Perfect steaks with sous-vide

Cooking a steak can be challenging, especially when it comes to achieving the desired doneness. The sous-vide method has become a popular technique in recent years for preparing perfectly cooked steaks. In this article, we will explain how you can cook your steak sous-vide and what equipment you need for it.

What is sous-vide?

Sous-vide, French for "under vacuum," is a cooking method where food is sealed in a vacuum bag and cooked at a precisely controlled low temperature in a water bath. This technique allows for even cooking and preserves the natural flavors of the food.

The right equipment

To cook a sous-vide steak, you need the following equipment:

• Vacuum sealer:
  A vacuum sealer seals the steak airtight in a vacuum bag. The vacuum packaging ensures that no air remains in the bag, allowing for even cooking.
  
  
• Sous-vide stick:
  A sous-vide stick ensures that the water in a sous-vide basin or a regular pot maintains a constant temperature.
  
  

Step-by-step guide for the perfect sous-vide steak

1. Preparing the steak: Choose a high-quality steak of your choice, such as a ribeye or filet. Season it with salt, pepper, and optionally, herbs.

2. Vacuum packaging: Place the seasoned steak in a vacuum bag. Use the vacuum sealer to remove the air from the bag and seal it airtight. Vacuum packaging is crucial as it protects the steak from water and ensures even cooking.

3. Preparing the sous-vide bath: Fill the sous-vide basin or a pot with water and set the sous-vide stick to the desired temperature. For a medium-rare steak, we recommend a temperature of 54 - 56 °C. The water should reach the target temperature before proceeding to the next step.

4. Cooking: Place the vacuum-sealed steak in the preheated water bath. The cooking time depends on the thickness of the steak. Typically, it takes about 1 to 2 hours for the steak to reach the desired doneness.

5. Searing: After sous-vide cooking, the steak is perfectly cooked but not browned. Heat a pan over high heat and add some oil. Sear the steak for about 1 minute per side to create a nice crust.

6. Serving: Let the steak rest briefly before slicing it. Serve with your choice of sides and enjoy a perfectly cooked steak.

Rule of thumb for a perfect steak

For the perfect sous-vide steak, we recommend the following rule of thumb: For a medium steak, set the water temperature to 54 °C and cook for 1 hour per centimeter of meat thickness.

Advantages of the sous-vide method

• Precision:
  With the sous-vide method, you can achieve the desired level of doneness precisely.
  
  
• Flavor:
  Vacuum sealing preserves the natural flavors and juices of the steak.
  
  
• Flexibility:
  You can prepare the steak ahead of time and sear it just before serving.
  
  

Conclusion

Cooking a steak sous-vide is an excellent method to achieve evenly cooked and flavorful results. With the right equipment and a bit of patience, you can enjoy restaurant-quality steak at home. Give it a try and taste the difference!