How To Create Restaurant Quality Steaks Using Sous Vide Methods
As steak lovers, we all know the unparalleled satisfaction of a perfectly cooked, juicy and tender restaurant quality steak. However, achieving this level of perfection at home can seem like an impossible feat. That is until the sous vide method came along. This innovative cooking technique offers a foolproof way to cook steaks to perfection every single time. In this article, we will be discussing how to create restaurant quality steaks using sous vide methods, so you can impress yourself and your guests with your culinary skills.
The Sous Vide Method Explained
The sous vide method involves cooking food in a sealed bag in a temperature-controlled water bath. This gentle cooking technique allows for precise temperature control, ensuring that food is cooked evenly and to the desired doneness. Steaks cooked using sous vide methods are cooked at a lower temperature than traditional methods, resulting in a perfectly cooked, juicy and tender steak.
Choosing the Right Cut of Meat
The first step to creating restaurant quality steaks using sous vide methods is choosing the right cut of meat. It is recommended to use thick cuts of steak, preferably between 1-2 inches thick. This is because the sous vide method requires longer cooking times, and thinner steaks may become overcooked. The best cuts of steak for sous vide cooking include ribeye, sirloin, and filet mignon.
Seasoning the Steak
Before placing the steak in the sous vide bag, it is important to season it with your desired seasonings. This can include simple salt and pepper, or more elaborate rubs and marinades. The seasoning will infuse into the steak as it cooks, resulting in a flavorful steak. However, it is important not to go overboard with the seasonings, as the sous vide method allows for the natural flavors of the steak to shine.
Preparing the Steak for Sous Vide Cooking
Once the steak is seasoned, it is time to vacuum seal it in a plastic bag for sous vide cooking. If you do not have a vacuum sealer, a ziplock bag can be used instead. To ensure that the steak is fully submerged in the water bath, it is recommended to use the water displacement method. Simply place the seasoned steak into the bag and slowly lower it into the water, allowing the water to push out all the air. Once the steak is fully submerged, seal the bag.
Cooking Time and Temperature
The cooking time and temperature will depend on the desired doneness of the steak. For a medium-rare steak, it is recommended to cook the steak at 129°F (54°C) for 1-2 hours. For a medium steak, cook at 140°F (60°C) for 1-2 hours, and for a well-done steak, cook at 154°F (68°C) for 1-2 hours. The longer the steak cooks, the more tender it will become. However, it is important not to exceed 4 hours of cooking time, as this can affect the texture of the steak.
Finishing the Steak
Once the steak has been cooked to the desired doneness, remove it from the water bath and the bag. It is important to pat the steak dry before finishing it on a hot grill or cast-iron skillet. This will help create a flavorful crust on the outside of the steak. Another option for finishing the steak is to use a kitchen torch to sear the outside. Whichever method you choose, make sure the steak is only cooking for a minute or two on each side to avoid overcooking.
Resting and Serving the Steak
Lastly, it is important to allow the steak to rest for 5-10 minutes after cooking before slicing and serving. This allows the juices to redistribute, resulting in a juicy and tender steak. Serve the steak with your favorite sides and enjoy your perfectly cooked restaurant quality steak.
In Conclusion
The sous vide method is a game-changer when it comes to cooking steaks. With precise temperature control, it takes the guesswork out of cooking and allows for perfect results every single time. By following the steps outlined in this article, you can recreate restaurant quality steaks in the comfort of your own home. So next time you are craving a mouthwatering steak, skip the restaurant and try cooking it sous vide style.
