The best results are obtained by cooking it to a precise temperature in the sous vide water bath and find fishing with a quick pan sear.

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WHY YOU’LL LOVE THIS RECIPE

When making flat iron steaks using traditional cooking methods such as grilling, pan-searing, or broiling, there is a very small window of perfect doneness.

If you miss that window, the meat will toughen and become chewy.

By using precise temperature control, sous vide cooking guarantees the result and ensures vs the steak is perfectly cooked. It also results in meat that is evenly done from edge to edge. 

WHAT IS SOUS VIDE?

I understand. Sous vide sounds ridiculously fancy and complicated. But, in reality, sous vide is simply a bath of water heated to a low temperature in order to cook steak perfectly and evenly.

HOW TO MAKE SOUS VIDE FLAT IRON STEAK

1. Marinate the steak by pouring the marinade over it and leaving it to sit for 6-8 hours.

2. Prepare the equipment: Preheat the sous vide machine to 125oF according to the manufacturer’s instructions.

3. Prepare the steak by patting it dry and sprinkling it with seasonings.

4. Sous vide: Place the steak in a food-safe bag and seal tightly to eliminate air pockets. Set the timer for 1 hour and immerse the sealed steak in the water. The sous vide is finished when the flat iron reaches 125oF.

5. Sear: Place the steak in a hot skillet with butter. Season with salt and pepper and sear on both sides until a crust forms.

INGREDIENTS

• Flat Iron Steak: This cut is considered to be the tenderest, second only to filet mignon. It is derived from the top blade, which has a lot of flavorful marbling and a uniform thickness, and is less expensive than other tender beef cuts such as rib eye or New York strip steak. This cut is similar to flank steak, skirt steak, and hanger steak in appearance and flavor.

• Olive Oil: The best olive oil for this recipe is regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.

• I used coarse salt, but you can use regular table salt or sea salt instead. The best black pepper to use is freshly ground black pepper.

• Garlic Powder: For this recipe, I used garlic powder, but you can also use freshly minced garlic.

WHAT IS A FLAT IRON STEAK?

The flat iron is fashioned from the Chuck primal and is situated just above the shoulder blade.

The muscle is not a “load bearing” muscle, but rather a “support muscle” for the shoulder, similar to the rotator cuff.

Because the steak comes from the Chuck, it is relatively inexpensive, but because it only serves to support the shoulder blade, it remains a very tender cut.

This steak typically weighs between 1 and 1.5 pounds, is very well marbled, and is frequently misidentified as a flank steak.

The flat iron steak is difficult to remove from the Chuck, and there is a large piece of tough gristle in the center of the steak that must be removed.

FLAT IRON STEAK SEASONING/MARINADE

A simple seasoning of salt, pepper, and garlic powder can bring out the flat iron steak’s natural flavor.

Flat iron steak, on the other hand, is a good candidate for a marinade because it is relatively thin and the flavor can easily penetrate the meat.

SOUS VIDE FLAT IRON TEMPERATURE AND TIME

For medium-rare doneness, cook flat iron steak at 135°F (57°C). If you want a tender, juicy flat iron steak, don’t cook it past medium doneness. If you want to experiment with different temperatures, use the chart below:

Cooking time for flat iron steak is longer than for most other tender cuts, and I recommend cooking it for 2 hours.

HOW TO VACUUM SEAL THE STEAK WITHOUT A VACUUM SEALER?

If you don’t have a vacuum sealer, a regular zip-top bag will suffice.

The technique is known as water displacement: simply place the seasoned steak in a zip-top bag and seal all but one corner of the bag.

Slowly place it in a bowl of cold water, making sure that everything below the zip-line is submerged. Then seal the remainder of the bag (You can watch the video in the recipe card for a visual tutorial).

CAN A SOUS VIDE STEAK GET A GOOD CRUST?

Totally! The sous vide method gives the meat an ultra tender texture, but once done, you can sear it on the stove and still get that crispy crust we all crave in a good piece of steak.

HOW TO STORE

Leftover sous vide flat iron steak can be tightly wrapped in foil and refrigerated for up to 3 days. To reheat, place thin slices in a preheated skillet with oil or butter and broil for a minute or two.

Frequently Asked Questions

Perfect Sous Vide Flat Iron Steak Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours and 5 minutes
• Yield: 2 servings

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Description

Sous Vide Flat Iron Steak is a simple and foolproof recipe for cooking this inexpensive cut, which delivers intense beef flavor with a tender texture. The best results are obtained by cooking it at a precise temperature in the sous vide water bath and finishing with a quick pan sear.

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Ingredients

• 1 pound flat-iron steak
• ▢1/2 teaspoon kosher salt or to taste
• ▢1/4 teaspoon black pepper or to taste
• ▢1/4 teaspoon garlic powder
• ▢1 tablespoon olive oil

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Instructions

1. Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you want to cook to a different level of doneness, refer to the temperature chart in the post above.
2. Season your flat iron steak with salt, pepper, and garlic powder to taste.
3. Fill a zip-lock bag halfway with the seasoned steak.
4. Seal the bag except for one corner and slowly lower it into the water bath. Make sure the water covers everything below the zip-line, and then push the air out. (If the water is already warm, use kitchen tongs to push the bag into the water.) Then, seal the remainder of the bag.
5. In the sous vide water bath, place the vacuum-sealed bag. Ascertain that it is completely submerged.
6. 2 hours in the oven.
7. Remove the bag from the water bath and place it in an ice bath when the timer goes off (or refrigerator). Allow it to cool for about 10 minutes.
8. Remove the steak from the bag and pat dry with paper towels. (Make sure to completely dry the surface.)
9. If necessary, season with additional salt and pepper.
10. Heat the olive oil in a cast-iron skillet or grill over medium-high heat. When the pan is hot, add the steak and sear for 1 minute per side. (If using a grill, brush the oil on the steak.)
11. Serve immediately by slicing against the grain.

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 2 servings
• Calories: 462kcal
• Sugar: 1g
• Sodium: 749mg
• Fat: 31g
• Saturated Fat: 10g
• Carbohydrates: 1g
• Protein: 43g
• Cholesterol: 150mg

Keywords: Sous vide flat iron steak, flat iron steak recipe, sous vide recipe, flat iron steak sous vide

source: https://izzycooking.com/sous-vide-flat-iron-steak/

Using the sous vide method to cook the flank steak yields perfectly tender, medium rare meat every time!

That’s the beauty of sous vide cooking. You can take a tough cut of meat (like flank steak or this sous vide lamb) and cook it to melt-in-your-mouth perfection without it ever being over- or under-done.

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WHAT IS SOUS VIDE?

Sous vide cooking involves vacuum sealing your food and cooking it in a temperature-controlled water bath. Cooking in this manner makes it nearly impossible to overcook anything.

You can prepare food exactly the way you want it every time. Restaurants have used it for a long time, and companies are now introducing home cook versions.

WHY SOUS VIDE WORKS SO WELL FOR FLANK STEAK

Sous vide is a culinary technique that is commonly used in fine dining establishments but has recently gained popularity among home cooks as well.

The technique, which translates as “under vacuum,” entails cooking vacuum-sealed foods in a temperature-controlled water bath.

As a result, the meat is extremely tender and consistently cooked. As a result, sous vide cooking tenderizes even the toughest cuts of meat.

Grass-fed meats, which tend to be tougher, and flank steak work especially well with this technique.

The constant temperature and long cook time allow enough time for the collagen and fat in the steak to liquefy without overcooking it. As a result, every time you cook, the meat is consistently tender and flavorful.

PACKAGING

Putting ingredients in an airtight bag or container is an important part of sous vide cooking.

Vacuum sealing and the water displacement method are the two most common methods for packaging your ingredients.

A vacuum sealer uses a vacuum to remove all of the air and seal the contents of a plastic bag.

Making sure the food is airtight and properly sealed keeps the bag from floating, which can lead to uneven cooking.

The displacement method entails placing your food and marinades in a sous vide bag, submerging the bag in a container of water, and allowing the pressure to force all the air out of the bag.

Both of these methods work for this recipe, so choose the one that suits you best!

FLANK STEAK TIME AND TEMPERATURE

After much trial and error, we discovered that cooking asian marinated flank steak at 54C/129F for 2 hours is the ideal combination.

Two hours of cooking time breaks down the connective tissue (collagen), resulting in extremely tender, juicy beef.

Furthermore, cooking the steak at 129F ensures that the beef is a beautiful medium rare with great texture.

Just make sure you have a dependable sous vide that accurately regulates the bath temperature, or your results may vary (check out the Anova or Joule).

Despite the fact that this is our preferred time and temperature, we recommend that you experiment with different combinations to find your personal favorite.

Our cooking guide can always assist you in determining the ideal time and temperature.

CAN YOU SOUS VIDE FROZEN STEAK?

The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.

Simply remove the food from the fridge, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.

The only thing you’ll have to change is the cooking time. If you’re cooking frozen flank steak sous vide, we recommend adding an hour to the cook time, for a total of three hours.

HOW TO MAKE PEPPERCORN SAUCE

Reheat the skillet you used to cook the steak on medium heat while the steak rests. Cook for 1 minute after adding the brandy to deglaze (until the alcohol has burned off).

Bring the crushed peppercorns, salt, and beef broth to a simmer. Stir in the cream and cook for 3-4 minutes, or until the sauce coats the back of a spoon. If desired, season with additional salt.

BEST WAY TO SEAR BEEF AFTER SOUS VIDE

The most important step in the sous vide process is searing. Getting a deep, rich sear on your food can make it look Michelin-star worthy.

If you don’t, your dinner guests will wonder why they let you cook again. If you want an amazing sear on your steak, you must:

1. Using a paper towel, completely dry the meat.
2. Season liberally with salt or seasoning of choice.
3. Extremely high temperatures are used to sear.

To begin, thoroughly dry the meat with paper towels. After the meat has dried, brush it lightly with olive oil and season generously with salt and pepper or your favorite seasoning.

It’s worth noting that brushing with olive oil is optional, but it helps the seasoning stick to the meat and results in a deeper sear.

At this point, you should decide on the best searing method. We recommend pan searing, grilling, or using a searing torch for flank steak.

The trick is to heat up the pan, grill, or torch before searing for 1 to 2 minutes on each side. This produces a fast, high-quality sear without overcooking the steak.

TIPS FOR SOUS VIDE FLANK STEAK

• To seal your bags, use a vacuum sealer. To ensure that the steaks cook properly, remove all of the air from their packaging. That is why a vacuum sealer is essential for sous vide cooking.

• Make use of food-grade plastic bags designed specifically for sous vide cooking. Because the plastic is heated, you should be cautious about the bags you choose. As a result, use food-safe plastic that is free of BPA and phthalates. I use FoodSaver bags because they work well for sous vide, are BPA and phthalate free, and are made of food-safe polyethylene and nylon.

• Temperature is critical. Your immersion circulator maintains a constant temperature that is even and free of cold or hot spots, ensuring that your food cooks safely and evenly.

• To finish the steak, sear it. While sous vide flank steak is safe to eat as soon as it is removed from the water bath, searing it adds a nice caramelization and develops that delicious, rich crust.

• Your leftovers should be vacuum-sealed. Put your leftovers in a FoodSaver bag, vacuum seal it, and store it in the freezer for a quick meal later.

Frequently Asked Questions

Sous Vide Flank Steak Recipe [With Creamy Peppercorn Sauce]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 2 hours and 5 minutes
• Total Time: 2 hours and 10 minutes
• Yield: 4 servings

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Description

This sous vide flank steak is tender, succulent, and juicy, and it’s served with a creamy peppercorn sauce.

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Ingredients

• 1 ½ – 2 pound flank steak
• ▢2 teaspoon salt▢
• 1 teaspoon black pepper

Peppercorn Sauce:

▢

• ¼ cup brandy▢
• ½ cup beef broth
• ▢½ cup heavy cream
  
• teaspoon salt adjust to taste
• 2 teaspoon whole peppercorn crushed

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Instructions

1. Clip the immersion circulator to the side of a large container (I prefer this sous vide container) and heat to 129F.
2. Pat the flank steak dry and season with half the salt and pepper on both sides.
3. Place in a plastic bag and seal with a vacuum sealer (I like to use a Foodsaver for the best results). To make it airtight, use a ziplock bag and slowly drop it into the water while sealing it.
4. Place the bag in the water once the water has reached the proper temperature. If it floats, clip the bag to the side to keep the meat fully submerged in the water.
5. 2 hours in the oven
6. Remove the bag from the water and place it in an ice bath for 10 minutes.
7. Take the beef out of the bag and pat it dry with paper towels. Season with the remaining salt and pepper to taste.
8. Warm a skillet over high heat with a high smoke point oil (ghee is my favorite, but you can use vegetable oil, avocado oil or coconut oil).
9. Sear the meat for 2 minutes per side, or until a brown crust forms on each side.
10. Remove from the skillet and set aside for 10 minutes to cool. Serve it with the peppercorn sauce, sliced against the grain (below).

Peppercorn Sauce:

1. Reheat the skillet you used to cook the steak on medium heat while the steak rests. Cook for 1 minute after adding the brandy to deglaze (until the alcohol has burned off).
2. Bring the peppercorns, salt, and beef broth to a simmer.
3. Stir in the cream and cook for 3-4 minutes, or until the sauce coats the back of a spoon. If desired, season with additional salt.

Notes

To cook evenly on all sides, the beef must be flat in the bag.

For cooking, make sure the plastic bag is airtight.

Before adding the beef to the skillet (or grill), make sure it’s searing hot – it should be smoking. This allows for the formation of a nice crust without overcooking the meat.

Instead of a skillet, the steak can be seared on the grill.

If you’re not going to sear the steak right away after removing it from the sous vide, cool it in ice water and store it in the fridge or freezer.

• Category: Beef
• Method: Sous Vide
• Cuisine: American, French

Nutrition

• Serving Size: 4 servings
• Calories: 457kcal
• Sugar: 1g
• Sodium: 1697mg
• Fat: 12g
• Saturated Fat: 12g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 50g
• Cholesterol: 177mg

Keywords: Sous vide recipe, sous vide, sous vide beef flank recipe, beef flank sous vide

source: https://www.wenthere8this.com/sous-vide-flank-steak/

The sous vide method cooks it perfectly from edge to edge, resulting in a restaurant-quality meal in the comfort of your own home!

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WHAT IS A NEW YORK STRIP STEAK?

Strip steak, strip loin, and top loin steak are all names for NY strip steak. It’s tender and lean, often boneless, and has a lot of marbling.

WHY SOUS VIDE NEW YORK STRIP STEAK?

Cooking steak can be intimidating because it is easy to overcook and dry out.

Because New York strip steak is one of the most expensive cuts of meat, you’ll want a foolproof method for cooking this classic cut perfectly.

Traditional methods of cooking steak, such as pan-frying, baking, or grilling, have a very narrow window of perfect doneness.

If we don’t get there in time, the steak will be dry and chewy. This problem will be solved by using sous vide cooking.

Furthermore, it evenly cooks the food from edge to edge. It’s my favorite way to prepare the expensive strip steak.

BENEFITS OF SOUS VIDE STEAK:

So you went out and purchased the finest steak you could find. The last thing you want to do is ruin it by overcooking or undercooking it.

• All of the guesswork has been removed. Set the temperature and time, and the rest of the work will be done for you.
• Cooked to the temperature you specify throughout the entire piece of meat.
• Can be prepared ahead of time and seared in a skillet just before serving.
• Excellent for meal preparation.

WHAT IS SOUS VIDE?

Sous vide is a French cooking technique in which food is vacuum-sealed in a bag and then cooked at a precise temperature in a warm water bath for an extended period of time.

It’s far superior to any other method of cooking steak in my opinion. Sous vide steak recipes that are popular include Sous Vide Skirt Steak, Sous Vide Sirloin Steak, and Sous Vide London Broil.

NEW YORK STRIP STEAK SEASONING:

• You can also use table salt or sea salt instead of kosher salt. For more flavor, season liberally before sous vide cooking.

• For the best results, use freshly ground black pepper rather than pre-ground black pepper powder.

• Rosemary: (optional) it adds a wonderful flavor but can be left out if you don’t have any.

SOUS VIDE STRIP STEAK TEMPERATURE

I prefer to cook my NY strip steak at 135°F (57°C), which results in a tender, juicy, and flavorful steak. If you want to experiment with different levels of doneness, use the chart below:

HOW LONG DOES IT TAKE TO SOUS VIDE A STEAK?

• It is conditional. Cook for at least one hour for a NY strip that is about 1 12 to 2 inches thick. This is also true for ribeye, porterhouse, and T-bone steaks. We usually cook our steaks sous vide for about 2 hours. This helps to explain why fattier steaks take a little longer to reach the desired temperature.

• A tenderloin, for example, requires less time to ensure it does not dry out and lose too much of its juices.

• If your steak is thinner than 1 12 inch thick, reduce the cooking time by 30 minutes.

WHAT HAPPENS IF YOU SOUS VIDE TOO LONG?

The genius of sous vide is that you can’t overcook your meat. However, if you sous vide your meat for an extended period of time, say more than four hours, the texture will suffer.

The meat will become mushy, and the connective tissues will break down in an unfavorable way.

CAN YOU PUT FROZEN MEAT IN SOUS VIDE?

One of the advantages of ordering from Omaha Steaks is that your freezer is always stocked with high-quality meats!

Omaha Steaks’ packaging is BPA-free and can be placed directly in your sous vide water bath.

Keep in mind that if you cook from frozen, your meat will be less flavorful than if you season it ahead of time. In addition, sous vide frozen meat will necessitate a longer cooking time.

TIPS TO MAKE THE BEST SOUS VIDE NY STRIP STEAK:

• Cook the strip steak until it reaches a temperature of medium-rare to medium. Cooking the meat past medium doneness can cause it to become chewy.

• To bring out the best flavor, season generously before sous vide cooking.

• Without a vacuum sealer, you can seal the steak with zip-top bags. Simply place the steak, seasonings included, in a zip-top bag and seal all but one corner of the bag. Slowly lower it into the water, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag. This is known as the “water displacement” method.

• Do not leave the steak in the sous vide water bath for an extended period of time. Because New York strip steak is a tender cut, sous viding a 1-inch steak takes 1 hour. If your steak is 2 inches thick, sous vide it for 2 hours. It’s fine to cook for an additional 30 minutes, but leaving it in the water bath for too long may result in mushy texture.

• Allow it to cool first. It’s best to let the steak cool in the refrigerator or ice bath after sous vide cooking before searing.

• Before searing, completely dry the pan. Wipe away any excess moisture, as it will prevent proper searing.

Frequently Asked Questions

Sous Vide New York Strip Steak Recipe

---

(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 5 minutes
• Yield: 4 servings

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Description

My favorite steak recipe is Sous Vide New York Strip Steak. To bring out the best flavor of this popular cut, just a few simple ingredients are required. The sous vide method cooks it perfectly from edge to edge, resulting in a restaurant-quality meal in the comfort of your own home!

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Ingredients

• 2 pounds New York Strip steak (about 1 inch thick)
• ▢1 teaspoon coarse salt or to taste
• ▢1/2 teaspoon black pepper or to taste
• ▢1 tablespoon olive oil divided
• ▢fresh rosemary optional

---

Instructions

1. Preheat the sous vide machine: Fill the sous vide container or a large pot halfway with water and set the Sous Vide Precision Cooker to 135°F (57°C).
2. Season the steak by rubbing it all over with 1/2 tablespoon oil.
3. Season both sides liberally with salt and pepper.
4. Sous Vide the steak: Place the strip steak in a zip-lock bag with the rosemary, if using.
5. Seal the bag except for one corner and slowly place it in a container filled with cold water. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.
6. Place the bag in the sous vide container’s water bath. Ascertain that it is completely submerged.
7. Cook for 1 hour in a sous vide machine.
8. When the timer goes off, remove the bag from the water bath and place it in the fridge or an ice bath to sear the steak. Allow it to cool for about 15 minutes.
9. Remove the steak from the ziplock bag and pat dry with paper towels. If you don’t let it dry completely, it will interfere with the searing.
10. If necessary, season with additional salt and pepper.
11. Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil. When the pan is very hot, add the steak and sear for 1 minute per side.
12. Serve immediately by slicing against the grain.

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 540kcal
• Sugar: 1g
• Sodium: 699mg
• Fat: 38g
• Saturated Fat: 14g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 47g
• Cholesterol: 181mg

Keywords: Sous vide new york strip steak, sous vide recipe, new york strip steak, sous vide strip steak

Other recipes to try:

Delicious Tender Sous Vide New York Strip Recipe

Sous Vide New York Strip Steak with Herbed Butter Sauce

Sous Vide New York Strip Steak with Roasted Mushrooms and Peppers Recipe

One of the best features of a sous vide machine is the ability to cook beef. It’s perfectly tender, juicy, and flavorful. You’ll never have to thaw a frozen steak again!

Sous vide steak is a handy recipe to have on hand. Have any new ones? Try our recipe for Sous Vide Bone-in Ribeye.

WHY THIS RECIPE WORKS?

• Cooking is mostly hands-off thanks to the sous vide. To get that beautiful crisp exterior, simply sear the picanha at the end.

• Picanha is full of flavor, and you’ll appreciate how affordable it is.

• It’s the ideal steak to prepare ahead of time. Add it to your sous vide, go do some errands or work, and it will be ready in six hours.

WHAT IS PICANHA?

Picanha, a popular cut of beef in Brazil, is an extremely flavorful cut of beef with a thick layer of fat on top called a fat cap.

While picanha is not a common cut in the grocery store, you can most likely find it at the butcher.

Picanha is a cut of beef from the top of the rump, also known as rump cover, rump cap, sirloin cap, or culotte steak. Because it is not a commonly used muscle, the picanha cut is quite tender.

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WHAT IS SOUS VIDE?

Sous vide is essentially a method of cooking that employs an immersion circulator.

This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.

Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.

THE INGREDIENTS

You won’t believe how few ingredients are required for this sous vide picanha recipe!

• Picanha — You want a two to three-pound cut. Check to see if it still has a fat cap on it.
• Lime — To bring out the flavors of the picanha, we’re making a simple lime juice dipping sauce with lime.
• Salt and pepper — A tried-and-true combination for bringing out the flavors in anything.

CUT YOUR PICANHA INTO STEAKS

Picanha should be cut into 1.5/2 inch steaks. You want thicker steaks for sous vide cooking so you can sear them without overcooking the inside. Make sure to cut them perpendicular to the grain.

You cut them with the grain so that when they are served, the final cut by the person eating the steak will be across the grain. This will ensure that the steak is tender when served.

STEP BY STEP INSTRUCTIONS

1. For rare to medium rare, heat a sous vide water bath to 131F degrees (recommended). Cook at 134-140°F for medium, and 145°F for medium well.

2. Olive oil and salt should be rubbed into the picanha.

3. Put everything in a bag and use a vacuum sealer to get rid of all the air. To remove the air, you can also use the water displacement method with a ziplock freezer bag (see below for water displacement method instructions).

4. In a water bath, cook for 6 hours.

5. Remove from the oven and immediately immerse in an ice bath for 5-10 minutes to stop the cooking.

6. Over high heat, heat a cast iron skillet, griddle, or grill until smoking.

7. Sear the picanha for about 1-2 minutes, fat side down (until fat is rendered and browned).

8. Cook for another 45-60 seconds on the other side to brown.

9. Remove from the pan, slice, and serve with the chimichurri sauce or lime juice mixture.

TIME AND TEMPERATURE FOR SOUS VIDE PICANHA

But now comes the difficult part: time and temperature. I worked hard to get myself in the mood to cook it.

I did a lot of research, polled all of my sous vide friends, and thought about all of the red meat cooks I’ve done.

I eventually settled on 131 degrees F for 6 hours for my picanha, and it was perfect.

Why the number 131? Normally, I like my steaks at 129 degrees Fahrenheit, but I really wanted the fat cap to render.

Not to mention that for long cooks like this, it’s best to go over the 130-degree mark to pasteurize the meat.

Why six hours? This is where I spent the most time deliberating. Many people believe that two hours is sufficient.

However, this is a very thick cut with a massive fat cap, and two of my favorite sous vide chefs, Cole Wagoner and Erika Turk of Food and Frenchies, recommend a 6-8 hour cook. And I wouldn’t cut it any shorter.

PACKAGING PICANHA FOR THE SOUS VIDE

Putting ingredients in an airtight bag or container is an important part of sous vide cooking. This can be accomplished through the use of either vacuum sealing or the water displacement method.

A vacuum sealer uses a vacuum to remove all of the air and seal the contents of a plastic bag. Keeping the bag airtight prevents it from floating, which can lead to uneven cooking and bacteria contamination.

WHAT IS THE WATER DISPLACEMENT METHOD?

The displacement method involves slowly immersing a ziplock bag in water and pushing the air out of the bag’s top (the bag should be slightly open at the top to allow air to escape).

Clip the bag to the side with a clip (I use binder clips) to keep it from floating and letting air and/or water inside.

HOW TO REHEAT PICANHA?

This picanha steak can be reheated in the microwave, but be careful not to overcook it. Microwave for 20 seconds at a time, stirring after each, until barely warmed.

You can also heat a water bath to 130 degrees Fahrenheit and place the steak (in a freezer bag) in it for 10-15 minutes, or until heated through.

I don’t like reheating meat in the microwave, so this is the best way to reheat it.

EXPERT TIPS

• Picanha steak can also be sliced into strips and skewered for grilling like traditional picanha.

• For the best results, I recommend cooking at 131F degrees.

• Serve with my Chimichurri Sauce if desired.

• To avoid overcooking while searing, use an ice bath to cool the beef after cooking and before searing.

• Sear the fat side first to render the fat.

• Cook the beef to a temperature of no less than 131°F. To meet food safety standards, beef should be cooked at 130F degrees for cook times longer than 2 hours.

Frequently Asked Questions

Well Marbled Sous Vide Picanha Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• 6 hours:
• Cook Time: 10 minutes
• Total Time: 6 hours and 20 minutes
• Yield: 6 servings

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Description

This Sous Vide Picanha is tender and juicy, and it’s incredibly flavorful and simple to make. You’ll love how the sous vide allows you to cook your steak to the exact level of doneness, giving you perfect picanha every time.

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Ingredients

• 2–3 pounds picanha culotte, top sirloin cap, rump cover
• ▢1 tablespoon salt
• ▢1 tablespoon olive oil

Lime Juice Dipping Sauce

• ▢Juice of 2 whole limes▢
• ¼ teaspoon salt▢
• ¼ teaspoon black pepper

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Instructions

1. For rare to medium rare, heat a sous vide water bath to 131F degrees (recommended for best results). Cook at 134-140°F for medium, and 145°F for medium well.
2. Olive oil and salt should be rubbed into the picanha.
3. Put everything in a bag and use a vacuum sealer to get rid of all the air. To remove the air, you can also use the water displacement method with a ziplock freezer bag (see post above for explanation).
4. In a water bath, cook for 6 hours.
5. Remove from the oven and immediately immerse in an ice bath for 5-10 minutes to stop the cooking.
6. Over high heat, heat a cast iron skillet, griddle, or grill until smoking.
7. Sear the picanha for about 1-2 minutes, fat side down (until fat is rendered and browned).
8. Cook for another 45-60 seconds on the other side to brown.
9. Remove from the oven, slice, and serve with the chimichurri sauce or lime juice mixture.

Making Lime Juice Dipping Sauce

1. In a mixing bowl, combine the salt, pepper, and lime juice. Make adjustments to suit your taste.

Notes

Picanha steak can also be sliced into strips and skewered for grilling like traditional picanha.

For the best results, I recommend cooking at 131F degrees.

To avoid overcooking while searing, use an ice bath to cool the beef after cooking and before searing.

Sear the fat side first to render the fat.

Cook the beef to a temperature of no less than 131°F. To meet food safety standards, beef should be cooked at 130F degrees for cook times longer than 2 hours.

• Category: Beef
• Method: Sous Vide
• Cuisine: South American

Nutrition

• Serving Size: 6 servings
• Calories: 293kcal
• Sodium: 1382mg
• Fat: 20g
• Trans Fat: 1g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 29g
• Cholesterol: 104mg

Keywords: Sous vide picanha, picanha steak, sous vide recipe, sous vide picanha recipe

Other recipes to try:

Sous Vide Picanha With Horseradish Dijon Sauce

Sous Vide Picanha Steak With Roasted Tomato And Herb Compound Butter

Pan-Seared Picanha Steak Recipe

Cooking octopus in a sous vide water bath for 5 hours at 171oF (77oC) and then quickly grilling or searing at the end yields the best octopus every time!

WHAT IS SOUS VIDE COOKING?

In French, sous vide means “under vacuum.” It is well-known for being a precise and consistent method of cooking food with guaranteed results.

Simply vacuum seal your food in a bag and cook it to a precise temperature in a water bath. Every time, perfect octopus!

HOW TO MAKE SOUS VIDE OCTOPUS?

This recipe works with any size octopus: baby, medium, or large.

1. The octopus should be seasoned with salt, pepper, and olive oil.

2. Place the seasoned octopus in a large zip-top bag and vacuum seal it using the “water displacement” method. (This is a simple method; see the recipe below for more information.)

3. Cook for 5 hours in a sous vide water bath.

4. Allow to cool before patting dry with a paper towel.

5. Grill or pan sear with lemon butter sauce until the surface caramelizes.

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• Best Bottle Wine Cooler Review

WHAT TEMPERATURE TO COOK AT AND FOR HOW LONG?

I like to cook it for 5 hours at 171°F (77°C). The octopus becomes very tender and soft at this temperature.

(Make sure the octopus is completely submerged in the water.) If you want to try different temperatures, follow the instructions below:

HOW TO GET CRISPY OCTOPUS?

My favorite octopus has a nice char on the outside and is a little crispy on the outside. To get a nice char, make sure to thoroughly dry the octopus after it has finished cooking in the sous vide.

Pat it dry with paper towels, making sure to completely dry the tentacles.

If time allows, I prefer to dry the octopus with paper towels before placing it in the fridge overnight to dry completely. Then, just before serving, I sear the octopus.

You’ll want to get your grill or cast iron skillet really hot. Then char it for 8-10 minutes, flipping every now and then.

USE ICE BATH TO PREVENT THE SKIN FROM FALLING OFF

If you cook your octopus right away after removing it from the warm water bath, the skin will easily fall off.

You can help the skin set with a better presentation by chilling the meat in an ice bath (about 10-15 minutes).

When the timer goes off, simply remove the bag from the water bath and place it in an ice-water bath. Then use right away or store in the fridge until ready to use.

DON’T FORGET TO PAT DRY BEFORE SEARING

A dry surface on the sous vide octopus is essential for a proper searing! Using paper towels, pat dry the cooked octopus to remove as much moisture as possible.

This improves the contact between the octopus and the skillet, resulting in less steam during cooking.

OCTOPUS TENTACLES OR BABY OCTOPUS?

If you’re looking for a quick meal that doesn’t require much effort, octopus tentacles or baby octopus sous vide are a good option.

These can be difficult to find in traditional stores, so you may need to look in Asian stores. It is well worth the effort.

Use green almonds as a garnish for a truly delectable result.

These are undeveloped almonds that are still in their shells. They can be a little tart, but they always have that sweet almond flavor.

HOW LONG TO SOUS VIDE OCTOPUS?

Sous vide octopus for 5 hours at 170.5° F.

After the octopus has finished cooking, it is placed in an ice bath.

This cooling process prevents the skin from flaking off. When it’s cool enough to touch, you can serve it whole, slice it, or char it on a grill or in a skillet (my favorite way to enjoy octopus).

HOW TO PREPARE OCTOPUS?

For this recipe, you can use either fresh or frozen octopus. I used fresh octopus that was medium in size, but you can use baby or large ones.

If you buy fresh octopus, make sure it doesn’t have a fishy odor. The octopus should be washed and cleaned, and the ink sac and internal organs should be removed.

Remove the beak. Larger octopus can be cut into smaller pieces so that they fit easily into bags.

If your octopus is frozen, it has most likely already been cleaned. It is not necessary to thaw it prior to sous vide cooking.

WINE PAIRINGS FOR OCTOPUS: 

• Choose a lively white wine, such as an Italian Verdicchio or an Oregon Pinot Gris.
• This recipe calls for a light-bodied, acidic red wine, such as a young, slightly chilled Chianti.

Frequently Asked Questions

Perfect Sous Vide Octopus Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 5 hours
• Total Time: 5 hours and 5 minutes
• Yield: 4 servings

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Description

This Sous Vide Octopus recipe is the most foolproof method for obtaining tender, flavorful octopus. Finish it on a hot grill or skillet for the best char on the outside.

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Ingredients

• 1 medium octopus (about 3 pounds)
• 1 Tablespoon olive oil (plus additional for searing)
• Kosher salt

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Instructions

1. Fill a large pot halfway with water and bring to a boil. Preheat the sous vide to 170.5°F.
2. In the meantime, fill a large bowl halfway with ice water. Cook the octopus in the boiling water for no more than 1 minute, or until the tentacles curl up slightly. (This is optional, but it ensures that your sous vide octopus has a nice shape.) Using tongs, remove the tongs and place them in the ice water bath.
3. Once cool, transfer the octopus, olive oil, and a pinch of salt to a FoodSaver bag and vacuum seal it. You can also use the water displacement method, but I would recommend double bagging the octopus. If the octopus is particularly large, cut it into two or more portions.
4. Place the bag in the water bath, making sure not to obstruct the sous vide’s intake or output sections, and cook for 5 hours.
5. In the meantime, prepare another ice bath. Place the cooked, bagged octopus in an ice bath. (This ensures that the skin does not fall off.)
6. When it’s cool enough to touch, you can serve it whole, slice it, or char it on a grill or in a skillet.
7. Heat a grill or cast iron skillet over high heat to char. Dry the octopus thoroughly with paper towels before drizzling it with olive oil. Cook until charred, about 8-10 minutes, flipping occasionally. Season with salt and pepper to taste.

Notes

None

• Category: Seafood
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 231kcal
• Sugar: 1g
• Sodium: 523mg
• Fat: 4g
• Saturated Fat: 5g
• Carbohydrates: 7g
• Protein: 34g
• Cholesterol: 124mg

Keywords: Sous vide octopus, octopus recipe, sous vide recipe, sous vide octopus recipe

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Perfectly Tender Sous Vide Octopus Recipe

Wine And Garlic Marinated Sous Vide Octopus On The Grill

Tender Sous Vide Octopus With Lemon Butter Sauce

The sous vide method perfectly cooked pork belly, and a quick sear makes the skin crispy and full of the umami goodness of sizzling bacon.

WHY SOUS VIDE PORK BELLY?

When it comes to pork belly, there are numerous delectable ways to prepare it. While slow cooking and roasting are both popular methods, sous vide pork belly is a game changer.

The sous vide cooking method guarantees a perfectly tender and succulent pork belly every time!

For restaurant-quality cuts of juicy meat, the sous vide technique allows you to precisely control the temperature and cooking time.

PACKAGING:

Putting ingredients in an airtight bag or container is an important part of sous vide cooking. Vacuum sealing and the water displacement method are the two most common methods for packaging your ingredients.

A vacuum sealer uses a vacuum to remove all of the air and seal the contents of a plastic bag.

This procedure ensures that the food is airtight and properly sealed, as well as that the bag does not float, which can result in uneven cooking. If you’re looking for a vacuum sealer, I recommend the Anova sealer.

The displacement method entails placing your food and marinades in a sous vide bag, submerging the bag in a container of water, and allowing the pressure to force all of the air out of the bag.

Recommended:

• How To Sous Vide Frozen Steak?
• Sous Vide Chicken Breast Recipe
• Beef Steak Marinade

INGREDIENTS YOU’LL NEED:

• Pork Belly: Fresh, center-cut pork belly can be found at your local butcher or meat shop. We recommend getting skin-on pork belly for this recipe for a golden brown, crispy skin.

• Pure honey is preferred for this recipe, but maple syrup or agave nectar can be substituted.

• Garlic: For this recipe, use fresh garlic cloves. You can use pre-minced garlic if it’s easier.

• Soy sauce enhances the flavor and color of your pork. Reduce your salt intake by using low sodium products.

• For this recipe, use vegetable oil or another neutral oil such as canola or corn oil.

• Sesame Seeds: You’ll be garnishing your pork belly with sesame seeds, but if you don’t have any on hand, skip this ingredient.

• Green Onions: As a garnish, green onions or scallions will be used. Use chopped chives instead if you prefer.

CAN YOU SOUS VIDE FROZEN PORK BELLY?

The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.

Simply remove the food from the freezer, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.

In most cases, the only thing you’ll need to change is the cook time. However, because we are already cooking the pork belly sous vide for 10 hours or more, there is no need to add any more time.

TIME AND TEMPERATURE

The time and temperature guide below is the result of years of testing and will take the guesswork out of sous vide cooking.

Simply choose a temperature based on your desired doneness, then adjust the cooking time based on your texture preference.

Our personal favorite is to cook the pork belly for 10 hours at 74°C/165°F.

Cooking the meat for this length of time breaks down the connective tissue (collagen), resulting in a very tender belly. In addition, cooking it at 165F is the sweet spot for juicy, delicious pork belly.

CAN YOU OVERCOOK PORK BELLY IN SOUS VIDE?

You won’t overcook pork belly with sous vide because the internal temperature of the meat will not exceed the temperature of the bath.

However, if you leave the meat in the water bath for too long, the texture will become mushy.

HOW TO SERVE SOUS VIDE PORK BELLY?

1. Serve with Ramen: Pork belly is a popular ramen topping. This crispy, savory meat is the perfect complement to a hearty bowl of noodles.

2. Add to Buns (Momofuku Pork Buns): If you’ve ever eaten at a Momofuku restaurant, you’ll be familiar with their steamed pork buns. These soft, fluffy buns are stuffed with honey garlic pork belly.

3. Use it as Char Siu: For other recipes, use it as Chinese BBQ pork.

TIPS FOR THE BEST SOUS VIDE PORK BELLY

• Skinless vs. skin-on pork belly: This recipe can be made with either skinless or skin-on pork belly, depending on your personal preference. Just keep in mind that if you want crispy, seasoned pork skin, you’ll need skin-on pork belly.

• Seal a bag without a vacuum sealer: Don’t be concerned if you don’t have a vacuum sealer. You can employ a technique known as the “Water Displacement Method.” A Ziploc bag and a large pot of water are all you need. Seal all but one corner of the bag with the meat, sauce, and seasoning, squeezing out as much air as possible. Next, immerse the bag in water, making sure everything below the opening is completely submerged. The remaining air in the bag will be pushed out by the water pressure, allowing it to be sealed.

Frequently Asked Questions

Crispy Skinned Sous Vide Pork Belly Recipe

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(2 votes, average: 4.50 out of 5)
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4.5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 10 hours
• Total Time: 10 hours and 5 minutes
• Yield: 8 servings

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Description

There’s nothing like tender, succulent Honey Garlic Sous Vide Pork Belly. In Asian cuisine, this thick and meaty cut of pork is popular. The sous vide method perfectly cooks pork belly, and a quick sear makes the skin crispy and full of the umami goodness of sizzling bacon.

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Ingredients

• 2 lb pork belly
• ▢1/4 cup honey
• ▢4 cloves garlic minced
• ▢3 tablespoons soy sauce
• ▢1 tablespoon vegetable oil
• ▢1 tablespoon sesame seeds
• ▢2 green onions chopped
• ▢salt to taste

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Instructions

1. Preheat the Sous Vide Machine: Fill the sous vide container or a large pot halfway with water and set the Sous Vide Precision Cooker to 170°F (77°C).
2. Season the pork belly by combining honey, garlic, and soy sauce in a mixing bowl. Combine thoroughly.
3. Place the pork belly in a zip-top bag. After that, add the seasoning mixture. (If necessary, cut the pork belly into smaller strips.)
4. Vacuum Seal the Pork Belly: Use the “water displacement” technique to seal the bag, sealing all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag. (If you have a vacuum sealer, feel free to use it.)
5. Sous Vide Cook the Pork: Sous vide the pork belly for 10 hours in a warm water bath. Arrange the bag in such a way that the meat is completely submerged in water. If you’re going to use a zip-top bag, make sure the seam is above the water.
6. Cover the pot with several layers of aluminum foil to reduce water evaporation.
7. When the timer goes off, remove the pork belly from the bag and reserve the juices. Using paper towels, pat it dry. (Ensure that the surface is completely dry.)
8. Cooked Pork Belly should be cut into smaller pieces.
9. In a nonstick skillet over medium-high heat, heat the oil. When the pork belly is hot, add it to the pan. Cook for 1-2 minutes, or until the skin is nicely seared.
10. Season with salt to taste after flipping the pork and 1/2 cup of the bag’s juices. Cook for approximately 1 minute.
11. Take the pork out of the skillet. Garnish with sesame seeds and green onions, if desired.

Notes

A tender and juicy pork belly with the traditional texture will be produced by cooking at 170°F. Set the temperature to 150°F and cook for 72 hours, or 155°F for 36 hours, if you prefer a gelatin-like texture.

To get extra crispy skins, pat the pork belly dry before searing.

• Category: Pork
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 8 servings
• Calories: 625kcal
• Sugar: 4g
• Sodium: 163mg
• Fat: 62g
• Saturated Fat: 23g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 11g
• Cholesterol: 82mg

Keywords: Sous vide, sous vide pork belly, pork belly recipe, sous vide recipe

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Sous Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers Recipe

BBQ Sous Vide Pork Belly With Pickled Peaches

Every time, this sous vide Mahi-mahi recipe will be cooked to perfection. This dish is ideal for introducing Thai flavors to your family because it is not overpoweringly hot.

DO I USE FRESH OR FROZEN MAHI-MANI FILETS FOR THIS RECIPE?

When possible, I prefer to use fresh fish, but this is not always possible for everyone. This recipe works well with frozen Mahi-mahi filets.

Make every effort to ensure that your fish is sustainably sourced and responsibly caught.

CAN THIS RECIPE BE MADE AHEAD?

If you want to batch cook or add this recipe to your weekly meal prep plan, I recommend making the sauce ahead of time and vacuum sealing the fish filets.

Once the fish has been placed in the bags, it is ready to be frozen for later use.

There is no need to thaw and then refreeze the fish if you are using frozen fillets. Simply place the cooled sauce in the freezer bag with the Mahi, vacuum seal, and freeze.

CAN THIS RECIPE BE MADE WITH ANOTHER TYPE OF FISH?

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This recipe would work well with sea bass or tilapia. If you’re not sure what fish to use in place of the Mahi-mahi, ask your grocery store’s seafood manager to recommend a mild, meaty white fish.

If you find a good deal on a sea bass, buy a few extra steaks and try my Sous Vide Sea Bass recipe, which combines sea bass with roasted tomatoes, olives, corn, and capers.

DO I NEED A SOUS VIDE CIRCULATOR OR SOUS VIDE MACHINE FOR THIS RECIPE?

If you don’t have a sous vide circulator or machine, you can cook this recipe in a countertop multi cooker; however, make sure it has an integrated Sous Vide function.

This feature is not available on the majority of countertop multi cookers. You know, the Fissler Supreme Multi Pot.

The German company known for their pressure cookers and high-quality cookware makes sous vide cooking simple and approachable for the home cook.

DOES THE SOUSPREME MULTI POT HAVE OTHER FEATURES BESIDES SOUS VIDE?

The Souspreme is a multi-cooker that has 18 one-touch cooking programs that range from steaming to sautéing to sous vide, fermenting, and many more.

This one countertop appliance is ideal for soups, meats, stews, poultry, grains, beans, chili, yogurt, dough, and cake—the list goes on!

SOUSPREME MULTI POT TIPS FOR SOUS VIDE:

• Begin with a cup of hot tap water. This reduces the heat time of the sous vide function. The average household hot water temperature is around 120 degrees Fahrenheit.

• While the machine is heating up, close the lid on the Souspreme.

• Instead of using the water displacement method, vacuum seal the fish. The Souspreme will need to cook with the lid on, and there is no place to clip the bag.

• Wait for three beeps to indicate that the Souspreme has reached temperature and is ready for your fish to be placed in the water bath.

INGREDIENTS YOU’LL NEED:

• Filets of mahi-mahi
• coconut milk (unsweetened)
• 1 lime zest plus fresh lime juice
• Red curry paste from Thailand
• sugar
• peeled and minced fresh ginger
• minced garlic cloves
• sauce de poisson
• chopped fresh cilantro, plus more for garnish
• minced scallions, plus more for garnish
• Rice

HOW TO MAKE SOUS VIDE MAHI-MAHI WITH THAI COCONUT CURRY SAUCE

1. Preheat the Souspreme to 140°F and prepare the sauce and seal the fish while it is heating up. To preheat, press the sous vide button on the Souspreme twice quickly until the temperature reaches 140.

2. To set the cook time, use the -/+ buttons. Set the timer for 30-60 minutes. The beauty and convenience of sous vide cooking is that there is a grace period when it comes to cooking time.

3. Whisk together the unsweetened coconut milk, lime juice, Thai red curry paste, sugar, minced fresh ginger, and fish sauce in a medium saucepan.

4. Bring the mixture to a boil, then reduce to a low heat and continue to cook, stirring occasionally, until the sauce thickens and reduces by half. Approximately 8 minutes.

5. Remove the pan from the heat and turn it off.

6. Mix in the cilantro and green onions. Season to taste with salt and pepper.

7. Place the Mahi-mahi filets in a vacuum sealer bag, leaving some space between them.

8. 1/4 cup of the sauce should be added to the bag with the mahi filets. The remaining sauce can be reheated and served with the fish.

9. Remove the air from the bag with a vacuum sealer and seal the bag before the sauce reaches the bag’s edge. If desired, double-seal the envelope.

10. Place the sealed fish in the stainless steel bowl of the Souspreme Multi-pot once the Souspreme has reached temperature. Check that the bag is completely submerged in water.

11. Close the Souspreme’s lid, lock it, and open the vent.

12. Once the machine has reached temperature, the cooking time will begin.

13. Remove the bag from the Souspreme and carefully cut open the bag, tipping out the fish and sauce onto a serving platter or individual plates at the end of the cook time.

14. Serve the fish with the remaining sauce and hot rice. If desired, top with additional cilantro and scallions.

MAHI-MAHI WITH THAI COCONUT CURRY SAUCE TIPS:

• Grate the garlic, zest the lime, and grate the ginger with a microplane grater. This dish benefits from the fine texture.

• Add an additional teaspoon of Thai red curry paste to the sauce to increase the heat.

• Reduce the sauce even more for a thicker sauce. Although there will be less sauce, the flavors will be more concentrated.

Frequently Asked Questions

Sous Vide Mahi-mahi Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings

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Description

Mahi-mahi with Thai coconut curry sauce is a simple fish recipe with Thai flavors. Every time, this sous vide Mahi-mahi recipe will be cooked to perfection. This dish is ideal for introducing Thai flavors to your family because it is not overpowering with heat.

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Ingredients

• 4 4-ounce Mahi-mahi Filets
• 1 13.5 ounce can unsweetened coconut milk
• 1 tablespoon fresh lime juice plus zest of 1 lime
• 1 tablespoon Thai red curry paste
• 1 teaspoon sugar
• 4 teaspoons fresh ginger peeled and minced
• 2 garlic cloves minced
• 1 teaspoon fish sauce
• 2 tablespoons fresh cilantro chopped plus more for garnish
• 2 tablespoons scallions minced plus more for garnish
• 1 cup Rice

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Instructions

1. Preheat the Souspreme to 140°F and prepare the sauce and seal the fish while it is heating up. To preheat, press the sous vide button on the Souspreme twice quickly until the temperature reaches 140.
2. To set the cook time, use the -/+ buttons. Set the timer for 30-60 minutes. The beauty and convenience of sous vide cooking is that there is a grace period when it comes to cooking time.
3. Whisk together the unsweetened coconut milk, lime juice, Thai red curry paste, sugar, minced fresh ginger, and fish sauce in a medium saucepan.
4. Bring the mixture to a boil, then reduce to a low heat and continue to cook, stirring occasionally, until the sauce thickens and reduces by half. Approximately 8 minutes.
5. Remove the pan from the heat and turn it off.
6. Mix in the cilantro and green onions. Season to taste with salt and pepper.
7. Place the Mahi-mahi filets in a vacuum sealer bag, leaving some space between them.
8. 14 cup of the sauce should be added to the bag with the mahi filets. The remaining sauce can be reheated and served with the fish.
9. Remove the air from the bag with a vacuum sealer and seal the bag before the sauce reaches the bag’s edge. If desired, double-seal the envelope.
10. Place the sealed fish in the stainless steel bowl of the Souspreme Multi-pot once the Souspreme has reached temperature. Check that the bag is completely submerged in water.
11. Close the Souspreme’s lid, lock it, and open the vent.
12. Once the machine has reached temperature, the cooking time will begin.
13. Remove the bag from the Souspreme and carefully cut open the bag, tipping out the fish and sauce onto a serving platter or individual plates at the end of the cook time.
14. Serve the fish with the remaining sauce and hot rice. If desired, top with additional cilantro and scallions.

Notes

Grate the garlic, zest the lime, and grate the ginger with a microplane grater. This dish benefits from the fine texture.

Add an additional teaspoon of Thai red curry paste to the sauce to increase the heat.

Reduce the sauce even more for a thicker sauce. Although there will be less sauce, the flavors will be more concentrated.

• Category: Fish
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 256kcal
• Sugar: 2g
• Sodium: 390mg
• Fat: 3g
• Saturated Fat: 2g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 39g
• Cholesterol: 149mg

Keywords: Sous vide, sous vide mahi mahi, sous vide fish, sous vide mahi mahi recipe, mahi mahi recipe

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Sous Vide Coconut Mahi Mahi With Binakol Paella Cakes

Sous Vide Mahi Mahi with Lime, Ginger & Cilantro Sauce

Marinated in a balsamic and honey sauce, sous vide cooked to juicy perfection by precisely controlling the temperature, and finished in the skillet for a beautiful brown crust!

WHAT IS LONDON BROIL?

Originally, London Broil referred to a steak dish made by marinating and broiling a lean cut such as flank steak or top round to medium rare, then slicing it across the grain into thin strips.

However, butchers have been selling a cut of beef known as a London Broil, which is typically a top round, for many years.

WHAT IS SOUS VIDE?

Sous vide is essentially a method of cooking that employs an immersion circulator.

This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.

Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.

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WHAT IS THE WATER DISPLACEMENT METHOD?

The displacement method involves slowly immersing a ziplock bag in water and pushing the air out of the bag’s top (the bag should be slightly open at the top to allow air to escape).

Clip the bag to the side with a clip (I use binder clips) to keep it from floating and letting air and/or water inside.

WHY SOUS VIDE LONDON BROIL?

Sous vide is a French cooking technique in which food is vacuum-sealed in a bag and then cooqked at a precise temperature in a warm water bath for an extended period of time.

The London broil, also known as the top round, is a lean and tough cut of beef.

When cooked using traditional methods such as pan-frying, baking, or grilling, the meat can easily become tough and dry if the small window of perfect doneness is missed.

The sous vide method eliminates this problem by precisely controlling the temperature, and you can leave the meat in the water bath for an extended period of time.

Furthermore, it results in a steak that is evenly done from edge to edge. Once y

HOW TO SOUS VIDE LONDON BROIL

1. Begin by marinating the steak for 30 minutes to 2 hours in a bowl or zip-top bag with balsamic vinegar, honey, garlic, soy sauce, Worcestershire sauce, mustard, and olive oil.

2. Set the temperature of the Sous Vide Precision Cooker to 133°F (56°C).

3. Put the marinated steak in a zip-lock bag and seal it. Using the water displacement technique, seal the bag.

4. Cook the bag in a warm water bath for 6-8 hours (covered by foil to minimize water evaporation).

5. When the timer goes off, take the bag out of the water and place it in an ice bath or the refrigerator.

6. Allow it to cool for about 10 minutes.

7. Take the steak out of the bag and pat it dry with paper towels. Grill or sear for 1-2 minutes per side, just long enough to caramelize the outside. If necessary, season with more salt and pepper.

8. Serve by slicing against the grain.

SOUS VIDE LONDON BROIL MARINADE

The marinade enhances the flavor and tenderizes this lean cut. Marinating the steak for 30 minutes to 2 hours will make it more tender and flavorful.

It is critical to marinate your steak BEFORE cooking it in a sous vide machine.

SOUS VIDE LONDON BROIL TEMPERATURE

Because I prefer my London broil medium-rare, I set my sous vide machine to 133°F/56°C.

Because the top round is a very lean cut, it should not be cooked past medium doneness, or it will become tough and chewy.

If you want to experiment with different levels of doneness, use the chart below:

HOW LONG DOES IT TAKE TO SOUS VIDE LONDON BROIL?

There is a wide range of cooking times available, but I find that cooking it at 133°F/56°C for 6-8 hours yields the best results.

• If you cook it for 12 hours, it will become softer, but it will also be very dry and flavorless.
• 2-4 hours results in slightly chewy meat with improved flavor.
• 6-8 hours provides a good balance of tenderness and flavor.

CAN YOU OVERCOOK LONDON BROIL IN THE SOUS VIDE MACHINE?

Although the sous vide method does not allow you to “over cook” a steak (you can leave it in a warm bath for an extra hour or two), the texture can become mushy if the steak is left in the water for too long.

SEAL THE BAG WITHOUT A VACUUM SEALER

You don’t need a vacuum sealer for this recipe. Ziploc Freezer Bags are ideal for sealing food, whether wet or dry.

The “water displacement method” is used to force all of the air out of the bag by using the pressure from the water. Simply place your food in the bag and seal all but one corner.

Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.

MAKE AHEAD INSTRUCTIONS

Cook the London broil ahead of time and keep it in the fridge in the bag for up to 5 days.

To do so, follow the recipe instructions until you reach the ice bath. After removing the bag of beef from the ice bath, place it in the refrigerator for up to 5 days.

To reheat the beef, place it in a 132F water bath for 10-15 minutes, or until it feels warm. Sear the meat and make the sauce according to the recipe.

FREEZING INSTRUCTIONS

After the ice bath, place the bag of beef in the freezer for up to 3 months.

Simply place it in the fridge overnight to thaw, then heat it in a 132F water bath for about 10-15 minutes, or until the beef is warm. Sear the meat and make the sauce according to the recipe.

EXPERT TIPS

• I usually salt the London broil the night before and leave it in the fridge uncovered until ready to cook for the best results.

• Removing the air from the bag is an important step that should not be overlooked in order to prevent bacteria from entering the bag.

• Because some mustard brands are saltier than others, taste your sauce before adding all of the salt.

• If there isn’t enough juice from the bag to make a sauce when making the glaze, add some beef broth until you have about half a cup.

• It will overcook if you sear the London broil for more than 1 minute per side.

Frequently Asked Questions

Sous Vide London Broil (Top Round Steak)

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(3 votes, average: 4.33 out of 5)
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4.3 from 3 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 6 hours
• Total Time: 6 hours and 5 minutes
• Yield: 4 servings

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Description

Sous Vide London Broil is the best way to cook the lean but inexpensive top round steak, transforming it into a tender and flavorful meal! Marinated in a balsamic and honey sauce, sous vide cooked to juicy perfection by precisely controlling the temperature, and finished in the skillet for a beautiful brown crust!

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Ingredients

• 2  pounds top round steak or flank steak
• ▢3  tablespoons balsamic vinegar
• ▢1  tablespoon honey
• ▢3  tablespoons soy sauce
• ▢2  tablespoons Worcestershire sauce
• ▢2 tablespoons olive oil  divided
• ▢3  garlic cloves  smashed
• ▢2  teaspoons mustard  optional
• ▢salt and pepper to taste

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Instructions

1. Marinate the steak by combining balsamic vinegar, honey, soy sauce, Worcestershire sauce, garlic, 1 tablespoon olive oil, and mustard in a zip-lock bag or mixing bowel. Combine thoroughly.
2. Close the bag and coat the meat thoroughly with top round steak. Allow it to marinate in the refrigerator for 30 minutes to 2 hours.
3. Sous Vide the steak: In the meantime, fill the sous vide container or a large pot halfway with water and set the Sous Vide Precision Cooker to 133°F (56°C).
4. Take the steak out of the marinade and place it in a fresh zip-lock bag (discard the marinade).
5. Seal the bag except for one corner and slowly immerse it in the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.
6. Place the bag in the sous vide container and seal it. Make sure the steak is completely submerged while the bag’s seams are above the water.
7. Sous vide cook for 6-8 hours, covered with several layers of aluminum foil.
8. Sear the steak: Once your steak has finished cooking in the sous vide machine, remove it from the water bath and place it in an ice bath or refrigerator. Allow it to cool for about 10 minutes.
9. Remove the steak from the ziplock bag and pat dry with paper towels.
10. If necessary, season with additional salt and pepper. Using a brush, coat the steak with oil.
11. Preheat the cast-iron skillet or grill to medium-high. When the pan is very hot, add the steak and sear for about 1-2 minutes per side.
12. Serve with potatoes and vegetables, sliced against the grain.

Notes

NOne

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 401kcal
• Sugar: 7g
• Sodium: 1014mg
• Fat: 15g
• Saturated Fat: 4g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 54g
• Cholesterol: 138mg

Keywords: Sous vide london broil recipe, london broil recipe, london broil, sous vide recipe

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Sous Vide London Broil With Dijon Soy Glaze

How to Sous Vide Beef London Broil Times and Temperatures

Easy and Delicious Sous Vide London Broil

We’ve been eating a lot of pork lately. While we enjoy cooking pork in the Instant Pot, such as these Instant Pot Korean pork ribs or these Instant Pot pork chops, sous vide has quickly become one of our favorite methods of cooking pork.

WHY THIS RECIPE WORKS?

• When using the sous vide, it’s nearly impossible to overcook or dry out pork tenderloin. Because the water bath maintains a constant temperature, the internal temperature of the pork remains constant. As a result, the pork is always cooked to your preferred level of doneness!

• Cooking pork tenderloin sous vide takes only a few minutes. It can be cooked in as little as 2 hours, but if you need to run errands or prepare side dishes, you can leave it in the water bath for up to 4 hours without affecting the quality or texture of the pork.

• It’s ideal for hectic weeknights or special occasions. Because there is very little hands-on time and the pork cooks quickly in the sous vide, it’s ideal for a quick weeknight dinner or a fancy weekend meal with friends. And there are a plethora of side dish options that go perfectly with this pork. (A list is included at the end of this post)!

WHAT IS SOUS VIDE?

Sous vide is essentially a method of cooking that employs an immersion circulator.

This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.

Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.

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HOW TO SEASON SOUS VIDE PORK TENDERLOIN?

Before putting my pork tenderloin in the bag to sous vide, I season it simply with salt and pepper and a couple sprigs of thyme.

If you want to season the pork even more, use a dry rub or thick sauce to season sous vide pork tenderloin.

The reason for this is that the bag must be vacuum sealed prior to the sous vide cooking process. Marinades with a lot of liquid can make the sealing process difficult.

PORK TENDERLOIN TIME AND TEMPERATURE:

After much experimentation, we discovered that cooking marinated pork tenderloin at 60C/140F for 2 hours is the ideal combination.

Two hours of cooking time breaks down the connective tissue (collagen), resulting in extremely tender, juicy pork.

In addition, cooking the tenderloin at 140F ensures that the pork is a beautiful medium rare with great texture.

Just make sure you have a dependable sous vide that accurately regulates the bath temperature, or your results may vary (check out the Anova or Joule).

Although this time and temperature combination is our favorite, we recommend that you experiment with different combinations to find your personal favorite.

Our cooking guide can always assist you in determining the ideal time and temperature.

CAN YOU SOUS VIDE FROZEN PORK TENDERLOIN?

The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.

Simply remove the food from the fridge, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.

The only thing you’ll have to change is the cooking time. If you’re cooking frozen pork tenderloin sous vide, we recommend adding an hour to the cook time, for a total of three hours.

CAN YOU SOUS VIDE PORK TENDERLOIN IN ITS ORIGINAL PACKAGE? 

In general, rebagging meat before cooking sous vide is safer. Store packaging can differ, as can the types of seals used.

Some are glued, while others are heat sealed. Packaging that has been glued together will come apart during the sous vide process.

Heat sealed packaging is distinguished by the rough pattern where the seal is located.

Remove any labels that may have fallen off and become lodged in the air flow chamber if you are cooking in the original packaging.

RECOMMENDED SEARING METHODS FOR PORK TENDERLOIN:

Searing is by far the most important step in sous vide cooking. You’ll need to get a rich sear on your food if you want it to look Michelin-star quality.

If you don’t, your dinner guests will wonder why they let you cook again. If you want a fantastic sear, you must:

1. Using a paper towel, completely dry the meat.

2. Season liberally with salt or seasoning of choice.

3. Extremely high temperatures are used to sear.

At this point, you should decide on the best searing method. We recommend pan searing, grilling, or using a searing torch for pork tenderloin.

The trick is to heat up the pan, grill, or torch before searing for 1 to 2 minutes on each side. This results in a quick, high-quality sear that does not dry out the pork.

EXPERT TIPS

• Removing the air from the bag is an important step that should not be overlooked in order to prevent bacteria from entering the bag.

• In the water bath, the pork tenderloins may float. They should be completely submerged for even cooking. To keep the bag from floating, weigh it down with something heavy, such as a wet towel or this sous vide sinker weight.

• If air gets into the bag, simply open it, let the air out, and reseal it.

• To get the best crust, pat the pork dry with paper towels before placing it in the hot skillet.

• Before adding the pork, the skillet should be extremely hot so that it sears quickly without overcooking.

• Pork tenderloins should not be seared for more than 45-60 seconds per side or they will overcook.

• If you don’t want to use sherry in the marinade, just use vegetable or chicken stock instead.

Frequently Asked Questions

Cooked to Perfection Sous Vide Pork Tenderloin Recipe [2022] (Marinated)

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 15 minutes
• Yield: 4 servings

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Description

Every time, sous vide is the best and easiest way to cook pork tenderloin! Keep your tenderloin juicy and tender as is, or serve it with blackberry bbq sauce!

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Ingredients

• 1 lb Pork tenderloin
• ▢5-10 Thyme sprigs or ½ teaspoon dried thyme rosemary or savory are good substitutes
• ▢1 teaspoon Salt
• ▢½ teaspoon Pepper
• ▢1 tablespoon Olive oil for brushing
• ▢½ c Blackberry sauce (link to recipe and cheater version below)

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Instructions

1. Fill your heat-safe pot or container to at least 6 inches deep, connect your sous vide machine, and preheat to your desired temperature.
2. 135 degrees Fahrenheit is extremely rare, while 140 degrees Fahrenheit is considered medium rare, as evidenced by these photographs. You can raise the temperature to 150°F if you prefer it more done. I don’t recommend cooking it any hotter because your pork will suffer as a result.
3. Season your pork tenderloin liberally with salt and pepper, then sprinkle with thyme. Remove all air from the meat and place it in a sealable plastic bag. You can use a vacuum sealer to do this, or you can displace the air by slowly immersing the bag in water until it is airless and sucked flat to the pork and itself, then seal.
4. Clip the bag to the side of your pot to keep it from floating into the sous vide machine. Set a one-hour timer and walk away! This is an excellent time to take a break or finish the rest of your meal.
5. After an hour, you can leave the pork at the same temperature for another hour, or even two if necessary, without compromising the quality or doneness.
6. Preheat a pan or outdoor grill (BBQ) to high when you’re ready to finish your dish. Remove the pork from the hot water bath, discard the herb sprigs, and pat dry with a paper towel.
7. Brush lightly with olive oil all over before placing on a pan or grill to sear. (Don’t leave it on any one side for too long; you just want some browning or grill marks.) Turn until each side has some color, then transfer to a plate and rest for a few minutes before slicing and serving.
8. I served it with my Blackberry BBQ sauce on the side. You can make that or reduce the juices left in the cooking bag in a pan, add some fresh chopped thyme and butter, and drizzle that over as well. To be honest, this is so flavorful that you can eat it on its own.
9. Tip: Brush your barbecue sauce on before grilling to allow it to caramelize. It works wonderfully and tastes even better!
10. Don’t have time to make your own BBQ sauce? To kick things up a notch and impress your friends, combine a cup of your favorite store-bought sauce with 1 cup of blackberries in a blender.

Notes

NOne

• Category: Pork
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 230kcal
• Sugar: 12g
• Sodium: 1008mg
• Fat: 8g
• Saturated Fat: 2g
• Trans Fat: 1g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 24g
• Cholesterol: 74mg

Keywords: Sous vide pork tenderloin, pork tenderloin recipe, sous vide, pork tenderloin, sous vide pork tenderloin recipe

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Alternative video recipe:

How to Cook Pork Tenderloin Perfectly with Sous Vide

Sous Vide Porterhouse Steak is a no-fail recipe that is extremely simple to prepare. It’s extremely tender, juicy, and flavorful! You’ll never go back once you’ve tried it!

WHAT IS PORTERHOUSE STEAK?

Porterhouse steaks are among the most sought-after cuts of meat. It’s made up of two tender steaks, a filet mignon and a New York strip, joined together by a T-shaped bone (see the picture below).

Porterhouse steaks are considered to be among the highest quality steaks due to their tenderness and flavor, and as a result, they are more expensive than most steak cuts.

There is a small window of perfect doneness when grilling, pan-frying, or baking a porterhouse. If we don’t get there in time, the steak will be dry and chewy.

You’d want to cook an expensive cut like porterhouse to perfection. By using precise temperature control, the sous vide method ensures success and ensures that the steak is not overcooked or undercooked.

Furthermore, it evenly cooks the food from edge to edge. It’s a simple way to prepare porterhouse steak.

WHY PORTERHOUSE?

Porterhouse steaks resemble T-Bone steaks in appearance, but they are cut from the back end of the short loin, where the tenderloin and top loin meet.

That means you get two of the best steak cuts in one: a New York Strip steak and a tender filet mignon chunk. It combines the best of both worlds in a single beefy cut.

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HOW TO SOUS VIDE PORTERHOUSE STEAK?

1. Set the Sous Vide Immersion Circulators to 135°F (57°C) for medium-rare (for other doneness options, see this guide).

2. Season the steak with kosher salt and freshly ground black pepper on both sides.

3. Put it in a zip-top bag. Using the water displacement technique, seal the bag.

4. Cook the steak sous vide by immersing the bag in a warm water bath.

5. Remove the bag from the water and place it in an ice bath or the refrigerator when the timer goes off.

6. Allow it to cool for about 10 minutes.

7. Remove the steak from the bag and grill or sear for 1 minute per side to caramelize the outside. If necessary, add more olive oil, garlic, and seasoning.

8. Remove the meat from the bone and cut it into strips across the grain to serve.

PORTERHOUSE STEAK SEASONING

Because porterhouse is a tender cut with a lot of marbling, no marinade is required for this recipe. Simply rub it with olive oil and season with salt and black pepper to taste.

For the best results, season generously before sous vide cooking! You can also include your favorite seasonings, such as Montreal seasoning.

SOUS VIDE PORTERHOUSE STEAK TEMPERATURE:

Set the sous vide temperature to the doneness you desire. I like to cook my porterhouse steak to 135°F/57°C for a tender, juicy porterhouse steak.

If you want to experiment with different levels of doneness, use the chart below:

HOW LONG DO YOU SOUS VIDE PORTERHOUSE?

Porterhouse steak is a tender cut that does not require a long cooking time.

A 1 1/2-inch porterhouse takes about 1 hour to sous vide, and a 2 inch takes 1.5 to 2 hours. It’s fine to leave it in the warm bath for an additional 30-60 minutes.

TIPS FOR THE MOST TENDER AND JUICY PORTERHOUSE STEAK:

• Before sous vide cooking, season generously with salt and pepper. The seasoning will bring out the steak’s natural flavor. If necessary, season again before searing.

• To seal the steak, use ziptop bags. If you don’t have a vacuum sealer, a regular ziptop bag will suffice. Simply seal all but one corner of a ziptop bag with the seasoned porterhouse. Place it slowly in a bowl of cold water, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.

• Allow it to cool before searing. It’s best to let the steak cool in the refrigerator or ice bath after sous vide cooking before searing. Then, wipe away any excess moisture, as it prevents proper searing.

Frequently Asked Questions

Foolproof Porterhouse Steak Sous Vide Recipe [2022] (So Juicy)

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 15 minutes
• Yield: 4 servings

Print Recipe

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Description

Why go out to a steakhouse when you can make the best porterhouse at home? Sous Vide Porterhouse Steak is a no-fail recipe that is extremely simple to prepare. It’s extremely tender, juicy, and flavorful! You’ll never go back once you’ve tried it!

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Ingredients

• 1 ½ pound porterhouse steak about 1 ½ inch thick
• ▢1/2 teaspoon kosher salt or to taste
• ▢1/2 teaspoon black pepper or to taste
• ▢1 tablespoon olive oil divided
• ▢2 teaspoons minced garlic
• ▢fresh herbs such as thyme or rosemary, optional

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Instructions

1. Preheat the sous vide machine: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you’d like to cook it less, see the guide in the post.
2. Season the steak by rubbing it all over with 1/2 tablespoon oil.
3. Season both sides liberally with salt and pepper.
4. Sous vide the steak: Combine the seasoned porterhouse steak and optional herbs in a zip-lock bag.
5. Seal the bag except for one corner and slowly place it in a container filled with cold water. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.
6. Place the bag in the sous vide container’s water bath. Ascertain that it is completely submerged.
7. Remove the bag from the water bath and place it in the fridge or an ice bath when the timer goes off. Allow it to cool for about 10 minutes.
8. Sear the steak: Remove the steak from the bag and pat dry with paper towels (Make sure the surface of the steak is completely dry before searing).
9. If necessary, season with additional salt and pepper.
10. Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil. When the pan is very hot, add the minced garlic and the steak and sear for 1 minute per side.
11. Remove the meat from the bone and cut it into strips across the grain. Then serve with mashed potatoes and vegetables.

Notes

None

• Category: Beef
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 463kcal
• Sugar: 1g
• Sodium: 724mg
• Fat: 34g
• Saturated Fat: 14g
• Carbohydrates: 1g
• Protein: 35g
• Cholesterol: 110mg

Keywords: Sous vide porterhouse steak, sous vide steak, sous vide, sous vide porterhouse recipe

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