Name: Sous Vide Steak Crust
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Française
Ingredients: 2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450g each), or 4 tenderloin steaks (6 to 8 ounce s/170 to 225g each); Kosher salt and freshly ground black pepper; 4 sprigs thyme or rosemary (optional ); 2 garlic cloves (optional ); 2 shallots, thinly sliced (optional ); 2 tablespoon s (30 ml) vegetable, canola, or rice bran oil (if pan-searing); 2 tablespoon s (30 g) butter (if pan-searing; optional )

Sous Vide Steak Crust

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Discover the secrets to achieving a perfect sous vide steak crust. Learn expert tips and techniques to elevate your steak game with this foolproof guide.

Author: Jasmine
Prep Time: 20 minutes
Cook Time: 130 minutes
Total Time: 150 minutes
Yield: 4 1x
Category: Side Dish
Method: Grilling
Cuisine: Française

Ingredients

Scale

2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450g each), or 4 tenderloin steaks (6 to 8 ounce s/170 to 225g each)
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional )
2 garlic cloves (optional )
2 shallots, thinly sliced (optional )
2 tablespoon s (30 ml) vegetable, canola, or rice bran oil (if pan-searing)
2 tablespoon s (30 g) butter (if pan-searing; optional )

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Instructions

Set your sous vide device to the target temperature you want to achieve. Refer to the temperature guide for the appropriate time settings. Generously coat the steaks with kosher salt and black pepper. Place them in sous vide bags, adding thyme, rosemary, garlic, and shallots if desired, ensuring they are evenly distributed. Seal the bags and immerse them in the water bath for the time specified in the charts.
For Pan Searing: Ensure your kitchen is well-ventilated by turning on exhaust fans and opening windows. Take the steak out of the water bath and bag, then thoroughly pat it dry using paper towels. Pour vegetable, canola, or rice bran oil into a sturdy cast iron or stainless steel pan, and place it on your hottest stovetop burner, heating it until it begins to emit smoke.
Carefully position the steak in the pan using either your fingers or tongs. Optionally, include a tablespoon of butter now, or for a sear with a purer flavor, skip the butter at this point.
After 15 to 30 seconds, turn the steak over to brown the other side. Continue flipping every 15 to 30 seconds until a golden-brown crust forms, approximately 1 1/2 minutes in total. If no butter was added earlier, introduce it to the pan about 30 seconds before the steak reaches desired doneness for extra flavor. Serve the steak right away.
For Grilling: Ignite a full chimney of charcoal. Once the charcoal is fully lit and ashy, scatter it on one side of the grill grate. Position the cooking grate, cover the grill, and let it heat for 5 minutes. Alternatively, set half of a gas grill’s burners to the maximum heat, cover, and allow to heat for 10 minutes. Clean and oil the grill grate.
Extract the steak from the sous vide bag and dry thoroughly with paper towels. Place the steak over the hottest part of the grill, turning it every 15 to 30 seconds until it develops a rich crust, around 1 1/2 minutes in total. If flames flare up as fat drips from the steak, close the grill lid to smother the fire. Alternatively, move the steak to the cooler side of the grill with long tongs until the fire subsides. Avoid letting the steak catch fire.
Move the finished steak to a cutting board or serving dish and serve immediately.

Notes

Crush thyme or rosemary slightly for more herb flavornDry steaks thoroughly before searing for a better crustnUse high smoke point oil before butter to reduce smoke

Nutrition

Calories: 610 kcal
Fat: 43 g
Protein: 56 g

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