Sous Vide Steaks Food
SOUS VIDE STEAK
Steps:
- Set sous vide machine to 55C/131F.
- Season steak lightly with salt or a seasoning of your choice. Place meat in sous vide bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
- Remove bag from bath. Take steak out of the bag, pat dry with paper towels and season with salt and pepper (or seasoning) to taste.
- Heat up large skillet on high and add oil. Sear steak for 1 to 2 minutes on each side. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy! Alternatively sear the beef on a grill or using a searing torch.
SOUS VIDE STEAK
Steak comes out beautifully tender when cooked sous vide. Throw it on the grill afterwards for extra flavor and color.
Provided by barbara
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 2h10m
Yield 4
Number Of Ingredients 2
Steps:
- Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
- Remove bag from water bath and take out steaks. Pat very dry with paper towels.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.
Nutrition Facts : Calories 443.5 calories, Cholesterol 147.8 mg, Fat 28.2 g, Protein 44.4 g, SaturatedFat 11.1 g, Sodium 129.5 mg
SOUS VIDE STEAK DINNER
The restaurant secret to foolproof, perfectly cooked steak is finally within the reach of home cooks, thanks to countertop sous vide machines. Drop in a bag of spinach mixed with cream cheese and garlic and you have the quintessential steakhouse dinner for two.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Set a sous vide machine to 130 degrees according to the manufacturer's directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
- Combine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
- Put the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor).
- Remove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread.
SOUS VIDE NEW YORK STRIP STEAK
The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 2h55m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
- Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
- Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature.
- While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside.
- Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate.
- Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat.
- Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
Nutrition Facts : Calories 638.4 calories, Carbohydrate 2.3 g, Cholesterol 231.1 mg, Fat 34.9 g, Fiber 0.5 g, Protein 74.9 g, SaturatedFat 15.1 g, Sodium 518.4 mg, Sugar 1 g
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