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
|Steak Doneness||Temperature used|
|Well done||165°F (73°C)|
Best Sous Vide T-bone Steak Recipe
- 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)
- 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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