Sous vide is a wonderful technique for cooking steak that yields consistently delicious results. It involves vacuum-sealing the steak in a plastic bag and cooking it in a water bath at a precise temperature for a period of time, resulting in perfectly cooked sous vide steak that is evenly pink from edge to edge.

One of the key advantages of cooking steak using sous vide is that it allows you to cook your steak to a precise temperature, ensuring that it is cooked exactly the way you want it.

Sous Vide Steak

Nothing quite compares to biting into a properly cooked sous vide steak. It is juicy, tender, and bursting with taste. It consists of a unique flavor and is frequently served for special occasions. The sous vide technique ensures that you will always achieve the excellence you seek.

The sous vide steak is evenly cooked throughout. It has a crust on the outside, which a knife can easily cut through to expose the perfect medium-rare interior and has the ideal flavor that melts in your mouth. Here is a recipe for sous vide steak that will leave your taste buds wanting more:

Ingredients :

• 4 ribeye steaks, about 1 1/2 inches thick
• 2 tbsp. olive oil
• 2 tbsp. butter
• Salt and pepper to taste
• Fresh thyme and rosemary (optional)

Equipment :

• Biolomix sous vide machine
• Large pot or container
• Ziplock bags or vacuum sealer bags
• Kitchen thermometer

Instructions :

1. Set up your sous vide machine and fill a large pot or container with water. Set the temperature to 130°F (54°C) for medium-rare steak, or adjust according to your preference.
2. Season the ribeye steaks generously with salt and pepper on both sides.
3. Place each steak in a separate vacuum-sealed bag, drizzle with olive oil, and add a few sprigs of fresh thyme and rosemary if desired.
4. Seal the bags using a vacuum sealer or the water displacement method.
5. Place the bags in the water bath and cook for 2-3 hours for medium-rare, or adjust the cooking time according to your desired doneness. (For example, 4 hours for medium or 6 hours for well-done.)
6. Once the steak is cooked, remove it from the bags and pat dry with paper towels. Discard any herbs or liquid from the bags.
7. Preheat a cast-iron skillet over high heat.
8. Add the butter to the skillet and let it melt and begin to foam.
9. Carefully add the steaks to the skillet and sear for 1-2 minutes on each side, or until a crust forms.
10. Let the sous vide steaks rest for a few minutes before slicing and serving.

Tips :

• Be sure to season the steak generously with salt and pepper before cooking.
• Adding fresh herbs to the bag can impart additional flavor to the steak.
• If you don’t have a vacuum sealer, you can use a Ziploc bag and the water displacement method to remove the air from the bag.
• Be careful not to overcook the steak during the searing process, as it can become tough and dry.
• Use a meat thermometer to check the internal temperature of the steak and ensure that it has reached your desired level of doneness.
• Serve the steak with your favorite sides, such as roasted vegetables or mashed potatoes.
• For the best results, use a high-quality ribeye steak that is at least 1 1/2 inches thick.

Sous vide cooking is a game-changer when it comes to cooking steak. With Biolomix sous vide machine, you can achieve perfectly cooked steak every time. By following these simple instructions, you can make a delicious steak that is tender, juicy, and full of flavor. So next time you’re in the mood for steak, give sous vide cooking a try with Biolomix!