🥩 Sous Vide Steak 🥩 Steak is a great candidate to cook with the sous vide method because, like other proteins, you can cook it exactly the way you want. Perfect doneness from edge to edge. Finish it off with a sear in a pan or on the grill and you’re done.
Recipe
1 8-12 oz ribeye
1 tsp Morton’s kosher salt
½ tsp Monterey Bay 16 Mesh black pepper
½ tsp Famous Dave’s steak and burger seasoning
1 T butter
Technique
- Sprinkle salt and pepper on both sides of the steak.
- Place the steak and butter in the bag.
- Remove air from the bag using the water displacement method.
- Set your sous vide device to the desired temperature for 2 hours. My preference is 133° — medium rare (see table below).
⏲ 2 hours
🍖 133°
Steak Temperature Chart
| Doneness | Temperature | Description |
|---|---|---|
| Rare | 120°-125° | Cool red center |
| Medium Rare | 130°-135° | Warm red center |
| Medium | 140°-145° | Warm pink center |
| Medium Well | 150°-155° | Slightly pink center |
| Well Done | 160°-165° | Little or no pink |
Finishing
You can finish your steak on the grill or sear it in a pan. Since your steak is already perfectly cooked, you just need to get a quick sear — about a minute or two on each side. Then enjoy!
Supplies Quick List
This is a quick list of everything discussed in this post
Famous Dave’s steak and burger seasoning
Morton’s kosher salt
Monterey Bay 16 Mesh black pepper
Ziploc freezer bags
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