It’s curious and at the same time beautiful to observe the way the food world becomes with each drop of time more and more seasoned by our lives, creativity, and desire for making the food taste better and better.

Sous-vide is one result of this life’s seasoning and we are going to dive our cut of steak and curiosity as well into the water to find out more about this cooking method that traveled in time, from being a safety measure (industrial pasteurization) back there in the 60s and representing nowadays, a precise cooking measure for preventing moisture loss.

The fancier the method’s name may sound the simpler this cooking way is. Practically, you are going to take your cut of meat, putting it in a vacuum-sealed bag or a Ziploc bag and submerging it in a water bath that is maintaining the temperature within some time.

 For this process, you will need a vacuum circulator that sucks the water in from the bottom, heating it and shooting it out in a continuous, circular way until the water from your vessel is whatever temperature you set. In this manner, you won’t worry about your food going to cook below or above your desired temperature level. 

You can cook in sous-vide whatever cut of meat you want, it all depends on different temperatures and how long you do it.

Ingredients:

  • a New York strip steak
  • onion powder, garlic powder, salt, pepper
  • a Ziploc bag or any other quality resealable bag
  • a vacuum sealer in case you don’t use the Ziploc bag
  • olive oil
  • a vacuum circulator

First steps when using the sous-vide method:

  1. This time we chose a boneless New York strip steak which will be marinated using some spices such as onion powder, garlic powder, salt, pepper. Feel free to adapt here to whatever flavors or cuts of meat you like.
  2. Then take a straight-up Ziploc bag (be sure you get high-quality resealable bags), put the cut of meat and the rest of the flavors inside of it. Use the bag as an advantage that helps you do the blending of the seasoning with your meat.
  3. Give a light bruising to the rosemary and thyme for releasing their oils before mixing them as well with the meat..
    You’ll notice that you have a lot of air in the bag, a balloon-like shape that will float into the water and won’t be helpful to your sous-vide cooking at all because the crucial part of this method is submerging the cut of meat, that will result further into an even cooking.
    So firstly be careful on sealing a bag without air.

But how to seal the sous-vide bag?

4. For bag’s sealing there are two options.

First one is to keep just one finger-size opening in your bag and then have a pot full of water. Put the bag inside the pot so as you push it down all the water will push all the air out, then as the water goes up closer to your bag’s opening, make sure you seal the bag.

The second one is to use the vacuum sealer, which does two things in one: it takes the air out and it seals the bag.

5. Set the vacuum circulator’s temperature to 130 degrees Fahrenheit, place your bag right in the water, the jet will shoot right at it.

6. Set the timer for two and a half hours.
You can always change the time based on how well done you want the food.

7. After the time passed, take out the meat from the bag and stay optimistic because the best crust is going to come out in reverse sear. Rest a bit the meat and gently clean the blanket of moisture from your cut of meat because this will be good for obtaining the crust.

8. Preheat a cast-iron pan up to 600 degrees Fahrenheit with olive oil.

9. Season the meat with a bit more salt and keep it about 15-20 seconds per side to have the caramelized crust.

10. Take it out from the searing process, let it rest and then finally enjoy the sous-vide-like juicy texture of your steak.

Sous-vide is just a beginning, so don’t stop from being creative and continue to learn different cooking methods that make your life tastier. 

Tell us more about how did you use sous-vide method at your home or maybe what vacuum circulator worked best for you.