I will never make steak another way. This was one of those life altering food moments. Fresh pasta in Italy was another one but that's not as easy to have! I have read that steak Sous Vide is the best and I have to say I was thinking blah, blah, blah. But I'm here to say Steak Sous Vide is the best. I had a sirloin steak that wasn't the best cut of meat but certainly not the worst and it became this wonderfully tender, moist steak. OK so it is a little bit of work but it's really not a lot of hands on time. Just in time for the holiday weekend...
Now I've told you before that I do not eat steak properly. I don't care! I like my steak on the well done side of rare. Is that a nice way of saying it? You can check out this website to see what temperature you should Sous Vide your steak to get the desired doneness. I cooked mine at 145. They said 150 was a turning point to badness but I thought 140 looked too rare for me.
Sous Vide Steak
1- 2lb Sirloin Steak (or any steak really)
5-6 cloves garlic
handful of thyme sprigs
salt/pepper
Dry the steak with paper towels. Sprinkle salt on garlic cloves. Smash the garlic with the side of a knife to make a paste. Salt and pepper steak. Smear paste on the steak. Insert steak and thyme into a bag and seal. Place in water bath for Sous Vide. Cook at 145 for 2 hours. Remove from bag and dry meat with paper towels. Sear on grill or on stove top in a grill pan.
The really nice part about this is that you don't have to rest the meat. The Sous Vide takes care of the juices being evenly distributed. As soon as you get those nice grill marks, you're ready to take that meat and and start slicing. I must admit when the meat first came out of the bag, I was a little worried. It looked awful and there were some drippings in the bag. I thought I had just wasted 2 hours and some meat, but Ye of little faith...I was wrong. You can Sous Vide for less or more time - minimum 45 minutes but not more than 18 hours (according to the temperature post mentioned above).
I served this with a mushroom sauce:
8 oz cremini mushrooms
1 T butter
1 T olive oil
4 sprigs of thyme
3 cloves garlic, minced
1 c white wine
salt/pepper
Leftover juice in the bag from meat
Slice mushrooms. In a hot frying pan add butter oil. Add mushrooms and thyme. Saute until a little liquid starts to drain from mushrooms. Add garlic and cook until fragrant. Add wine, salt/pepper and cook until reduced. Add juices from meat and reduce slightly.
Be careful with the salt/pepper with the mushrooms. You are getting some of the salt/pepper from the meat. So you want to add a little less salt to start off than you normally would with mushrooms.
Now I've told you before that I do not eat steak properly. I don't care! I like my steak on the well done side of rare. Is that a nice way of saying it? You can check out this website to see what temperature you should Sous Vide your steak to get the desired doneness. I cooked mine at 145. They said 150 was a turning point to badness but I thought 140 looked too rare for me.
Sous Vide Steak
1- 2lb Sirloin Steak (or any steak really)
5-6 cloves garlic
handful of thyme sprigs
salt/pepper
 |
| All sealed and ready to go |
 |
| Not impressive when it first comes out of the bag |
 |
| YUM! |
I served this with a mushroom sauce:
8 oz cremini mushrooms
1 T butter
1 T olive oil
4 sprigs of thyme
3 cloves garlic, minced
1 c white wine
salt/pepper
Leftover juice in the bag from meat
Slice mushrooms. In a hot frying pan add butter oil. Add mushrooms and thyme. Saute until a little liquid starts to drain from mushrooms. Add garlic and cook until fragrant. Add wine, salt/pepper and cook until reduced. Add juices from meat and reduce slightly.
Be careful with the salt/pepper with the mushrooms. You are getting some of the salt/pepper from the meat. So you want to add a little less salt to start off than you normally would with mushrooms.
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