Sous Vide Steaks Recipes

Steps:

• Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
• Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
• Remove bag from water bath and take out steaks. Pat very dry with paper towels.
• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.

Steps:

• Set a sous vide machine to 130 degrees according to the manufacturer's directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
• Combine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
• Put the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor).
• Remove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread.

Steps:

• Season steaks generously with salt and pepper. Place in sous-vide bags along with aromatics and distribute evenly. Seal bags and place in water bath set at desired temperature (see note). Allow steaks to cook for at least 45 minutes, and up to 12 hours.
• When ready to eat, add oil to heavy-bottomed stainless-steel or cast iron skillet large enough to hold steaks comfortably in single layer. Heat over high heat until oil is beginning to smoke. Meanwhile, remove steaks from bag and carefully pat dry on paper towels. Carefully steaks to smoking oil and cook until well browned on all sides, about 2 minutes total. Transfer to paper towels to drain, and serve.

Steps:

• Set immersion circulator (water bath) to 125°F (for medium rare).
• Whisk together vinegar, olive oil, granulated garlic and ground mustard.
• Place this mixture and steaks into a bowl and marinate for 30 minutes.
• Remove steaks from marinade and individually vacuum seal in a bag.
• Place sealed bags into the water bath and cook for 2-3 hours.
• Heat your grill to high and grill steaks for no more than 1-2 minutes per side.
• Season to taste with salt & pepper.
• Note: Once steaks are individually vacuum sealed they can be either frozen or refrigerated for a few days until ready to use.