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London Broil served with butternut squash

Sous Vide Steak

Use the sous vide method to make your perfect steak.
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Prep Time 15 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 30 minutes
Course Main Course

Equipment

  • 1 Sous Vide Circulator
  • 1 Cast Iron Skillet
  • 1 Vacuum Sealer
  • 1 Laser Thermometer (optional)

Ingredients
  

  • Steak (my favorite cuts include New York strip, sirloin, and top round)
  • Herbs
  • Butter
  • Cooking Oil
  • Salt & Pepper

Optional Ingredients

  • Compound Butter (for basting)
  • Mayo or Toum (for searing, instead of oil)

Instructions
 

  • Preheat sous vide to your desired temperature (120°F/49°C for rare, 129°F/54°C for medium-rare, 135°F/57°C for medium, 145°F/63°C for medium-well, and 165°F/74°C for well-done).
  • Place steak(s) in vacuum seal bags along with butter, and herbs, and a little salt.
  • Once sous vide comes to temp, add sealed steaks and cook for 1 – 2 hours.
  • Remove cooked steaks from sous vide and from vacuum bags, then pat them completely dry to aid in searing.  Dust all sides with salt and pepper.
  • Heat cast iron skillet to searing temperatures (400-450°F-/204-232°C), then add cooking oil.
  • Add steaks and sear on all sides until you have a nice brown crust.
  • Optional: Cool skillet, add butter and herbs, and baste steaks.
  • Allow steaks to rest for at least 10 minutes, then slice against the grain and serve.
Keyword sous vide