Does it matter what kind of steak I use?

Any steak that is 1 1/2 inch thick or more will all work best with these steps. For this instance, the video and photos are of a porterhouse steak, which turned out great. But you can follow the exact same steps with any cut of steak, such as Ribeye, New York Strip or Filet Mignon.u003cbr/u003eu003cbr/u003eIf you have a larger piece of beef, such as a roast, I recommend checking out my instructions for 29-Hour u003ca href=u0022https://www.nerdchefs.com/sous-vide-chuck-roast-recipe/u0022u003eSous Vide Chuck Roastu003c/au003e. u003cbr/u003e

Can I sous vide a steak from frozen?

Yes, but I don't recommend it. I tend not to because what happens is the steak will release the water that it takes on when frozen. That water is released in the bag, and it end up poaching the steak, which is not at all what you want.u003cbr/u003e

What ways can I finish or sear my steak?

There are a few different options for searing your steak. This recipe uses a cast iron pan, which is what we typically use at home. u003cbr/u003eu003cbr/u003eOf course, you can finish it on a hot propane grill, still rotating it every 30 seconds. I tend not to because it's tougher to hold them on edge above the grill, and you lose the garlic herb flavoring we get in the cast iron.u003cbr/u003eu003cbr/u003eIf you want to get super nerdy, some folks break out the blowtorch with a searing attachment to get a nice crisp crust. I suggest doing this outside (as to avoid the whole big open flame in the kitchen problem) and make sure you know how to properly and safely use this tool before doing it.u003cbr/u003e

Can I cook more than one steak at a time?

Absolutely. If the steaks fit side-by-side in a single layer, you can fit more than one steak in the bag. Just make sure to keep them in a flat, single layer. u003cbr/u003eIf they don't fit in the same layer, simply separate them into multiple bags. You can cook as many at the same time as will fit in your circulator!

I like my steak medium-rare, but my spouse like theirs medium. How should I cook them?

Set the water circulator first for a medium steak and add only that steak for 30 minutes. Lower the temperature to medium rare, then add the other steak. The first steak will still retain it's medium doneness, while the other will only come to medium rareu003cbr/u003eu003cbr/u003eTip: Label the bags in some way so that you easily know which steak has been cooked to what temperature. A good way is to write at the top of the bag, above the points that will be cooked in the water.

Sous Vide Steak Cooking Guide | Perfectly Cooked Steak

Sous Vide Steak

Author: Mike
Total Time: 20 minute
Yield: 1 steak 1x

Description

Steak cooked using an immersion water circulator to a precise temperature, giving you a super tender, perfectly cooked steak.

Ingredients

Scale

1 steak, any cut 1/2 thick or larger.
coarse kosher salt, enough to season all sides
coarse black pepper, enough to season all sides
garlic powder, to taste
3 sprigs fresh rosemary
2 sprigs fresh thyme
2 Tbsp butter
2 garlic cloves, slightly smashed
chimichurri, optional, for serving

Instructions

Fill your sous vide water container up about 2/3 of the way. Set your sous vide water circulator (affiliate) for 131° and allow to come to temperature. Meanwhile, season steak generously on all surfaces with coarse kosher salt, coarse ground black pepper and garlic powder.
Fold back the top of a sous vide bag. Insert steak in bag place. Slap two sprigs each of fresh rosemary and fresh thyme on your palm twice to help release oils. Place one sprig of rosemary and thyme on each side of the steak. Unfold top of bag and place in a vacuum sealer (affiliate). Vacuum all air out and seal the bag tightly. Place bag in water bath. Cook for 2 hours.
Remove steak from bag and set on a cooling rack. Pat dry with a paper towel and let rest for 15 minutes. Patting it dry is a big key to getting a nice, crisp crust on the sear.
Bring a heat to medium-high heat. Add 1 Tbsp butter and allow to melt. Lay steak flat in the pan, laying the point closest to you down first and laying it away from you. Press it firmly against the pan to help get a sear. Cook for 30 seconds, then flip over and sear opposite side. Using tongs, hold steak on edge and cook all of the side surfaces for 30 seconds each as well.
Add remaining butter, fresh rosemary and fresh garlic cloves to pan and repeat process of searing all sides for 30 seconds. This time, brush the rosemary in the butter and over the steak as it cooks. Once each side has been hit for a second 30 seconds, remove to a pan. Let rest 10 minutes.
To serve, carve each side of the steak off the bone. Slice perpendicular to the bone, about 1 inch thick. If desired, spoon chimichurri over top for extra flavor.