Learn how to make a restaurant-quality sous vide steak at home. This recipe will guide you through the process of cooking a tender and juicy steak using the sous vide technique. With precise temperature control and slow cooking, you can achieve a perfectly cooked steak with a beautiful medium-rare interior and a nicely seared crust. Impress your dinner guests with this delicious and foolproof sous vide steak recipe.
Ingredients
- 2 thick-cut ribeye steaks
- Salt
- Black pepper
- Garlic powder
- Rosemary sprigs
- Olive oil
- Butter
Directions
- Preheat the sous vide machine to 129°F (54°C).
- Season the steaks generously with salt, black pepper, and garlic powder on both sides.
- Place each steak in a separate vacuum-sealed bag, along with a sprig of rosemary and a drizzle of olive oil.
- Seal the bags using a vacuum sealer or the water displacement method.
- Once the water reaches the desired temperature, submerge the bags in the sous vide machine.
- Cook the steaks for 1 hour for medium-rare doneness.
- After cooking, remove the steaks from the bags and pat them dry with paper towels.
- Heat a cast-iron skillet over high heat and add a tablespoon of olive oil.
- When the pan is hot, carefully place the steaks in the skillet and sear for 1 minute on each side to develop a crust.
- Add a pat of butter to the skillet and baste the steaks with the melted butter for extra flavor and moisture.
- Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
- Serve the sous vide steaks with your favorite side dishes and enjoy!
