or having any problems while cooking.
Besides just cooking my steaks in the sous vide with my Food Saver Bags, I like to buy extra steaks and seal them up in the bags right away as well. I cook a couple of the steaks right away, and the rest of them I toss in the freezer. Now the steaks are already to go that when I’m ready to use them they can go straight from my freezer to the water bath with the sous vide, and then they’re ready to eat and bursting with delicious flavor!
It’s so fun to try new cooking techniques and I can’t wait to try more and more sous vide recipes.
How long to sous vide steak?
A sous vide steak will take an hour or more, up to four hours depending on the thickness and cut of the steak, and how well done you want the steak.
You’ll set your sous vide to heat to 130 degrees to get a tender medium rare steak. For a 2 inch sirloin steak, like mine, you’ll cook it for about 1 to 2 hours.
Sous Vide Steak
- 2 sirloin steaks
- salt (to taste)
- pepper (to taste)
- 4 garlic cloves
- 2 rosemary sprigs (or other fresh herbs like thyme, or
- 1 TBS olive oil
- Pat steaks dry and all sides.
- Rub steaks with salt and pepper on all sides.
- Smash garlic cloves.
- Roll rosemary sprigs in your hands to release oils.
- Add garlic cloves and herbs on top of steaks.
- Place steaks in Food Saver bag and add olive oil to the bag.
- Vacuum seal to get as much air out as possible.
- Fill a large pot of water, and turn on your sous vide to heat the water to 130 degrees (for medium rare)
- Cook steaks in water for about 1 to 2 hours.
- Remove from water and allow to sit for about 10 minutes.
- Heat a cast iron over medium high to high heat.
- Spread butter or olive oil all over the cast iron.
- Sprinkle all sides of the steaks with salt and pepper.
- Add steaks to cast iron pan and cook on each side for about 1.5 minutes until a light crust is formed and the color and the texture on the exterior is dark.
- Allow steaks to set for about 5 minutes on a cutting board before serving hot.
Why one to 2 hours, seems like a long time, I understand 1 hour but 2? Obviously, I’m new to this type of cooking. What are the variables. Thanks for your help.
This helps the steak get extra tender, and keeps all the juices in there giving it a lot of flavor.
Alfred Gorlick says
Is Raw Garlic in Sous Vide Safe?
The big question people ask is whether or not raw garlic is dangerous when used in sous vide cooking. This is because garlic can have botulism bacteria on it which thrive in low oxygen environments, such as a sous vide bag. This is typically a concern when you are canning or making infused oils, but it can also be an issue in sous vide cooking because most of the oxygen is removed from the bag. For this reason, many people reach for garlic powder for their sous vide cooking instead of raw garlic.
Sous Vide makes the best steaks, pork chops, chicken breasts (that never get dry), salmon…you name it. I even make pudding and cheesecake. Doesn’t get any better than that!
Mickie Huckins says
You state in the directions, “turn on your Sous Vide to heat the water to 130 degrees…”. Is this an appliance in addition to a cooking method?
Yes! I’ll add a picture of what it looks like, and actually there is one on sale today for prime day! 🙂