Sous vide is by far the best way to prepare steak, but after it’s done in the water bath, it needs to be seared for that classic texture and look. Here are my tips for getting the best sear.
When you remove steak from the bag after sous viding, it looks a little weird. Let’s face it: it can look completely unappetizing. But you just know the inside is going to be beautiful and perfectly cooked!
The eyes eat first, not to mention we all love a good crust on a steak, so our steaks aren’t done after sous viding. We need to sear them!
I’ve tried finishing proteins after sous viding all kinds of ways. Different proteins call for different finishings.
- Broil (salmon),
- Grill (chicken wings)
- Pan fry (turkey breast and meatballs)
- Smoke (brisket)
- Sometimes I do nothing at all (chicken breasts).
- For steak? We always cast iron sear.
I detail all of these in my cookbook Sous Vide Meal Prep if you want to learn more!
Sous Vide Meal Prep
This cookbook outlines my entire method for keeping your freezer stocked with ready to sous vide meals (and some great recipes to boot!).
But wait! Wondering how to sous vide your steak perfectly? Make sure to check out my recipe for Medium-Rare Sous Vide Steak.
What You Need to Get a Great Sear
You don’t technically need all of these things, but they’ll really help you get a great sear everytime. I promise.
- A cast iron skillet. Finex skillets are far and away my favorite. They’re incredibly well-built, gorgeous, and the company is awesome. If you live in Portland, bring your skillet to their facility and they’ll re-finish for you!
- Ghee or another oil or fat with a high smoke point. Ghee is my favorite fat for searing steaks. It’s clarified butter, meaning the milk solids, the part that can burn, are removed, so you get all of that buttery goodness without the smoke.
- A grill press. You’re going to be rolling your eyes at this one, but I promise it makes getting a good sear easier. It will help flatten the steak so every part of it is in contact with the hot cast iron, and the extra weight helps to get a better sear.
- Tongs. I love cheap metal tongs you can get at restaurant supply stores. Don’t try to use a fork – we’re working with HOT cast iron and splattering fat. It’s a recipe for a burn.
Tips for Getting a Great Sear
There are a few things you can do to make sure you get as deep and even of a sear as possible. They’re worth the extra effort, I promise!
- Preheat your skillet in the oven. This is super easy to do if you’re cooking any sides in the oven. Just pop your skillet in, too! If you’re not cooking sides in there and want to preheat, I recommend 450 degrees F for at least 20 minutes, up to 45 minutes.
- After sous viding, remove the steaks from the bag and pat completely dry with paper towels or a clean dish cloth. Completely. Dry!
Have I ever forgotten to pat my steaks dry? Yes, yes I have. This process might feel a little more involved, but after doing this a few times, these steps will become second nature.
Go forth and enjoy the best steaks you’ve ever had!
Get the Recipe:
How to Get a Great Sear on Sous Vide Steak
Ingredients
- Paper towels or clean dish towel
- Ghee
Equipment
Instructions
- These instructions are for after you've sous vided your steak. If you want to know how to sous vide steak, read this post.
- If you're able to, preheat your skillet in the oven. I recommend 450 degrees F for at least 20 minutes, up to 45 minutes. Either way, then heat your cast iron skillet over high heat for at least 3-5 minutes, until it’s smoking.
- While the skillet is preheating, remove your steaks from the vacuum seal bag and pat completely dry with paper towels or a clean dish towel.
- Add about two tablespoons of ghee to the hot skillet and spread around the pan.
- Add the steaks and place the grill press on top of them. Cook for no more than 30 seconds on each side. They should be completely browned.
- Remove from the skillet and let sit for a couple minutes before slicing and serving.
Notes
- Preheat your skillet in the oven. This is super easy to do if you’re cooking any sides in the oven. Just pop your skillet in, too! If you’re not cooking sides in there and want to preheat, I recommend 450 degrees F for at least 20 minutes, up to 45 minutes.
- After sous viding, remove the steaks from the bag and pat completely dry with paper towels or a clean dish cloth. Completely. Dry!