The terminology, “sous vide,” was first coined in France, but the method itself has been used in kitchens across the world.
Sous vide is a method used for cooking food which involves sealing the food in an airtight container and cooking the package in water at a controlled temperature. Sous vide cooking most frequently involves food cooked in vacuum-sealed packages, and is fairly easy to do if you have the right materials on hand: a heated metal coil (specifically designed for sous vide), a pot, water, and a way to create a vacuum sealed package.
You can use virtually any pot you want, so long as it holds enough water to submerge your food via sous vide. Many heated metal coil tools allow you to attach either via clip or magnet depending on the type of pot you plan to use. You can use a variety of airtight bags or containers, but a vacuum seal typically works best. Additionally, it’s very important to use a recipe designed specifically for sous vide cooking because the method does change the way flavors work together.
If you plan to cook your steak by sous vide, note that the color of your cooked steak will be quite different than what you might expect from a grill or broil. This is why the final step of searing your sous vide steak is so vital; the crust and color are important!
The Perfect Sous Vide Filet
While it may be tempting to assume certain components of cooking steak remain the same no matter which method you choose, it’s important to note sous vide steak requires a completely different approach.
The perfect sous vide steak is best achieved with a thicker cut of steak like Filet Mignon. Don’t skimp on quality when preparing your steak via sous vide. Consider choosing USDA Prime or American-Style Kobe Wagyu.
Sous vide steak requires a light hand when it comes to seasoning. Your steak will be sealed airtight, which can alter the way flavors affect the beef. Kansas City Steak Cook Team Chef Eric Harland recommends brushing your steak with olive oil, rubbing it with Kansas City Steak Company Original Steak Seasoning and marinating for at least 4 hours before you place it in the package.
Place your steak into the packaging, then add a little olive oil, garlic and rosemary. Again, take care not to over-season. The goal is to enhance the flavor without overpowering it. Vacuum seal your steak.
For a perfect medium rare Filet Mignon, bring your water to 130°F. It may be tempting to estimate whether your water is hot enough, but you do not want to cut corners here. The nature of sous vide cooking requires careful attention to detail and strict adherence to temperatures. Your sous vide steak temp will vary, depending on your desired level of doneness. For rare, cook between 120-128°F. For medium, cook between 137-144°F. For medium well, cook between 145-155°F.
Once your water is to temperature, place your sealed steak package in the water and cook for at least 45 minutes. Yes, 45 minutes. Sous vide steak recipes remove the timing element which is so crucial when grilling or broiling. Because your steak will be cooked in a sealed package, the most important component is the temperature of the water, rather than the length of cooking time. If you need to leave your steak in the water a little longer than 45 minutes, you are free to do so without fear of overcooking, so long as your water temperature remains the same.
Finish your mouth watering sous vide steak with a nice sear. Add garlic, rosemary, olive oil and butter to your skillet, then sear your cooked steak on each side, just enough for a nice crust. Spoon butter and herbs over your steak as it sears, then remove from heat.
Bon Appetit! What are your favorite sides to serve with Filet Mignon?
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