You’re looking for the best steak cut for sous vide?
There are a lot of different cuts of meat that can be used for cooking steaks and roasts. It’s important to know what type of cut will work best with your recipe and how it should be cooked.
The sous vide method is an easy way to get the perfect steak every time by using a water bath at a low temperature for hours on end. This technique allows you to cook any cut without having to worry about overcooking or undercooking it because the water bath controls the temperature so precisely.
So, how to make the perfect restaurant-grade steak in the comfort of your own home? First, you need to choose the best steak cut.
Top 3 Best Beef Cuts For Sous Vide
Rib Eye Steak: This excellent cut comes from the rib section. It’s a very tender and juicy steak, and its bold flavor makes it best for steaks that will be served on their own.
The rib section of beef is one of the most desirable cuts due to its ample marbling (intramuscular fat) and a high percentage of prime-graded meat. This cut tastes amazing when cooked medium-rare.
T-Bone Steak: The T-bone steak is cut between the ribs and the loin section. It’s a prized cut which makes it more expensive than other steaks.
This cut is a combination of tenderloin and New York strip, which gives it an amazing taste. The T-bone steak is very versatile as it can be grilled, pan-fried, or even cooked in the sous vide to perfection.
Top Loin Steak: This is the New York strip steak which comes from the short loin section. It has very little fat marbling, so it’s an excellent choice for those who prefer a leaner cut of meat. A long marination time will ensure that this steak becomes really juicy and flavorful after cooking.
What is The Best Steak Thickness?
Steak thickness is a very important factor when cooking with sous vide. It’s recommended that you choose the thickest cut of meat possible, as thinner cuts will be overcooked by the time the inside sets up and reaches the perfect doneness.
An ideal steak thickness for sous vide is about 2-2 ½ inches, which ensures a perfect doneness throughout.
How to Cook Your Steak With a Sous Vide?
First, lightly season your sous vide steak with salt and pepper. Seal the meat inside a vacuum bag with your favorite marinade, add some butter or oil to help it release air evenly when cooking.
The cooking time depends on the doneness you prefer: cook for 1-4 hours at 125° F to 130° F for a medium-rare, or at 135° F to 140° F for medium doneness. If you want your steak well-done, then it’s 1-3 hours at 160° F and above depending on your sous vide power.
Remove the steak from the bag, sear on a hot cast-iron skillet for 30 seconds or so on each side. Slice and serve immediately.
Serve your perfectly-cooked steaks with your favorite side dish and watch it disappear in no time.
Sous Vide Meat Temperature Chart For A Perfect Steak
| Doneness | Steak/Sous Vide Temperature Range | Cooking Duration |
|---|---|---|
| Very Rare/Rare | 120° F to 125° F | 1-2 hours |
| Medium Rare | 125° F to 130° F | 1-4 hours |
| Medium | 135° F to 140° F | 1-4 hours |
| Medium Well | 145° F to 150° F | 1-3 hours |
| Well Done | 160° F and above | 1-3 hours |
What About Herbs And Spices For The Best Taste?
To start, I like to season the steak with salt and pepper. This should be step one when you prepare a sous vide steak. The spices will get into the steak, make it more tender, and make some of its natural flavors stronger.
Now it is up to you what herbs and spices you use. My favorite ones are rosemary, thyme, tarragon, and whole garlic cloves. Those flavors usually taste good with steak without being too strong.
All herbs and spices should be put in the bag before you sous vide. The beauty is that these spices will stay close to your steak while it cooks for a long time.
A lot of herbs will lose their flavor quickly when exposed to high heat, but sous vide is perfect for them.
What About Finishing The Steak With A Sauce?
Finishing your steak with a sauce after searing it gives you an amazing taste. Again, there are many options for the sauce, and again it is up to you what you want to use.
For a simple steak sauce, mix some butter with garlic, thyme, and rosemary. This is a very flavorful combo of flavors that can be put on top of your sous vide steak right after searing it. It only takes a minute or two for the butter to melt and absorb all those amazing flavors.
Another one, my favorite, is chimichurri sauce. This Argentinian sauce is made of olive oil, vinegar, parsley, oregano, thyme, and garlic. It’s an amazing combo that can be used on almost any kind of meat.
FAQs:
Does Each Steak Need Its Own Bag?
You can use a single bag for multiple steaks, as long as they fit in a single layer without overlapping. 2 stacked steaks in a bag will make the end result cook as if it’s a thicker cut, which isn’t very good.
What About The Leftovers From My Sous Vide Steak?
The cooked steak should keep well in the fridge for no longer than 3 days after cooking, but it is best if eaten as soon as possible after cooking.
What About A Juicy Steak With No Blood At All?
When cooking sous vide, it’s very hard to overcook your steak and make it dry or tough. But on the other side, due to the low difference between the temperature of your cut and its final doneness, some juice can be lost while transferring it to the bag.
This is why I recommend using a vacuum sealer on your sous vide cut, which will remove all the air from within the bag. That way you get rid of any residual oxygen that causes oxidation and doesn’t let the steak lose moisture easily.
My Personal Tips & Tricks:
– Use a vacuum sealer for your steak instead of an ordinary zipper bag or plastic wrap.
– Put the steak in the freezer for 30 minutes before cooking it,
– Sear your steak for 30 seconds on each side to give it that perfect crusty surface. That’s all you need time-wise because the steak will already be hot inside after coming out of sous vide.
– Put your steak in a preheated heavy cast-iron pan.
– Use butter to finish your steak with. Cut the butter into cubes and place it on top of the sous vide cooked steak to melt, then apply some garlic powder or minced garlic, chopped tarragon, thyme, and rosemary.
Final Thoughts On The Best Steak Cut For Sous Vide
Sous vide is a very advanced cooking method that makes the perfect steak every single time. The best thing about it? You can use any spices or ingredients you want for cooking, make your own special recipe, and enjoy the juicy taste of perfectly cooked meat in no time! Are you ready to impress your family and friends with the most delicious meal they’ve ever had? Check out our sous vide ranking chart to find the perfect one for your culinary adventures.
What are some of your favorite recipes for sous-vide steaks?
