When you invest in some really good steaks, you don’t want to mess up things. Sure, with some cooking skills, it is not hard to produce delicious steaks through pan-searing alone. However, for a flawless edge to edge cooking and consistently reliable results, sous vide is absolutely the best way. Cooking the sous vide steak helps in tenderizing the meat. To achieve a perfect crust along with with that nicely cooked meat, finish the sous vide steaks in a pan or on a grill.
Sous vide steak is filled with beefy flavor and has a delicious bite to it. We chose to serve the steak with chimichurri, fresh parsley, and garlic-characterized sauce to make it more mouthwatering. The chimichurri sauce helps amp up the flavors in the steak and make one heck of impressive home-cooked dinner. Thickening it up with xanthan gum will help to hold it better. With sous vide cooking, it is better to go with thicker steaks to maintain the even doneness on the inside. More so, very thin steaks might overcook when searing. If you want to prepare one of the best steaks you will ever enjoy, you have to try these sous vide steak with chimichurri recipe.
For the Chimichurri
200g olive oil
30g lime juice
30 g red wine vinegar
1 cup packed fresh cilantro leaves
10g coarsely diced oregano
10g garlic cloves
75g coarsely diced parsley
0.4g xanthan gum
Mix the red wine vinegar, lime juice, olive oil, and xanthan gum in a blender or processor. Process them until it is combined well. Add the rest of the ingredients and process a bit to mix them. You want your chimichurri to have a bit chunky ingredient still. Put the chimichurri into a large bowl and reserve it until serving. However, it would help if you allowed flavors to meld for a minimum of 15 minutes before serving.
Sous Vide Steak
1 15-26 boneless strip steak (1 ½ to 2 inches thickness)
3 tablespoons of butter
1 Garlic cloves
A pinch of Salt
2 thinly sliced shallots
3 sprigs thyme
3 sprigs rosemary
½ teaspoon garlic powder
Clip sous vide machine to a large pot and fill it with water. Start by preheating a sous vide cooker to permit the water bath to rise to the heat of about 126°F before you add your steak. Rub the steak with onion powder, garlic powder, salt, and black pepper on the steak and put it in a bag. This seasoning highly enhances the flavor. Bruise the rosemary and thyme lightly by smacking them against a cutting board or rolling it softly on your hands and add the herbs to the bag. Hitting or rolling the herbs will help release their volatile oils.
Cap the bag either with sous vide vacuum sealer or with the method of displacement if you are using a zipper-lock bag. You can do this by lowering your bagged steak slowly into the water pot, allowing the water pressure to push the air out via the upper of the bag. Seal it immediately most of the air is out. Drop the bag containing the seasoned steak into the water bath, ensuring that you do not slab the output or input units of your cooker. If you have closed it correctly, the steak should descend into the water. Leave the steak to sous vide for about 1-2 hours.
Steak prepared entirely sous vide does not have any searing on its surface. It is hence essential to brown it after the sous vide for excellent texture and flavor. The stovetop is an awesome way of adding a well-browned crust to your meat. However, you can also choose outdoor grilling to finish your steak.
After your steak is cooked sous vide, remove it from the water bath and pat it dry with paper towels carefully. To finish the steak on a pan, open your windows and turn on your vents. Place a stainless steel or a heavy cast-iron skillet on your burner. Add canola, vegetable, and butter to the skillet and heat up until it begins to smoke. place the steak in the skillet gently by means of a set of tongs or fingers. You can add some extra butter for a more excellent sear.
Flip the steak after about 30 seconds for the second side to sear on the pan. Continue overturning the steak after every 30 seconds until it gets a brownish sear. You should, however, sear the steak for a maximum of one and a half minutes. Remove the steak and serve immediately.
If you choose to finish the sous vide steak recipe on the grill outdoors, start by lighting one grill chimney filled with charcoal. After the charcoal is fully burned and is roofed with ash, empty it out and assemble coals at a single side of the charcoal grill. Place the culinary grill well set, conceal the grill, and leave it to heat up for about 5 minutes. Then again, you can place burners on a gas grill to the maximum temperature, cover it, and preheat for about 10 minutes. Ensure the grilling grate properly cleaned and oil it.
As we did when searing the steak on a pan, remove the steak from the water immersion and bag and pat it dry. Put the steak on the hot side of the grill directly. Please turn it on the other side for every 30 seconds till you get a rich, deep and brown crust. If flames arise due to oils from the steak, you can opt to place the steak to the cooler side of the grill using a long pair of tongs till the flames dwindle. Be standby to ensure that the steak does not become engulfed in flames. Once the steak is nicely cooked, transfer it to a plate and serve instantly.
Finally, to gather for serving, create a small mound of carrots, cucumber, and cherry tomatoes. Place a few slices of the sous vide steak over it. Top it with some parsley and the already prepared chimichurri and serve. You will definitely love it.