Image of How To Sous Vide Steak

How To Sous Vide Steak

Summary of how to cook a steak using sous vide machine creating evenly cooked
steak all the way through with a consistent texture.

Servings:

Author:

Cook Time
2 hours, 20 minutes

Sous Vide Machine Setup
5 minutes

Total Time
2 hours, 25 minutes

Course:

Appetizer/Main Course

Cuisine:

French | American

Keywords:

Sous Vide Steak Sous Vide Steak and Shrimp

🧂 Ingredients

5 T High-Quality Butter
1 T Olive Oil
1 sprig Fresh Thyme
1 T Kosher Salt
1 T Sea Salt
2 teaspoon Smoked Salt
1 Steak

Choice From The Types of Steak In The List In The Post.

Instructions

1 Place steak on the counter to take the chill off the meat.

Salt Cure: Mix the salts together. Cover the steak completely on all sides with
salt and set a timer for 20 minutes.

(This allows the salt to move into the top layer of the meat)

Shrimp: the same process, but only cure for 7 minutes, then rinse off
underwater.

After 20 minutes, rinse the steak off under cold water. Do a quick rinse. Don't
overdo it. You want to retain some of the salt on the surface of the steak. Just
not very much.
2 Vacuum Sealing: Place the salt-cured steak in a vacuum-sealed bag. If you don't
have a vacuum sealer, use a plastic bag and remove air by submerging it in
water.

Temperature and Time: Cook the steak at 129°F for medium-rare doneness,
typically for about 2 hours and 20 minutes. Adjust temperature slightly for
preferred doneness.
3 Finishing: Sear the cooked steak on a grill or cast-iron skillet. Use a few
tablespoons of butter and thyme/herb. Bast the steak with the butter using a
large spoon.

TIP: Since the steak is cooked to the exact temperature of doneness. The steak
does not require "resting" like all the other ways of cooking a steak.
4 Shrimp for 20 minutes @ 140 degrees