Looking for a result guaranteed sous vide steak. Our recipe will not disappoint you.
The sous vide style steak sashimi is a sure win every time. This Asian meal is easy to prepare, and within one and a half hours, you can present a fantastic meal for the family. For Dessert, I find that the Sous Vide Cheesecake really rounds off everything well.
Ponzu dressing is a popular Japanese condiment. You get tangy vinaigrette like flavor. It is a refreshing, versatile sauce, which you can use as an accompaniment for many other meals. Use it as a marinade for vegetables or grilled meats. You can also use it as a dressing for your cold noodles or salads. You can buy ready Ponzu sauce from the supermarket. However, why go for the more expensive options, yet you have all the ingredients in your pantry. The process of preparing it is quick, and all you need to do is mix the ingredients and set it aside. Refrigerate the remainder, which you can use it for up to one month.
What you will notice about this recipe is that it does not follow the typical sous vide style. The more traditional sous vide requires that you use sealable plastic bag, and water bath. You will determine that the food is ready, only when it attains the temperature you set. You then do the final touches by either searing, deep frying or torching it.
Achieving the Perfect Sous Vide Style Steak minus a Water Bath
You have some alternatives you can use to cook an excellent sous vide steak.
Sous Vide the Water Bath Way
You can do it the original way and use a water bath, as I have already described above. You also have the option of filling your cooler with scalding hot water (near the desired temperature) and then follow the usual steps of the traditional sous vide method.
Sous Vide with A Charcoal Grill
If you decide to use your grill for your sous-vide steak, you will need to freeze the meat first. You will then brown it on direct heat from the charcoal. You will need a pan with ice which you will place on the opposite side. Now layer the rack with sliced onion, and put the steak on the onions. You create an indirect yet gentle heat that will cook your meat until it reaches the right temperature.
Sous Vide Oven Style
We will be using the oven method in our recipe below. The initial steps are pretty much what you would do if you are using a charcoal grill. However, you will use a pan, very hot one, and a little oil to do the searing. Also, maintain at the lowest possible temperature setting. To effectively use this method, the only tool you should have is a thermometer with an oven-safe probe and an alarm.
Sous Vide Style Steak Sashimi Recipe
- Two steaks (you have the option of rib eye or a NY strip). Ask the butcher to cut them to to 1 to 1.25 inches.
- 4 Tbsp. frying oil
- Sea salt
- 2 Tbsp. of salted butter
- Cilantro leaves (fresh) for garnishing (optional)
Ponzu Dressing ingredients
- 1 Tbsp Yuzu juice (alternatively use 2 tsp. lemon juice + 1 tsp. Orange Juice)
- 1 Tbsp. sake
- 1 tsp. soy sauce
- 1 Tbsp. rice vinegar
***You will also need an oven specific digital thermometer
- Place your steak in the freezer. Allow it to sit there for at least 30 minutes or at least until the exterior is frozen.
- In the meantime, pre-heat your oven to 160 degrees Fahrenheit or 70 degrees Celsius. You are ideally looking for the lowest oven temperature.
- Put a baking rack over your tray for baking
- Heat a heavy cast-iron skillet over high heat (avoid the nonstick skillets because you will use high temperatures, which may damage the coating).Make sure it gets very hot
- Now take the steaks out of the freezer and brush them on both sides with oil
- Once the skillet is hot enough, brown each steak individually. 30 seconds on every side should do the trick. Ensure you get an even brown color on both surfaces.
- When ready, transfer the steaks onto the baking rack
- Insert the thermometer into the steak; do it on the thicker side and set the temperature to 135 degrees Fahrenheit or 55 degrees Celsius if you want medium-rare steak. For rare, set the temperature at 54 degrees Celsius or 129 degrees Fahrenheit. For medium, set it to 62 degrees Celsius or 144 degrees Fahrenheit.
- The cooking time will depend on the time it takes to reach the temperature you have set. The width/thickness of your steak and the type of oven will also impact on the time. The average time should ideally be between 50 to 70 minutes. An important point to note is that you can only determine the readiness of the steak when you reach the core temperature.
- It is essential to observe the core temperature cooking requirement. If you are using a thermometer without an alarm, hang around the oven and keep checking the temperature to ensure it does not overcook.
- Meanwhile, combine all the ingredients for the Ponzu dressing in a bowl. Mix and set aside ready for serving
- Remove the steak once it is ready and brush the unsalted melted butter over it. Generously season it with salt. Garnish with the cilantro once you cut it up into bite-able chunks.
- Serve with the Dressing
*Top off the Steak with a Sous Vide Cheese Cake for dessert. You family will be begging for more.
Since you are already using a thermometer that has an alarm, avoid opening the oven door multiple times. It will help you achieve the right cooking temperature, thus ensuring that you get the best results possible every time.
We would love to hear how the recipe turned out for you. It would also be great to hear feedback if you have tried the other methods of sous vide that we have highlighted above.
Make sure you check out our other recipes for restaurant-quality meals you can prepare right from the comfort of your home.