Vacuum Sealed Steak Cooking Time
Discover the perfect vacuum sealed steak cooking time for juicy and tender results. Learn how to achieve restaurant-quality steaks at home with our guide!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Sous Vide and Searing
- Cuisine: Various
Ingredients
Scale
- 1 (about 1 1/2-inch thick) steak (I recommend ribeye or strip), about 1 pound (454 g)
- Salt and freshly ground pepper, to taste
- Aromatics: thyme and rosemary (optional )
- 1 tablespoon (15 ml) vegetable oil
Instructions
- Fill a pot with water and set your sous vide device to the desired temperature, as per the manufacturer’s guidelines.
- Sprinkle the steak with salt and pepper, place it in a vacuum bag, and add the aromatics if you like. Use a vacuum sealer to close the bag.
- Once the sous vide is ready, immerse the sealed bag in the water and cook for the required duration (refer to the chart in the post for specific times and temperatures).
- After cooking, take the steak out of the water, remove it from the bag, and dry it with paper towels.
- Heat a cast iron skillet on high until it starts to smoke. Pour in the vegetable oil and brown the steak for roughly one minute on each side. You may add butter at this stage if desired, or use a cooking torch for additional char.
- Serve the steak straight away.
Notes
- Consider marinating the steak with aromatics and salt for a few hours before cooking sous vide for a more robust flavor.
- Pat the steak dry before searing in the skillet to achieve a crispy crust.
- Let the steak rest before slicing and serving to ensure it stays juicy and tender.
Nutrition
- Calories: 600
- Fat: 45g
- Protein: 50g
Find it online: https://sousviderecipe.com/vacuum-sealed-steak-cooking-time/