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Sous Vide Mediumrare Steak

Sous Vide Mediumrare Steak
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Learn how to perfectly cook a medium rare steak using the sous vide method with our easy-to-follow recipe. Elevate your steak game today!

Ingredients

Scale
  • 2 steaks, any cut, any weight
  • Kosher salt
  • Black pepper
  • 1 tbsp (15 ml) vegetable oil, or another high smoke point fat

Instructions

  1. Set your water bath to the desired temperature using an immersion circulator: 124°F for rare, 129°F for medium-rare, 135°F for medium, or 145°F for well done. I prefer 129°F for my steaks. Tip: Using warm water initially speeds up the heating process!
  2. Generously apply kosher salt and pepper to your steaks. Don’t hold back! If possible, season the steaks several hours ahead and store them in the refrigerator, or consider dry brining them.
  3. Seal the seasoned steaks in a vacuum bag or use a plastic zipper bag with the air removed. You can place multiple steaks in a single bag as long as they lay flat and are not stacked. Tip: Fold the bag’s opening a few times before adding the steaks to keep the seal area clean for a better seal.
  4. Place the sealed bag into the preheated water bath, ensuring the steaks are fully submerged. You can use sous vide magnets to secure the bags, or weigh them down with a ceramic bowl or plate if they float. Cook for 1-3 hours, with at least 2 hours recommended for bone-in or frozen steaks.
  5. Take the bag out of the water bath. Remove the steaks from the bag and lay them on a plate or cutting board. Thoroughly dry the steaks using paper towels or a clean dishcloth.
  6. Heat a cast iron skillet over high heat until it begins to smoke. Ensure the stove vent is on! Once the skillet is smoking, introduce the vegetable oil. Place the steaks in the pan and sear each side for roughly 30 seconds until they are browned. Avoid overcooking by not exceeding the searing time. A grill press can be useful if available.
  7. Transfer the steak to a cutting board. Allow it to rest briefly, then slice if you wish. Serve with your choice of creamy horseradish sauce, chimichurri, or blue cheese butter.

Notes

  • Marinate steaks in olive oil, garlic, and herbs before seasoning for richer flavor.
  • Thaw frozen steaks completely before sous vide cooking for best results.
  • Try ghee or duck fat for a unique sear flavor profile in your steak.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-mediumrare-steak/