What’s better than a great sous vide steak recipe? How about a sous vide steak recipe finished with a simple, delicious whisky pan sauce? This simple recipe will deliver some of the best steak you’ve ever had!
The first time you pull of a sous vide steak recipe, you’ll wonder what took you so long to try this bit of culinary greatness. Sous vide steaks have long been a secret of the restaurant world, but now that they’re affordable for at-home use, there’s really no reason to ever try steak another way again.
Sous Vide Steak Recipe: How it works
- Coking sou vide may seem complex and super nerdy, but it’s really quite simple. For most of our adult lives, we’ve bene trying to bring a steak from room temp to exactly 132° (for medium-rare) by hitting it with a flame or surface at 500°. You have to pull it at exactly the right time, and still often end up with an inconsistently cooked piece of beef.
- Sous vide, meanwhile, heats the water to precisely 132°. Lock your steak in a vacuum sealed bag with fresh herbs and garlic, and slowly bring you steak to the perfect temp, but not a degree over.
- Meanwhile, the vacuum sealing helps trap the juices into the steak, delivering you an extra tender final product. Plus, you’re steak won’t shrink as much during the cooking process!
- Finish your steak by searing it quickly, turning often to deliver that crisp crust. The end result is the most picture-perfect cut of meat you’ll ever make.
Sous Vide Steak Recipe: Tips and Tricks
- With Sous Vide, you don’t necessarily need a high end steak. It definitely doesn’t hurt, but I get good results just from the prime cut top sirlion steaks from Costco. The bang for the buck is out of sight, and the Sous Vide keeps it perfectly tender.
- What you seal your steak in the bag with matters. Use kosher salt, not table salt. Table salt can dissolve into the meat, and you want to keep that saltiness on the crust. Lightly crush fresh garlic cloves and toss in in a few on each side.
- There’s a lot of ways to sear your steak when it’s finished. I love my cast iron pan, so that’s my go-to. You can also finish it over an open flame on the grill, or even with a searzall blowtorch attachment for the super nerdy. Just make sure to turn it every 15-30 seconds. You’re only looking to sear the outside. Any longer and that heat will begin to penetrate and ruin that perfect temp you’ve worked so hard to get!
- Using a high-heat oil in your pan is the difference between a light smoke coming out of your pan and the neighbor’s calling the cops because your house looks like it’s on fire. Seriously, don’t use something like olive oil, as the low smoke point will set off every smoke detector in a five block radius. Grape seed or avocado oil is the move here.
Let’s Make This Sous Vide Steak Recipe
Sous Vide Steak Recipe: Prep and Cook
Fill your Sous Vide container with water and set your machine to 132°.
The best part of sous vide steaks is just how easy it is. Begin by seasoning your steak generously with kosher salt and freshly ground black pepper on all sides. Make sure to get the sides and ends as well, we want seasoning on every surface!
Next, grab your vacuum seal bag and fold back the opening, slightly. This will keep the ends from getting any juices or residue on it, making sure you get a clean seal. Place steaks inside bag. You can fit multiple steaks in the same bag so long as they fit in a single layer. Next, lightly crush garlic cloves and add half the cloves to the side of the steak in the bag. Then, place a whole fresh rosemary sprig in as well. Flip the bag over and place remaining garlic and rosemary on the opposite side. Vacuum seal the bag on dry, normal setting. I pull gently against the bag as it seals, which helps to get a tight seal.
If you don’t have a vacuum sealer, you can also use a ziploc bag using the water displacement method.
Place steaks in sous vide bath once it’s preheated. I always drape the bag over the side when I close the lid to my container. This keeps the bag from floating into the opening in the circulator. Allow steaks to cook for 1-2 hours (I typically go closer to 2).
Sous Vide Steak Recipe: Finish Steaks
When steaks have five minutes left in the sous vide, gradually heat a cast iron pan over medium-high heat. When pan comes to temp, remove the steak from the sous vide and open the bag. Carefully lift the steaks from the bag, making sure not to spill the juices (we’ll use them in a coupleutes.
Add grape seed oil to pan and allow to heat for 10-15 seconds. Place steaks in pan, laying the steak down away from you to avoid splatter. Do not overcrowd the pan, you can cook in batches if necessary. Turn the steaks every 30 seconds, making sure to heat every surface (even the sides and ends). Once you’ve hit every side once, add a tablespoon of butter to the pan along with another sprig of rosemary. Spoon butter over steak, continuing to turn it every 30 seconds until each surface has been seared one more time. Remove steak from to a pan and let rest.
Sous Vide Steak Recipes: Whiskey Pan Sauce
Turn your burner to medium-low heat and remove cast iron pan from heat. Add diced shallot to pan and cook for 1-2 minutes. Next, pour in whiskey and use a spatula to scrape up the bits seared to the bottom of the pan (we call that the fond – that’s where the flavor is!). The whiskey will reduce quickly, when it does, add reserved juices from sous vide bag and chicken broth. Return to burner, which is now on medium-low heat. Cook until sauces reduces by half and add in any pan dripping from where steak has been resting. Turn off burner and remove pan from heat again.
Toss one tablespoon of cold butter in flour so that it’s lightly covered. Add butter to pan and stir as it melts in.
Cut steak against the grain in half inch slices. Spoon pan sauce onto plate and serve steak over top. Goes great with Instant Pot Mashed Potatoes.
Sous vide steak recipe over whiskey pan sauce
- 4 Top Sirloin Steaks or your other favorite cut
- 8 cloves garlic
- 2 sprigs fresh rosemary
- kosher salt
- fresh ground black pepper
- grapeseed oil for searing
- 2 oz whiskey
- 1/2 cup chicken broth unsalted
- 2 tbsp butter for searing
- 1 tbsp cold butter tossed lightly in flour
- Set sous vide bath to 132°
- Season steak genrously with kosher salt and freshly ground black pepper on all surfaces.
- Fold vacuum sealer bag back a couple inches to prevent top from getting juices and salt on them. Add steaks to bag in a single layer. Use multiple bags if needed.
- Add one lightly crushed garlic clove to side of bag for each steak in bag, along with one sprig fresh rosemary. Flip bag over and add garlic and rosemary to opposite side as well.
- Seal bag tightly using either vacuum sealer or water displacement method with a ziploc bag.
- Lower bag into preheated water bath and cook for 1-2 hours.
- When steak has 5 minutes left, gradually heat a cast iron pa over medium high heat.
- Add grape seed oil to pan and allow 15-30 seconds to come to heat.
Open sous vide bag carefully, being careful not to spill any juices. Pat steak sdry with a paper towel. Lay steaks in pan, beginning closest to you and laying the steak away. This will help avoid any splatter from getting on you. Do not overcrowd the pan, cook steaks in batches, if necessary.
- Turn steaks every 30 seconds, making sure to hit every surface. You may need to hold the steak with tongs to get the sides and ends – but make sure to do this!
- Once every surface has been hit once, add 2 tbsp butter and fresh rosemary to pan. Continue turning steak every 30 seconds, spooning butter over top. Continue until each surface has been seared for a second time, then remove steak to a pan and set aside.
- Lower burner to medium-low heat and remove cast iron pan from heat.
- Add diced shallots to pan and sauce for 1-2 minutes.
- Pour in whiskey and use a spatula to scrape up bits of fond (the seared in bits on the bottom of the pan).
- Whiskey will reduce quickly. When it does, add juices from sous vide bag along with chicken broth. Return to burner, now over medium-low heat.
- Reduce sauce by half, then add in any pan dripping from where your steak has been resting. Turn off burner and remove pan from heat.
- Add butter to pan and stir until well melted.
- Slice steak to half inch thickness against the grain. Spoon whiskey pan sauce onto plate and serve steak over top.