One of the most popular sous vide dishes is steak, and it’s easy to see why. Traditional steak preparation in a pan is subject to mistakes, and even the most experienced cook can make mistakes.
When a steak is cooked sous vide, it has a more uniform and much juicier texture. By controlling the temperature at which the steak is cooked, it will be medium rare or to your preference each time you cook it. In addition, sous vide steaks which are then seared are just as attractive as ones that are grilled or steamed.
Sometimes it’s difficult to choose the right steak cut for sous vide. The different types of steak each have advantages and disadvantages, and the fat content of the cut can affect its flavor. The perfect cuts are rib eye, T-bone, flank, and sirloin. All of these are delicious when cooked sous vide. However, depending on your individual preferences, you may find one more appealing than the others.
What to Look for When Choosing a Sous Vide Steak
Steaks made from more expensive cuts won’t necessarily be better. It doesn’t matter what cut of steak you choose; if you cook it right, it can be delicious! Often overlooked, short ribs and round steak cuts also make great dishes.
A Marbled Effect
Marbling increases the robustness of the flavor of steak cuts. When the rump steak is cooked, the fat melts, keeping it moist. Furthermore, fat provides more tenderness than muscle fibers, making each bite more enjoyable.
The contrast between the inside and outside is ideal in the case of appropriately thick steak. Cuts of thin steaks are more likely to overcook before they produce a nice crust. In the case of sous vide cooking, thicker steaks will maintain their perfect internal temperature during searing.
Getting steaks with a thickness of at least an inch is highly recommended. If the cut’s thickness increases beyond 1 inch, you need to add an extra hour to the cooking time.
Sous-vide: Which Steak Cut is Best?
A personal favorite cut of steak, the sirloin when cooked sous vide, will give you the best return on your investment. This cut has a moderate amount of tenderness and its surface is fat-free. Despite its lean nature, this cut remains moist and full of intense flavors, regardless of how it is cooked.
Sirloin steak should be cooked sous vide for two to four hours at 131ºF. To make your steak more tender, sear it on both sides.
One of the most common pieces of steak is the T-bone, and in most cases, one piece can satisfy the appetites of two people.
It combines the New York steak and filet mignon but separates them by a large bone. The bones are included in the dish. However, the bones do not conflict with the sous vide cooking technique.
The T-bone steak is best cooked at 131°F and left to simmer for about two hours to achieve medium rare.
New York Strip
Short loins are made of muscles cows rarely use. Therefore, it’s a tender cut.
The meat is only lightly marbled and is a slice of delicious meat with a texture only surpassed in terms of quality by the delicate filet mignon, which is more costly when properly prepared. Due to the sous vide cooking method, steaks are guaranteed to be perfectly cooked every time.
Cook strip steaks at 130°F for between two and four hours. If it’s cooked for longer, the steak will lose more juice, and the chewiness will decrease.
Known by many names, like scotch filet, the ribeye steak is considered one of the finest cuts of meat due to its high level of marbling and buttery textures. Unlike other steak cuts, this quality steak retains its juicy texture even after cooking at high temperatures. In addition to its popularity among meat lovers, ribeye is also very popular among chefs and makes an excellent sous vide cut.
For optimal results, cook sous vide ribeye steaks at 129°F over two hours.
In addition to being called the butcher’s cut, hangers come from cows’ upper bellies. A cow’s diaphragm is used to hang this cut of meat. Considering how unpopular hanger steaks are, they are considerably less expensive than prime cuts, and if cooked properly, they are more than worth it.
It is recommended to cook hanger steak sous vide and set the temperature to 130 F. Cook it for two to four hours.
Flat Iron Steak
Beef chuck is used to make flat iron steaks. There is a uniform thickness throughout the rectangular shape, and it has a great beefy flavor due to the well-marbled texture. Marinades, grilling, and sous vide are great ways to prepare these cuts.
You can cook the flat iron steak sous vide to medium rare by setting the temperature to 135ºF for two hours.
Do Sous Vide Meat Need to Be Rested?
There is no need to rest sous vide steaks. When the meat is removed from the vacuum sealers after cooking, it’s already cooked through. A searing process after sous vide is suggested to give steaks a grilled appearance. In cases like these, the steak needs to rest before being seared.
Is It Safe to Put Frozen Steaks in the Sous Vide?
Cuts of steaks that have been frozen can certainly be sous vided. In addition, the steaks do not need to be thawed before being sous vided. However, when steaks are defrosted, they will cook much faster and allow you to cook them at standard cooking temperatures.
For rump steaks that have been cooked from frozen, the cooking time will vary depending on whether it’s a standard or new cooking method and the size and type of steak.
If the usual cooking time does not exceed two hours, then extend the time by 50%.
When the wait exceeds two hours, a higher temperature is necessary. Within two hours, your meat should be 140°F internally.
In the end, there’s no best kind of steak regarding sous vide; it all depends on what you like. Generally, sous vide steaks are done to your liking regardless of the meat cut, provided that you use the proper temperature and cooking time. Add salt and pepper to the steak, chopped herbs, or whatever seasoning you prefer! Boneless steaks, blade steaks, flat steaks, and even chuck roasts are perfect for cooking in the sous vide. For those meat lovers that wish to try cooking steak in the sous vide, give it a go and enjoy the beefy taste, easy cooking process, and exquisite taste.