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- Article author: Durbl-Megan
- Article tag: Durbl Containers
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Sous vide cooking is an emerging home kitchen technique that involves vacuum-sealing food and cooking it in a temperature-controlled water bath. This method ensures perfect results every time, especially for thicker cuts of steak like filet mignon, ribeye, strip steak, and T-bone.
Tools Needed:
● Sous vide machine or a large pot with a digital thermometer
● Durbl silicone bags (Half Gallon or Quart size)
● Tongs for handling hot bags
Steps:
1. Prep:- Preheat your sous vide machine to the desired temperature.
- Season your steak with salt, black pepper, herbs like rosemary or thyme, minced garlic, and a tablespoon of butter.
- Place each steak in a Durbl bag and use the water displacement method to vacuum seal the bag.
- Submerge the sealed bags in the water bath, ensuring the steaks are fully submerged. Use silicone weights or clips if needed.
- Refer to the following sous vide steak time and temperature chart:
■ Rare: 120°F (49°C) - 128°F (53°C), 1 to 2.5 hours
■ Medium-Rare: 129°F (54°C) - 134°F (57°C), 1 to 4 hours
■ Medium: 135°F (57°C) - 144°F (62°C), 1 to 4 hours
■ Medium-Well: 145°F (63°C) - 155°F (68°C), 1 to 3.5 hours
■ Well-Done: 156°F (69°C) and up, 1 to 3 hour
3. Sear:
- Remove the bags from the water bath and take out the steaks.
- Heat olive oil or butter in a stainless steel or cast iron skillet on medium-high heat until it starts to smoke.
- Sear the steaks for about one minute on each side and quickly sear the edges. Serve immediately with your favorite sides.
Tips:
- Use Durbl silicone bags for a safer, eco-friendly alternative to plastic bags.
- For best results, use thicker cuts of steak to prevent overcooking during the searing process.