Sous Vide Steak Recipe
If you want to make one of the best steaks you’ll ever enjoy, you need to try sous vide cooking! Sous vide cooking heats a bath of water to a low temperature. The steak is vacuum sealed and dipped in the water bath where it is slowly cooked to a perfect temperature. The wonder of sous vide cooking is that the steak is evenly cooked throughout (no spots that are more done or less done) and you keep more moisture in the steak than other cooking methods. The end result is a super flavorful steak. The steak does come out without any browning on the outside, which adds lots of flavor. So after we pull the steak out from the sous vide cooker, we quickly sear it to create a delicious crust. Enjoy, and for more information about sous vide cooking, listen to our Reduce by Half Sous Vide Cooking podcast episode or read our Sous Vide Flavor School post!
Ingredients
Directions
- 1
Liberally season your steaks with LGCM Ultimate Steak & Roast Rub. Place them in a vacuum bag along with a small pat of butter. Seal the bag.
- 2
Heat your water bath to 130ºF for a medium rare steak. For a rare steak, heat the water to 120ºF or 140ºF for medium. Once the water is hot, dip the steak bag into the water and cook for 1 – 4 hours. The steak is ready after 1 hour, but can be left in the bath for up to 4 hours. This can also be done with multiple steaks.
- 3
Once the steak is done cooking, remove from the bag. Reserve juices from the bag for a pan sauce, if desired. Heat a large skillet to high heat and add about 2 tbsp. of vegetable oil. Once the oil is hot, add the steaks and cook for 1 – 2 minutes per side until browned on both sides.
- 4
Remove from heat, let rest for five minutes and enjoy!
Get more great recipes at lakegenevacountrymeats.com
Recommended Pairings
Cabernet Sauvignon
Cab is king, and for good reason! This grape produces big, full bodied red wines that are a go to for many people. You can find good examples at many price points from $10 to $1,000!
Top Regions:
- Bordeaux, France
- Napa, California
- Chile
Pairs great with:
- Cabernet Sauvignon is fabulous with a pan seared steak or a roasted prime rib
Merlot
While it's not quite en vogue, Merlot produces phenomonal red wines that have ripe red fruit flavors plus tannin and structure. Plus, they're usually more affordable than similar quality Cabernet!
Top Regions:
- Bordeaux, France
- Napa, California
- Columbia Valley, Washington
Pairs great with:
- Merlot is a versatile partner for pork, beef or lamb, especially when it's grilled
