That first bite of steak, cooked just the way you like it. Juicy, tender, and full of flavor. From ribeye to sirloin, and every cut in between, grass-fed steak makes for a great dinner for any night of the week.
Cooking steak perfectly is a real skill, one that takes practice. No one wants an overcooked steak that’s tough to chew or one that’s undercooked inside when you get ready to eat it. But there is a way to solve those problems once and for all: sous vide.
So, what is sous vide anyway? And why should you care?
Sous vide is French for “under vacuum.” Put simply, when you cook sous vide, you seal your food in a vacuum-sealed plastic bag and submerge it in a water bath. The reason sous vide is so incredible is it ensures you cook the steak just the way you like it every time.
No matter what level of doneness you are seeking, that’s what you get with sous vide. Your steak is cooked uniformly, melt-in-your-mouth tender on the inside with a crust on the outside.
Here’s how it works.
You set the water temperature to the exact internal temperature you want for your steak when it’s cooked. Essentially, it’s like making steak in a slow-cooker. The meat cooks slowly at a low temperature until it matches the temperature of the water. The water in the sous-vide cooker moves around the steak throughout the process, staying at the exact temperature the whole time.
All you need to make it happen is a sous-vide cooker and some resealable bags. You can also purchase a vacuum sealer to make the process even easier. Once you have what you need and try it once, we think you’ll never go back.
It does take longer to cook a steak this way, so you need to plan for a longer cooking time than you would for your typical summer grilling. It can take a couple of hours, depending upon the thickness of your steak.
So simple and easy.
One of the pros of cooking steaks sous vide is also a con for some home chefs: You don’t have to do anything while the steak is cooking. That means you miss the experience of grilling, the aromas of your steak cooking, and the consistent checking for your steak to be done the way you want it.
If you love those moments, you can combine sous-vide cooking with the reverse-sear method or finish your steak on the grill after cooking it sous vide.
Why cooking sous vide at home is great!
A few reasons we love our steak sous vide at home:
- It’s delicious: Cooking low and slow brings out the natural flavor and texture of grass-fed steak.
- It’s easy: Sous vide happens without you having to do anything. Start the process and let it happen.
- It’s consistent: We can’t repeat it enough. Sous vide means perfectly cooked steak, the same way every time.
Check back soon for our series of guides to cooking Verde Grass-Fed Steaks Sous Vide!