Cooking a T-bone steak using the sous vide method is an excellent way to achieve perfectly cooked meat with minimal effort. Here’s a simple guide to sous vide a T-bone steak:
Sous Vide T-Bone Steak Recipe
Ingredients:
- 1 T-bone steak (about 1.5 to 2 inches thick)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Fresh herbs (such as thyme or rosemary) - optional
- Garlic cloves (crushed) - optional
- Olive oil or butter (for searing)
Equipment:
- Sous vide immersion circulator
- Large pot or container for water bath
- Vacuum seal bag or resealable freezer bag
- Cast iron skillet or grill for searing
- Tongs
Instructions:
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Prepare the Sous Vide Water Bath:
- Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to your desired doneness:
- Rare: 125°F (52°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (65°C)
- Well-done: 160°F (71°C)
- Allow the water to come to the desired temperature.
- Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to your desired doneness:
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Season the Steak:
- Pat the T-bone steak dry with paper towels.
- Season generously with salt and freshly ground black pepper. You can also add fresh herbs and crushed garlic for extra flavor if desired.
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Vacuum Seal the Steak:
- Place the seasoned steak in a vacuum seal bag or a resealable freezer bag. If using a freezer bag, use the water displacement method to remove air: seal the bag almost completely, then slowly submerge it in water until it is almost fully submerged, and seal the bag completely.
- Ensure there’s minimal air in the bag to prevent floating during cooking.
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Sous Vide the Steak:
- Once the water bath is ready, place the sealed steak in the water. Make sure it is fully submerged.
- Cook for 1.5 to 4 hours (1.5 hours for medium-rare, up to 4 hours for a more tender texture).
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Searing the Steak:
- After the sous vide cooking time is complete, remove the steak from the bag and pat it dry with paper towels. This step is crucial for achieving a good sear.
- Preheat a cast iron skillet or grill over high heat and add a little olive oil or butter.
- Once hot, add the steak and sear for about 1-2 minutes on each side until a nice brown crust forms. If desired, you can add butter and herbs during the last minute of searing for added flavor.
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Rest and Serve:
- After searing, let the steak rest for a few minutes to allow the juices to redistribute.
- Slice and serve immediately. You can serve it with your choice of sides, such as mashed potatoes, grilled vegetables, or a fresh salad.
Tips:
- Cooking Time: The steak can be cooked longer than the minimum time without losing quality, thanks to the sous vide method.
- Finishing Touch: For added flavor, consider basting the steak with butter and herbs while searing.
- Storage: If you want to cook it in advance, you can sous vide the steak and refrigerate it in the sealed bag until ready to sear.
Enjoy your perfectly cooked sous vide T-bone steak!