How to Sous Vide T-bone Steak

T-Bone steak is a tender, marbled, and expensive meat cut that needs to be cooked by an expert for the best results. Fortunately, Sous Vide exists!

The results of Sous vide T-bone steak is beyond perfect, and you don’t actually need to be a professional cook to make it. All you need to do is follow the instructions and the temperature guide with a few simple ingredients to make this delicate, fancy, and mouthwatering dish for dinner.

Some tips you need to consider

• It’s essential to season the steak generously before and after the Sous Vide step. This will enhance the natural steak flavor and tenderize it.
• You can Sous Vide frozen steak simply by increasing cooking time by 30 minutes.
• It’s best to cook this meat cut to medium-rare or medium at 135°F (57°C) to retain the tenderness, texture, and flavor of the meat, so it doesn’t become chewy. However, you are free to cook it to any doneness you prefer.

Here’s a Temperature/doneness guide for you

Best Sous Vide T-bone Steak Recipe

Learn how to professionally cook a T-bone Steak with zero effort and impressive results.

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Prep Time 5 mins

Cook Time 1 hr

Resting Time 10 mins

Total Time 1 hr 15 mins

Servings 4

Ingredients

  

• 1 ½ pound of t-bone steak (1.5-inch thickness is preferred)
• ½ teaspoon of kosher salt
• ¼ teaspoon of black pepper
• 1 tablespoon of olive oil
• Fresh herbs for garnishing (Thyme, rosemary, or minced garlic)

Instructions

 

• To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 135°F (57°C). Leave it to preheat.
• Season your T-bone steak by rubbing ½ tablespoon of olive oil on both steak sides. Sprinkle the salt and pepper generously on both sides.
• Now, for the ‘Water displacement’ technique, you will need to put your steak with the herbs (optional) in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
• Dip the bag completely into the sous vide container.
• Leave it to cook for 1 hour. If it’s 2-inch thick, cook it for 1.5-2 hours.
• When the 1 hour is done, transfer the bag with the steak to cool off in the refrigerator for 10 minutes.
• Remove excess moisture from the steak with a paper towel. Sprinkle some salt and pepper according to taste.
• On a hot iron skillet, put on a medium-high flame, sprinkled with the rest of the olive oil, sear your steak for 1 minute on each side.
• Separate the meat from the T-shaped bone. Slice the meat into strips and Enjoy!

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