Tag Archives: sous vide steak

Sous Vide Steak with Béarnaise Sauce

There is no better way to impress the object of your affection this Valentine’s Day, than with a gourmet feast cooked by you in your own kitchen. This meltingly-tender, medium rare steak, served with a creamy rich béarnaise sauce could be just the recipe to win your loved one’s heart. If cooking gourmet food isn’t your forte, don’t worry, as the SousVide Supreme will do all hard work for you and make you look like a professional chef. You may know by now that cooking steaks sous vide is the very best way to achieve perfection and here’s why: the … Read More

Vivian’s Tenderloin (or Hanger or Sirloin) Steak

Courtesy of Vivian Peterson of V Top Secret Chef Serves 4 INGREDIENTS 4 (8 ounce/225 g each) pieces of hanger steak, tenderloin, or sirloin fillets Kosher or truffle salt, to taste Freshly ground black pepper, to taste 12 sprigs thyme (optional) 2 garlic cloves (optional) 2 shallots, peeled and thinly sliced 2 tablespoons (30 ml) high-smoke point oil   INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred temperature for steak (rare – 120F/49C; medium rare – 130F/54.5C; medium – 140F/60C; medium well – 150F/65.5C; well done – 160F/71C) Season steaks generously with salt and pepper. Put the fillets … Read More

New York Strip Steak Sous Vide

Serves 4 INGREDIENTS 4 (2-inch/5 cm thick) New York strip steaks salt and black pepper to taste finely minced fresh rosemary (or other herbs) 4 tablespoons (60 g) rainbow peppercorns, crushed 2 tablespoons (28.5 g) butter 3 garlic cloves, crushed and peeled   INSTRUCTIONS Fill and preheat the SousVide Supreme to desired serving temperature (134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.) Sprinkle both sides of meat lightly with salt, pepper, and rosemary. Vacuum seal each steak in a cooking pouch. Submerge the pouches in the water oven and for at least 4 hours (and up to … Read More

New York Strip Steak Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Makes 1 serving, but make as many pouches as you like! INGREDIENTS 3/4 to 1 inch (2 to 2.5 cm) thick New York strip steaks Salt and pepper to taste Chilli salt INSTRUCTIONS Fill and preheat SousVide Supreme to 130F/54.5C. Season steaks with salt, pepper & chilli salt, then put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for 8 hours. Remove from the pouch and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking … Read More

Vivian’s Eye Round Steak Sous Vide

With Fingerling Potatoes, Escarole, and Radicchio Courtesy of Vivian Peterson of V Top Secret Chef Serves 3  INGREDIENTS 3 (4 to 6 ounce / 114 to 170 g ) eye of round steaks 1/2 teaspoon (2.5 ml) truffle salt 1/2 teaspoon (2.5 ml) ground black pepper 1/2 teaspoon (2.5 ml) whole peppercorns 4 teaspoons (22.5 ml) butter, divided use 1 pound (456 g) fingerling potatoes, quartered 1 tablespoon (15 ml) high smoke point oil (vegetable, grapeseed, lard, ghee) 1 head radicchio, washed and coarsely chopped 1 head of escarole, washed and coarsely chopped 1-2 Meyer lemons, for zest and juice … Read More

Flat Iron Steak with Bourbon Caramelized Onions

Recipe courtesy of Sharone Hakman Serves 4 as a entree; 8 as an appetizer INGREDIENTS 1-1/2 pound flat iron steak Salt, to taste Black pepper, to taste 1 tablespoon olive oil 1 large red onion, peeled and thinly sliced 1 tablespoon brown sugar 1 tablespoon bourbon 6 ounces blue cheese crumbles INSTRUCTIONS Fill and preheat the SousVide Supreme to 131F/55C. Season  the steak lightly with salt and pepper, put into a food-grade cooking pouch, and vacuum seal. Submerge the pouch in the water oven and cook for at least 1 hour. (If you have time, do this the night before … Read More

Filet Mignon with Red Wine Marmalade

Serves 4   INGREDIENTS 4 pieces filet mignon (approximately 2-inches/5 cm thick) 2 teaspoons (10 ml) garlic powder 2 teaspoons (10 ml) onion powder Salt Pepper 1/2  cup (96 g) sugar 1 bottle (750 ml) red zinfandel 1 small red onion, peeled and iced   INSTRUCTIONS Fill and preheat the SousVide Supreme to desired serving temperature: 120F/48F for rare; 134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.) In a sauce pan, reduce a bottle of red zinfandel with the sugar and the onion until it reaches a thick syrupy consistency.  Set aside. Sprinkle the steak with garlic powder, onion … Read More

Basic Flank Steak Sous Vide

Serves 4 Time 8 to 24 hours INGREDIENTS 1-1/2 pounds (0.7 kg) flank steak 1 packet SousVide Supreme Canadian Steak Rub (or your favorite steak rub or pepper to taste) coarse salt to taste INSTRUCTIONS Preheat the SousVide Supreme to desired serving temperature (134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.) Sprinkle salt and steak rub liberally on both sides of meat. Vacuum seal the meat in a large (gallon/3.8 liter) food-grade pouch. Cook in the preheated water bath for at least 8 hours or up to 24 hours.  When cooking time has elapsed, remove the pouch from the water … Read More