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Sous Vide vs Grill for Steak (& sous vide steak recipe)
Sous vide is a foolproof method for making sure your steak is cooked perfectly every time.
Ingredients
- 1 raw steaks, your choice of cut
- kosher salt
- freshly cracked black pepper
- 1 tbsp butter or ghee, for searing
Instructions
- Preheat water bath to your desired temperature using immersion circulator. 125 degrees F for rare, 130 degrees F for medium rare, 135 degrees F for medium, 140 degrees F for well done.
- While the water bath is preheating, season the steaks liberally with kosher salt and black pepper. Add to a vacuum seal bag, keeping them separated if possible, and vacuum seal. Do NOT stack the steaks on top of each other in the bag.
- Cook in preheated water bath for 1-2 hours for lean cuts of steak, 3-4 for fattier cuts of steak.
- When steaks are done, begin preheating a cast iron skillet over high heat on your stove. Make sure your stove vent fan is on high.
- Remove the steaks from the water bath and vacuum seal bag. Pat completely dry with a clean towel or paper towels.
- Add butter or ghee to the skillet when skillet is smoking and you're ready to sear. Sear for 20-30 seconds on each side, until a good char has formed.
- Remove to a cutting board and slice. Serve with a compound butter or sauce like chimichurri or creamy horseradish sauce.
Notes
Nutrition information calculated using sirloin steaks.
Calories: 226kcal, Carbohydrates: 1g, Protein: 31g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 126mg, Potassium: 549mg, Sugar: 1g, Vitamin A: 175IU, Calcium: 9mg, Iron: 3mg
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