Perfect Sous Vide Steak
Perfect Sous Vide Steak
Get yourself a sous vide for the kitchen, and use this recipe to make yourself an extremely tender, restaurant-level steak.This recipe is courtesy of Ann Hsu Kaufman, Grits and Chopsticks.
Prep Time
10
minutes
Cook Time
5.25
hours
Servings
4
Total time: 5 hours, 25 minutes
Ingredients
- 4 flat iron steaks (approx. 2 lbs.)
- 4 tablespoon olive oil, plus more for finishing
- 4 tablespoon balsamic vinegar
- 4 tablespoon worcestershire sauce
- 4 tablespoon soy sauce
- 2 teaspoon dijon mustard
- 2 teaspoon garlic, finely minced
- salt, to taste
- pepper, to taste
Directions
- Mix together everything except the flat iron steaks in a medium bowl, then pour the mixture into a gallon-sized Ziploc bag.
- Add the steaks and turn the steaks over inside the bag to coat it with the marinade.
- Try to arrange the steaks in a single layer.
- Fill sous vide pot with water and attach sous vide machine.
- Gently lower the Ziploc bag into the water and slowly seal the bag, making sure there are no air bubbles in the bag.
- Set temperature of sous vide at 131 degrees Fahrenheit (55 Celsius) and cook for 5 hours.
- When the steaks are almost finished cooking, heat a skillet over medium-high heat with a drizzle of olive oil.
- Remove the steaks from the bag and discard the marinade.
- Sear the steaks for about 3 minutes on each side, pressing down on them with a spatula to get a nice brown crust.
- Slice the steaks across the grain and serve drizzled with olive oil and seasoned with more salt and pepper.