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Discover a new way to get cooking

Check out our beginner’s guide to cooking sous vide.

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{"activity_order":8388589,"activity_type":["Recipe","Science"],"assignment_recipes":null,"author_notes":null,"cooked_this":6,"created_at":"2012-11-13T19:58:34Z","creator":null,"currently_editing_user":null,"description":"Cooking the perfect steak via traditional cooking techniques like pan-roasting or grilling is tricky. Not only is it difficult to know the true cooking temperature, but you must time things just right to avoid having the food overcook even after you've stopped the cooking. [link http://www.chefsteps.com/activities/what-is-sous-vide Sous vide does away with these sources of inconsistency], and allows you to be very specific about the degree of doneness that you prefer. \n\nIn this video, we choose to cook our steak rare (129 \u00b0F / 54\u00a0\u00b0C), but as you can see, it's easy to choose your \"perfect\" temperature and then achieve it every time. Below is our basic step-by-step for cooking a great steak sous vide. One optional step that is not shown is presearing the steak before packaging and cooking it. You can learn more about that technique here: <a href=\"/activities/presearing-for-sous-vide\">Presearing for Sous Vide</a>.\n\nDon't have sous vide equipment? No problem. See our <a href=\"http://www.chefsteps.com/activities/improvised-sous-vide-pot-on-a-stove-method\">pot on a stove method</a> for a budget-friendly solution.\n\n<b>Looking for more free sous vide recipes? We've got hundreds.</b> [link https://www.chefsteps.com/gallery#/?generator=chefsteps&amp;published_status=published&amp;difficulty=any&amp;sort=relevance&amp;search_all=Sous%20Vide Here's a good place to start].\n\n<b>Looking for more sous vide steak recipes?</b> Try our [link http://www.chefsteps.com/activities/simple-sous-vide-steak-with-red-wine-sauce Simple Sous Vide Steak with Red Wine Sauce], or our [link http://www.chefsteps.com/activities/coffee-butter-steak-and-spinach Coffee Butter Steak].\n\nLooking for time and temperature guidance? [link http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide We've got that, too.]","difficulty":"easy","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/qhKcD7eVQj6IvVpxhTkF\", \"size\": 396578, \"type\": \"image/jpeg\", \"key\": \"ATnr1kiqRdiSr4XQl5vO_Module%207_SV%20Steak_7.jpg\", \"filename\": \"Module%207_SV%20Steak_7.jpg\"}","forks":[],"id":29,"image_id":"","include_in_gallery":true,"last_edited_by_id":42546,"likes_count":311,"published":true,"published_at":"2012-11-13T19:58:34Z","short_description":"Want to cook the best beef of your life? Use this simple sous vide steak recipe and get ready to wow your friends and family.","show_only_in_course":false,"slug":"sous-vide-steak","source_activity_id":null,"source_type":0,"summary_tweet":"","timing":"","title":"Sous Vide Steak","transcript":"","updated_at":"2015-09-01T21:14:15Z","upload_count":8,"used_in":[],"vimeo_id":"","yield":"","youtube_id":"q21O515OLxU","tags":[{"id":2438,"name":"grilling-guide","taggings_count":6},{"id":280,"name":"beef","taggings_count":56},{"id":3,"name":"grilling","taggings_count":26},{"id":28,"name":"breakfast","taggings_count":105},{"id":29,"name":"dinner","taggings_count":217},{"id":33,"name":"sous vide","taggings_count":207},{"id":152,"name":"gluten free","taggings_count":156},{"id":255,"name":"meat","taggings_count":63},{"id":477,"name":"paleo","taggings_count":88},{"id":478,"name":"main course","taggings_count":76},{"id":479,"name":"lunch","taggings_count":183},{"id":481,"name":"no special equipment","taggings_count":76},{"id":482,"name":"no Modernist ingredients","taggings_count":112},{"id":486,"name":"brunch","taggings_count":154}],"equipment":[{"optional":false,"equipment":{"id":1,"product_url":"http://www.chefsteps.com/sous-vide-collection","title":"PolyScience immersion circulator"}},{"optional":false,"equipment":{"id":24,"product_url":"http://www.amazon.com/gp/product/B003UEGZNE/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003UEGZNE&linkCode=as2&tag=delvkitc-20","title":"Ziploc-style bag (1 gallon)"}},{"optional":true,"equipment":{"id":4,"product_url":"http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=chamber%20sealer&linkCode=as2&tag=delvkitc-20&linkId=7X3Z42H3TLUXQVXA","title":"Chamber vacuum sealer"}}],"ingredients":[{"display_quantity":"2","note":"","quantity":"2.0","unit":"ea","ingredient":{"for_sale":false,"id":289,"product_url":null,"slug":"steak","sub_activity_id":null,"title":"Steak"}},{"display_quantity":"","note":"salted","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":2710,"product_url":null,"slug":"butter","sub_activity_id":null,"title":"Butter"}},{"display_quantity":"","note":"fresh sprigs","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":755,"product_url":null,"slug":"thyme","sub_activity_id":null,"title":"Thyme"}},{"display_quantity":"","note":"kosher","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}}],"steps":[{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"Decide on the degree of doneness that you prefer, and then set your water bath to this temperature.\n\nIf you don't own an immersion circulator, you can use [link http://www.chefsteps.com/activities/cook-sous-vide-tonight-stovetop-method an improvised technique like this one].\n\n* For rare: 129\u00a0\u00b0F / 54\u00a0\u00b0C\n\n* For medium-rare: 135\u00a0\u00b0F / 57\u00a0\u00b0C","extra":null,"hide_number":null,"id":21003,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/sZKaKq2sT4O2RMGEI3J7\", \"size\": 328398, \"type\": \"image/jpeg\", \"key\": \"E30yhJVnRmO9ojTYvWvm_Module%207_SV%20Steak_1.jpg\", \"filename\": \"Module%207_SV%20Steak_1.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388600,"subrecipe_title":null,"title":"Select a Cooking Temperature","transcript":null,"updated_at":"2015-09-01T21:14:14Z","vimeo_id":null,"youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"* For medium: 140\u00a0\u00b0F / 60\u00a0\u00b0C\r\n\r\n* For medium-well: 147\u00a0\u00b0F / 64\u00a0\u00b0C","extra":null,"hide_number":true,"id":21004,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/clFhHJTkRraOg8cc1MiD\", \"size\": 379120, \"type\": \"image/jpeg\", \"key\": \"7swcQU0UT36MaW2y12f3_Module%207_SV%20Steak_2.jpg\", \"filename\": \"Module%207_SV%20Steak_2.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388601,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2015-09-01T21:14:14Z","vimeo_id":null,"youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"* For well-done: 158\u00a0\u00b0F / 70\u00a0\u00b0C\r\n\r\n* Leather: Just boil your steak.","extra":null,"hide_number":true,"id":21005,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/sHWc1g8BTNGFnbmGvZPW\", \"size\": 409862, \"type\": \"image/jpeg\", \"key\": \"OKWlMMInSSus4yYNbZws_Module%207_SV%20Steak_3.jpg\", \"filename\": \"Module%207_SV%20Steak_3.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388602,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2015-09-01T21:14:14Z","vimeo_id":null,"youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"Vacuum-pack your steak, or just place it in a ziplock-style freezer bag and use [link http://www.chefsteps.com/activities/simple-sous-vide-packaging the water displacement method] (watch the video starting at :58) to get it in there nice and snug.","extra":null,"hide_number":null,"id":21006,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/VakczZBxTMyfceV9QrDZ\", \"size\": 308694, \"type\": \"image/jpeg\", \"key\": \"78Jpx7KwTLKdeurSy3AF_Module%207_SV%20Steak_4.jpg\", \"filename\": \"Module%207_SV%20Steak_4.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388603,"subrecipe_title":null,"title":"Package the Steak","transcript":null,"updated_at":"2015-09-01T21:14:14Z","vimeo_id":null,"youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"Cook until the core temperature of your steak reaches the temperature of the water bath. Because this is tough to measure while the steak is in a bag in the water bath, most people just use basic guidelines for cook times. The best part is: With sous vide, your steak won't overcook if you leave it in too long, so just follow the guidelines below (or in [link http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide this chart]) and sit back, relax, and wait for dinner time. \n\n* For a 0.5\u00a0in / 1.25\u00a0cm steak this is about 15\u00a0minutes.\n\n* For a 1\u00a0in / 2.5\u00a0cm steak this is about 45\u00a0minutes\n\n* For a 1.5\u00a0in / 3.8\u00a0cm steak this is about 90\u00a0minutes.\n\n* For a 2\u00a0in / 5\u00a0cm thick steak this is about 2\u00a0hours.","extra":null,"hide_number":null,"id":21007,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/hf27nF3VRJybh9ZOBiG9\", \"size\": 372094, \"type\": \"image/jpeg\", \"key\": \"u6CJtaa7T4qSasdADJJg_Module%207_SV%20Steak_5.jpg\", \"filename\": \"Module%207_SV%20Steak_5.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388604,"subrecipe_title":null,"title":"Cook Sous Vide","transcript":null,"updated_at":"2015-09-01T21:14:14Z","vimeo_id":null,"youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"Unpack the steak. Use the accumulated cooking juices as part of a [link http://www.chefsteps.com/activities/simple-sous-vide-steak-with-red-wine-sauce pan sauce] if desired.","extra":null,"hide_number":null,"id":21008,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/etsyi97RRMWJWP8cyBiP\", \"size\": 335165, \"type\": \"image/jpeg\", \"key\": \"5gvBrkdSitO1iWoDBdsA_Module%207_SV%20Steak_6.jpg\", \"filename\": \"Module%207_SV%20Steak_6.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388605,"subrecipe_title":null,"title":"Unpack Steak","transcript":null,"updated_at":"2015-09-01T21:14:14Z","vimeo_id":null,"youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"Finish the steak with a searing step, such as pan-roasting or grilling. If pan-roasting, consider adding some butter and an herb like thyme and using this to baste the steak.","extra":null,"hide_number":null,"id":21009,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/4sWbEV7IR5Sl4vRgvJ1I\", \"size\": 396578, \"type\": \"image/jpeg\", \"key\": \"MOqJxijFRPm0tiavTA0a_Module%207_SV%20Steak_7.jpg\", \"filename\": \"Module%207_SV%20Steak_7.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388606,"subrecipe_title":null,"title":"Sear","transcript":null,"updated_at":"2015-09-01T21:14:15Z","vimeo_id":null,"youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"Season the steak with salt and pepper to taste.","extra":null,"hide_number":null,"id":21010,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/wdW0YWeTjac1R3KLmYNi\", \"size\": 385201, \"type\": \"image/jpeg\", \"key\": \"3EuOTMMpT4Lj5hrbP4Hk_Module%207_SV%20Steak_8.jpg\", \"filename\": \"Module%207_SV%20Steak_8.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388607,"subrecipe_title":null,"title":"Season to Taste","transcript":null,"updated_at":"2015-09-01T21:14:15Z","vimeo_id":null,"youtube_id":"","ingredients":[]}]}

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