SOUS VIDE STEAK TEMPERATURE AND TIME
Here’s a guide to learn how to use the sous vide for cooking the best steak ever with the perfect doneness for your taste!
Ingredients
- 1 lb of steak (any type you want)
- ½ teaspoon of salt (Flaky or coarse salt preferred)
- ½ teaspoon of black pepper
- 1 tablespoon of olive oil
- 2 finely chopped garlic cloves
- Some chopped rosemary and thyme for seasoning.
Instructions
- Prepare your meat cut by rubbing with your hands half the amount of olive oil.
- Sprinkle the salt, pepper, chopped garlic, and the herbs on the steak. Leave it to marinate for (30 minutes to 2 hours in case of using skirt or flank steak)
- To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature according to the required doneness. ( check the temperature-doneness guide)
- Now, for the ‘Water displacement’ technique, you will need to put your steak 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. According to the size of the steak, the time for cooking is determined. 1 hour for 1-inch, 2 hours for 2-inch steak.
- When it’s done, remove the steak from the bag and let it cool in the fridge or ice bath for 10 minutes
- After letting it chill for a bit, wipe it with a paper towel well to remove all excess moisture.
- Sprinkle some more salt and pepper according to taste, then transfer the steak to a hot skillet on medium-high heat with the rest of the olive oil.
- Let the steak crisp up for 1 minute on each side.
- Slice the steak and dish it up with some mashed potatoes and cooked vegetables. Enjoy!