how to sous vide steak in instant pot: Step by Step Guide 2024! Best Method.

Step by Step guide: how to sous vide steak in instant pot?

Sous vide cooking has gained popularity for its ability to deliver perfectly cooked meals with minimal effort.

Using an Instant Pot for sous vide steak is both simple and effective.

Follow this straightforward guide to achieve restaurant-quality steak right in your kitchen.

What You Need

• Instant Pot with sous vide function
• Ziplock bags or vacuum sealer bags
• Steak of your choice (ribeye, sirloin, filet mignon, etc.)
• Salt and pepper
• Additional seasonings (optional, e.g., garlic, rosemary, thyme)
• Water
• Searing pan (for finishing)

Step-by-Step Procedure

Step 1: Prepare the Steak

1. Season: Rub your steak with salt and pepper. You can also add any additional seasonings you like at this stage.
2. Bag It: Place the seasoned steak in a ziplock bag or a vacuum sealer bag. If using a ziplock, push out as much air as possible before sealing. If using a vacuum sealer, seal the bag tightly.

Step 2: Set Up the Instant Pot

1. Water Bath: Fill your Instant Pot with water up to the recommended water level for the sous vide function (usually around halfway full).
2. Adjust Temperature and Time:

• For medium-rare steak, set the temperature to 130°F (54°C) and cook for 1 to 3 hours.
• For medium steak, set the temperature to 140°F (60°C) and cook for 1 to 3 hours.
• For well-done steak, set the temperature to 160°F (71°C) and cook for 1 to 2 hours.

Step 3: Sous Vide Cooking

1. Start Cooking: Insert the steak bag into the water bath, ensuring that it’s fully submerged. Close the lid and select the sous vide function on your Instant Pot.
2. Monitor: Depending on your preference, let the steak cook for the desired time.

Step 4: Finish the Steak

1. Remove and Pat Dry: Once the cooking time is up, carefully remove the bag from the Instant Pot. Take the steak out, discarding the juices, and pat it dry with paper towels.
2. Sear the Steak: Heat a skillet (cast iron works best) over high heat. Once it’s hot, add a little oil and sear the steak for 1-2 minutes on each side until you achieve a nice golden crust.

Step 5: Serve and Enjoy

1. Rest the Steak: Let the steak rest for a minute or two to allow the juices to redistribute.
2. Slice and Serve: Slice against the grain and serve with your favorite sides. Enjoy your perfectly cooked sous vide steak!

Nutritional Data (per 3 oz serving of ribeye steak)

• Calories: 230
• Protein: 22g
• Fat: 16g
• Carbohydrates: 0g
• Iron: 2.1mg (12% DV)
• Sodium: (varies based on seasoning)

Conclusion

Sous vide cooking in an Instant Pot is a game-changer for steak lovers. With just a little prep time and patience, you can indulge in a beautifully tender and flavorful steak.

In this article, we will explore how to sous vide steak in an Instant Pot—from understanding the benefits of sous vide to choosing the perfect cut of meat, and ultimately achieving that delectable finish with a satisfying sear.

Prepare to transform your steak game with this step-by-step guide.

Understanding Sous Vide Cooking

Sous vide, a French term for “under vacuum,” involves cooking food sealed in a plastic bag or glass jar in a precisely controlled water bath.

This method ensures that food reaches a desired, exact temperature without overcooking, retaining moisture and enhancing flavor.

1. Preparation: Season your food – a ribeye steak, for example – with salt and black pepper. For added flavor, you can also include herbs or a tablespoon of butter.
2. Bagging: Place the seasoned steak in a food-safe, sealable bag. Remove as much air as possible to prevent floating, which can result in uneven cooking.
3. Water Bath: Fill your Instant Pot’s inner pot with water, ensuring there’s enough to fully submerge the bag. Set the temperature for your desired doneness; for a medium-rare steak, this would be around 129°F.
4. Cooking Time: Secure the lid and set the timer. A 1-inch ribeye steak typically takes about 1 to 2 hours to reach the perfect internal temp.
5. Finishing: Once finished, remove the steak from the bag. Pat it dry and sear on medium-high heat for a quick caramelization, which provides a delicious crust.
6. Rest and Serve: Rest the entire steak briefly to allow juices to redistribute, then serve with your choice of sides or special sauce.

Pro Tips:

• Use a thermometer to ensure water is at the exact temperature.
• To prevent overcooked edges, avoid allowing the steak to touch the sides of the Instant Pot.
• Experiment with different seasonings and sauces to customize your meal prep.

Benefits of Sous Vide for Steak

Sous vide cooking offers a multitude of benefits for preparing the perfect steak, such as:

1. Precise Temperature Control: Sous vide allows you to cook a steak at its exact temperature of doneness, ensuring a perfect medium-rare ribeye steak every time.
2. Even Cooking: The steak reaches the same internal temp throughout, eliminating overcooked edges and undercooked centers.
3. Food Safety: Cooking at precise temperatures ensures food safe practices by maintaining consistent and safe internal temps.
4. Flavor Enhancement: Seasonings, like black pepper, infuse deeply into the entire steak, resulting in a more flavorful experience.
5. Moisture Retention: The steak retains its natural juices, making it tender and succulent.
6. Stress-Free Cooking: With no need to constantly check the steak, you’re free to focus on complementing dishes or meal prep.
7. Time Flexibility: Once the steak reaches its target temp, it can remain in the water bath without overcooking, acting as a food warmer.
8. Perfect for Bulk Cooking: Cook multiple steaks to the same level of doneness, ideal for hosting.
9. Retains Nutrients: The sealed bag keeps in vitamins and minerals that could be lost in traditional cooking methods.
10. Recipe Consistency: Achieve the same delicious results every time, making it easy to follow a brisket cook or any steak recipe to a T.

Nutritional Data (Typical values per 100g ribeye steak, sous vide):

• Energy: 271 kcal
• Protein: 24g
• Fat: 19g
• Saturated Fat: 8g
• Carbohydrates: 0g
• Sugars: 0g
• Sodium: 55mg
  (Note: Seasonings and additional fats used in preparation will alter these values.)

Keep in mind nutritional data will vary based on the cut of steak and additional ingredients used.

Essential Equipment Needed

To make sous vide steak using an Instant Pot, you’ll require more than just your pressure cooker. Here’s a list of the top 10 essential pieces of equipment that will ensure a seamless and successful cooking experience:

1. Instant Pot with Sous Vide Function: It’s the centerpiece of the operation. The Instant Pot models that include a sous vide function allow for precise temperature control necessary for this cooking method.
2. Vacuum Sealer: This device removes air from the plastic bag and seals it, which is ideal for sous vide as it prevents the bag from floating during cooking and ensures uniform cooking. For example, sealing a ribeye steak with a hint of black pepper and a sprig of thyme prepares it for a perfect sous vide bath.
3. Vacuum Seal Bags or Zip-Top Bags: Special bags that are designed to withstand the temperature of sous video water baths are imperative. They keep the food safe and prevent leakage.
4. Large Pot or Container: If your Instant Pot isn’t large enough for bigger cuts like brisket, an additional large container of water would be necessary to facilitate an extensive brisket full cook.
5. Water: Plain tap water is all you need to fill the pot for the water bath.
6. Thermometer: Precise temperature is vital, so having a thermometer for checking water temp or the internal temp of the steak is useful. A thermometer designed for smoking brisket would work well for sous vide too.
7. Kitchen Tongs: For safely placing and removing the bagged steak from the hot water.
8. Towel or Mitts: Protect your hands when handling the hot Instant Pot or water bath container.
9. Trivet or Steamer Rack: If using an external pot for the water bath, a trivet or steamer rack helps to keep the bagged food from direct contact with the container base.
10. Cast Iron Skillet or Heavy Pan: After sous vide, a brisk sear in a hot pan, with a tablespoon of butter, can give your steak a glorious caramelized crust.

Each piece of equipment aids in achieving the perfect steak: from the pot that contains the water bath to the sealer that ensures food safety, they all work in tandem to deliver that ultimate sous vide experience.

Instant Pot Sous Vide Functionality

If you’re using an Instant Pot with built-in sous vide functionality, the process of making a perfect steak becomes straightforward. Follow these step-by-step instructions for a flawless sous vide steak:

1. Prep the Instant Pot: Fill the pot with water to the level indicated for sous vide cooking. Place the trivet or steamer rack in the pot if necessary.
2. Set the Temperature: Turn on your Instant Pot, select the ‘Sous Vide’ program, and set the exact temperature required for your desired doneness of steak (for example, 130°F for medium-rare).
3. Bag the Steak: Season your steak, say a ribeye with generous amounts of black pepper and a sprinkle of salt, and seal it in a vacuum-sealed bag, ensuring there’s no air inside.
4. Cook: Once the water has reached the set temperature, submerge the sealed steak. Make sure the entire steak is underwater and that the bag does not touch the sides or the bottom of the pot.
5. Time: Set a timer for the recommended cook time, which can range from 1-4 hours depending on the thickness and cut of your steak.
6. Remove and Sear (Optional): Carefully remove the steak from the Instant Pot using tongs. If you desire a crust, sear the steak in a hot skillet with a tablespoon of butter for 1-2 minutes on each side.
7. Serve: Let the steak rest for a few minutes, then cut it out of the bag and serve with your special sauce or sides.

Vacuum Sealer vs. Zip-Top Bags

When preparing steaks for sous vide in your Instant Pot, you have two main options for sealing your meat: vacuum sealer bags or zip-top bags. Here are the two methods:

Vacuum Sealer:

1. Season Your Steak: Place your ribeye steak in the bag, and season it well, perhaps with ground black pepper and sea salt.
2. Seal: Place the open end of the bag in the vacuum sealer. The machine will remove the air and seal the bag fully.
3. Sous Vide: Submerge the vacuum-sealed bag into the water bath, ensuring an evenly cooked, moist and tender steak.

Zip-Top Bags:

1. Season Your Steak: Season the steak to your liking and place it inside the zip-top bag.
2. Displace the Air: Keep the bag open and slowly lower it into the water bath. Water pressure will force air out of the bag.
3. Seal the Bag: Before the top of the bag goes underwater, zip it closed, sealing the food inside with minimal air.
4. Sous Vide: Submerge the zip-sealed steak ensuring it remains submerged for consistent cooking.

Note that vacuum sealers provide a more robust air-free environment, which can result in an even more perfect steak texture. However, the water displacement method with zip-top bags is a practical and more accessible alternative.

Choosing the Right Cut of Steak

When you’re looking to sous vide steak, the cut you choose will significantly impact both the flavor and the texture of your finished dish.

The beauty of sous vide cooking is that it can make even less tender cuts supremely palatable, but starting with the right cut maximizes this culinary magic.

The first step is understanding what’s available. Your basic options range from tender, well-marbled cuts like ribeye and sirloin, to leaner, firmer options like flank or round.

When shopping, visually inspect the steak to evaluate the marbling and freshness. You want a nice distribution of fat throughout the meat which will ensure juiciness and flavor after cooking.

Popular Cuts for Sous Vide Cooking

Popular cuts of steak for sous vide cooking vary in flavor, texture, and recommended cooking times. Here are a few favorites:

Remember, the desired level of doneness will also influence your cooking time. Sous vide offers precise control over this, allowing you to achieve the exact temperature for your perfect steak, from rare to well-done.

Factors to Consider When Selecting Steak

Here are the top five factors to consider when selecting a steak for sous vide cooking:

1. Marbling: More marbling (fat running through the meat) usually means a juicier, more flavorful steak. Ribeye steaks are a prime example of well-marbled meat.
2. Thickness: Thicker cuts tend to benefit more from sous vide cooking. A thick-cut ribeye steak will have a more even temperature throughout than a thinner cut, which could overcook more easily.
3. Bone-in or boneless: Bone-in steaks can add flavor and prevent the meat from overcooking around the edges. A bone-in sirloin might be preferable for those who enjoy the added taste complexity.
4. Cut of meat: Different cuts offer different textures and flavors. Brisket is hardy and rich in flavor, while filet mignon is known for its tenderness.
5. Personal preference: Ultimately, choose a cut you enjoy. Whether you love the intense beefiness of a brisket or the buttery tenderness of a filet mignon, sous vide will enhance its natural qualities.

In summary, whether you opt for a fat-marbled ribeye or a leaner sirloin, ensure that you monitor the internal temp carefully using a reliable thermometer to enjoy that perfect steak sensation.

With sous vide, every cut has the potential to be a show-stopper, but considering these factors will help you steer toward the most satisfying results for your taste and nutritional preferences.

Popular Cuts for Sous Vide Cooking

When cooking steak sous vide, an Instant Pot can be an excellent tool to achieve food-safe and perfect results every time.

Various popular cuts such as ribeye steak, tenderloin, sirloin, New York strip, and brisket can all be prepared to perfection using this method.

The table below outlines some popular cuts, their ideal sous vide cooking times, and nutritional data per 3-ounce (85-gram) serving:

Remember to season your steaks with salt and black pepper before sealing them in a vacuum or zip-lock bag. Set your water bath to the exact temperature needed to reach the desired internal temp for your perfect steak—rare to well-done.

For a whole guide on brisket prep, you may refer to resources like the “Brisket Full Cook – Part” in a brisket series or a brisket trim video.

Once the steak has reached the desired doneness, finish it in a pan over medium-high heat with a tablespoon of butter for that delicious crispy exterior.

And for precise temperature monitoring, consider using leave-in or wireless probes, ensuring your entire steak is cooked evenly and to your exact preferences.

Factors to Consider When Selecting Steak

When selecting steak for any cooking method, including sous vide, there are top factors to consider ensuring your meal turns out delicious and satisfying.

1. Cut of Beef: Different cuts offer various flavors and textures. For example, a ribeye steak offers a rich, marbled texture perfect for sous vide, resulting in a juicy, flavorful steak that’s cooked evenly from edge to edge.
2. Thickness: The thicker the steak, the easier it is to achieve that perfect doneness throughout. Aim for a steak that is at least 1.5 inches thick, which allows for better control over the cooking process.
3. Grade of Beef: Always look for the highest quality you can afford. USDA Prime or Choice beef offers superior marbling which contributes to the steak’s flavor and tenderness, making it ideal for sous vide.
4. Freshness: Ensure your steak is fresh. A recent cut from your local butcher is preferable. Freshness impacts the meat’s quality and the final taste of your steak.
5. Preparation: Before sous viding, seasoning with salt and black pepper enhances flavor. A pre-sear can also add depth to the taste profile without overcooking the entire steak.

In summary, the perfect steak starts with the right selection. Consider the cut, thickness, grade, freshness, and preparation before starting your sous vide journey for the best results.

Preparing Your Steak for Sous Vide

To prepare your steak for sous vide cooking in an Instant Pot, follow these simple steps:

1. Select Your Steak: Begin with a good-quality ribeye steak, about 1.5 inches thick for optimal results.
2. Trimming: If there’s excess fat on your steak, trim it—but leave some on for flavor, as seen in many brisket trims.
3. Bring to Temperature: If the steak is refrigerated, allow it to come to room temperature before cooking. This ensures a more even cook.
4. Prep Equipment: Set up your Instant Pot with a sous vide immersion circulator, filling the pot with water up to the level specified by your sous vide device.
5. Heat Water: Preheat the water bath to the exact temperature desired for your preferred doneness. Medium-rare is typically around 129°F to 134°F.

For example, for a medium-rare 2-inch ribeye steak, you might preheat your water bath to 130°F before adding the steak.

Seasoning Your Steak

A proper seasoning enhances the natural flavor of your steak:

1. Salt: Generously season your entire steak with kosher salt. Salt not only seasons but also helps to break down proteins for a tender bite.
2. Pepper: Freshly ground black pepper adds a kick of spice and complements the meat’s rich flavor.
3. Add Extras: For additional flavor, consider adding a tablespoon of butter, fresh herbs, or a dash of special sauce to the bag before sealing.
4. Rest: Once seasoned, let the steak rest for 10-15 minutes to allow the salt to penetrate the surface.

For instance, after seasoning a ribeye steak with salt and black pepper, you may want to enhance the flavor profile by adding a sprig of rosemary and a tablespoon of butter on top of the steak before sealing it.

Properly Sealing Bags for Sous Vide

Sealing your steak correctly is critical for a food safe sous vide process:

1. Choose the Right Bag: Utilize a heat-safe plastic bag or a vacuum-seal bag designed for sous vide cooking.
2. Arrangement: Place the steak in the bag in a single layer, ensuring it lies flat.
3. Air Removal: Remove as much air as possible from the bag to prevent floating and ensure even cooking. Vacuum-seal the bag or use the water displacement method by slowly lowering the bag into the water bath, allowing the pressure to force air out before sealing it.
4. Seal the Bag: Seal the bag with either a vacuum sealer or by using the displacement method to seal a zip-lock bag just above the waterline.

For instance, when sealing your ribeye steak, you might opt to use a vacuum sealer to ensure that the entire steak is in contact with the heated water without any air pockets, which could interfere with the cooking process.

By following these steps, you’re setting yourself up for sous vide success with your Instant Pot, paving the way for a perfectly cooked steak every time.

Optimal Cooking Temperatures for Different Cuts

When preparing steak sous vide in an Instant Pot or any sous vide setup, understanding optimal cooking temperatures for various cuts is essential. This ensures a food-safe environment and a perfect steak to your liking.

Let’s break down the process into simple steps with examples:

Recommended Temperatures for Various Preferences

Your preference for doneness will dictate the temperature you’ll need to set for your sous vide steak:

• Rare: 120°F to 128°F (49°C to 53°C)
• Medium-Rare: 129°F to 134°F (54°C to 57°C)
• Medium: 135°F to 144°F (57°C to 62°C)
• Medium-Well: 145°F to 155°F (63°C to 68°C)
• Well-Done: Above 156°F (69°C)

Example: If you prefer a perfect medium-rare brisket, set your sous vide temperature to 134°F.

Cooking Times Based on Thickness

The thickness of your steak also determines the cooking time needed to reach the desired internal temp:

• 1 inch (2.5 cm): 1 to 2.5 hours
• 1.5 inches (3.8 cm): 1.5 to 3.5 hours
• 2 inches (5 cm): 2 to 4 hours
• 2.5 inches (6.4 cm): 2.5 to 5 hours

For example, a ribeye steak that is 2 inches thick should sous vide between 2 to 4 hours to achieve a medium-rare doneness.

Table: Sous Vide Time & Temperature Guide

*Note: Brisket typically requires a longer cooking time due to its density and connective tissue.

Always use a thermometer for smoking or sous vide cooking for accuracy. When dealing with thicker cuts like a brisket, wireless or wired probes can help monitor the internal temp without disrupting the sous vide process.

In addition, adjust your meal prep timing to incorporate the precise cooking schedule required for thicker cuts.

By following these guidelines, you’ll ensure your sous vide endeavor results in perfectly cooked steaks tailored to your preferences.

Cooking Steak in the Instant Pot

Cooking steak to perfection can be a form of art, but with the right tools, anyone can create a restaurant-quality dish at home. The Instant Pot, known widely for its versatility and convenience, offers a sous vide function that allows for precision cooking.

When you sous vide steak using an Instant Pot, you’re treating yourself to a meal where the steak is consistently cooked to your exact preference from edge to edge.

Here’s a straightforward guide to making that perfect steak in your Instant Pot.

Setting Up the Instant Pot for Sous Vide

To begin, you’ll need the following:

• An Instant Pot with a sous vide function
• A large sealable plastic bag or a vacuum sealer
• A steak of your choice (such as a ribeye steak)
• Seasonings (salt and black pepper or your preferred spices)
• Optional: a tablespoon of butter or oil for finishing

Here are the simple steps to set up your Instant Pot for sous vide cooking:

1. Fill the Instant Pot’s inner pot with water. The amount will depend on the size of your steak, but you’ll typically want it to be at least halfway full.
2. Place the Instant Pot on a stable, heat-resistant surface, and plug it in.
3. Turn on the sous vide function and set it to the desired temperature. For a medium-rare steak, you’ll want to set it at 129-134°F (54-57°C).
4. Allow the water bath to reach the chosen temperature. The Instant Pot will notify you when it’s ready.

Cooking Times and Adjustments

After prepping your steak with seasonings and sealing it in a bag, you’re ready to start cooking. Here’s a guide to how long you should cook your steak at the regulated water temperature:

Note the following adjustments and tips while cooking:

• Ensure the entire steak is submerged in the water for even cooking.
• When removing the steak from the bag, pat it dry with paper towels before searing.
• For an extra flavorful crust, quickly sear your steak on medium-high heat in a pan after sous vide.
• Use a food-safe wired or wireless probe thermometer to check for the right internal temp.
• Remember, if you choose to sear your steak post-sous vide, this will raise the internal temperature further, so aim a few degrees lower during sous vide for the perfect finish.
• Practice food safety and hygiene throughout the entire cooking process.

By adhering to these guidelines, you’ll ensure that your sous vide steak is cooked to precision, ready to be finished off with a quick sear and served with your special sauce or a tablespoon of butter for a truly memorable meal.

Searing Your Steak for Enhanced Flavor

After sous viding your steak in the Instant Pot, searing it to perfection is the final touch that creates a beautiful crust and enhances the steak’s flavor, making it restaurant-quality. Here’s how to do it:

1. Preheat the Pan: Place a skillet, preferably cast iron for its even heat distribution and ability to retain high temperatures, on the stove over medium-high heat. Allow it to get very hot; a drop of water should sizzle and evaporate immediately when it hits the pan.
2. Prepare the Steak: While the pan is heating, remove the steak from the sous vide bag and pat it completely dry with paper towels. Any moisture on the surface of the steak can steam the meat instead of searing it, preventing that coveted crust from forming.
3. Seasoning: Season the steak generously with salt and black pepper. This simple seasoning will help create a savory crust without overpowering the natural flavors of the ribeye steak.
4. Sear: Add a tablespoon of butter or high-smoke-point oil to the hot pan. Once melted and sizzling, lay the steak in the pan. Let the steak sear undisturbed for about 45 seconds to 1 minute until it develops a dark, rich crust.
5. Flip and Finish: Use tongs to flip the steak carefully. Sear the other side for the same amount of time. If desired, add fresh herbs and garlic to the pan, tilting it slightly to spoon the aromatic butter over the steak for additional flavor.
6. Rest and Serve: After searing, the steak’s internal temp should still be perfect if done quickly. Rest the steak for a few minutes to allow the juices to redistribute, then serve with your special sauce or accompaniments of choice.

Techniques for Perfect Searing

To achieve an evenly seared and visually stunning steak, here are some tips and techniques:

• Even contact: Make sure the entire steak has contact with the pan. If necessary, press down gently with a spatula to ensure even searing.
• Minimize flipping: Flipping the steak too often can prevent a good crust from developing. One flip is often sufficient.
• Don’t overcrowd: Cook one steak at a time or use a large pan to avoid crowding. Too many steaks can lower the pan’s temperature and cause the meat to steam rather than sear.
• Use high heat: Keep the heat at medium-high to ensure the pan stays hot throughout the searing process.

Timing Your Sear After Sous Vide

Here’s how to time your sear after sous vide to maintain the perfect internal temperature and doneness:

1. Immediate transfer: Transfer the steak directly from the sous vide bag to a hot pan. The longer you wait, the more the internal temp of the steak can drop, affecting the final result.
2. Quick sear: Sear the steak quickly, for no more than 1 to 2 minutes on each side. Since the steak is already cooked to the exact temperature sous vide, all it needs is a quick sear.
3. Rest wisely: Rest the steak for no more than a few minutes before slicing, as its temperature will continue to rise slightly, which is particularly important for achieving the doneness of medium-rare to medium steaks.

By following these guidelines and techniques, you will master the art of searing a sous vide steak, offering an exquisite meal prep experience that feels gourmet yet is achieved at home.

Timing Your Sear After Sous Vide

When you sous vide steak, achieving a tasty and crispy crust through searing is essential to contrast the tender interior of the meat. Timing your sear after sous vide is a crucial step to ensuring the perfect steak.

Directly after removing your steak from the sous vide bag, you should take a moment to pat it dry with paper towels. This is vital to remove excess moisture, which can inhibit the browning process. Now your steak is ready to be seared.

The searing process should be brief. Aim for a sear time of 1 to 2 minutes on each side on medium-high heat. Use a cast-iron skillet or heavy pan that retains heat well and is preheated. Add a tablespoon of butter or oil to the pan before placing the steak to enhance flavor and conduct heat to the steak’s surface.

Remember to allow for rest time after searing. While sous vide cooking renders traditional resting unnecessary, a brief pause allows the external temperature of the steak to balance, yielding a more uniform internal temp when you carve it.

Lastly, don’t forget to utilize a thermometer for ensuring food safety. A perfect medium-rare steak should reach an internal temp of 130-135°F. Always let your personal preference and safety guide your exact temperature choice.

Serving Suggestions and Side Dishes

When it comes to elevating a sous vide steak or any main dish, the right side dishes can transform your meal from ordinary to extraordinary.

Below is a table of the top 10 serving suggestions, each paired with a practical example for a well-rounded dining experience.

For a complete meal, serve your perfect steak alongside a heaping spoonful of creamy mashed potatoes. Pair it with a side of charred asparagus for a touch of green, and add a simple mixed greens salad for a light, refreshing complement.

For a hearty grain option, consider a quinoa salad, further elevating the textural contrast against your expertly cooked steak.

This well-rounded meal is not only delicious but also showcases a variety of flavors and textures that will satisfy your tastebuds.

Storage Tips for Sous Vide Steak

Cooking a perfect steak using the sous vide method in an Instant Pot can be immensely gratifying.

Here are the top 10 storage tips for your sous-vided steak, with each tip illustrated through a practical example:

1. Cool Immediately: After cooking, if not eating right away, plunge the steak into an ice bath to quickly bring down the temperature. For example, transfer your ribeye from the Instant Pot to a pot with water and ice to cool within minutes.
2. Refrigerate Quickly: Store the steak in the refrigerator as soon as it reaches food safe temperatures to deter bacterial growth. Example: Pop the brisket into the fridge immediately after cooling.
3. Airtight Sealing: Seal your steak in a vacuum-sealed bag or remove as much air as possible from a zip-top bag. Example: Use a vacuum sealer on your steak before placing it in the fridge.
4. Labeling: Label the bag with the cooking date and the type of steak. Example: Attach a label saying “Ribeye Steak – Cooked on April 10th”.
5. Proper Placement: Keep the steak in the coolest part of the fridge, avoiding the door where temperatures fluctuate. Example: Store your steak on a middle shelf towards the back.
6. Avoiding Cross-Contamination: Make sure the steak doesn’t come into contact with raw meat. Example: Place your cooked sous vide brisket above raw meats in the refrigerator.
7. Temperature Check: Ensure your fridge is at a constant temperature below 40°F for food safety. Example: Use a fridge thermometer to check the internal temp regularly.
8. Use Quickly: Ideally, consume sous vide steak within 3-4 days for the best quality. Example: Plan your meal prep to include the sous vide steak within the next few days.
9. Freezing: You can freeze your steak for longer storage. Make sure it’s airtight. Example: After chilling, freeze your steak flat to save space and preserve shape.
10. Thawing Process: Thaw frozen steak in the fridge overnight to maintain a safe temperature. Example: Move your frozen brisket from the freezer to the fridge one day before your planned brisket cook.

Remember, careful storage is as important as the cook itself for enjoying the perfect steak every time.

FAQs

The optimal way to reheat a sous vide steak is to follow the sous vide process once more but at a lower temperature.

Simply place the steak in a preheated water bath set to a temperature below the initial cooking temperature, usually around 120°F to 130°F, to ensure that the steak remains at the perfect internal temp without overcooking.

For example, if you originally cooked a ribeye to a medium-rare temperature of 129°F, reheat it sous vide at 120°F to gently warm it through.

Once the steak has reached the desired warmth throughout its entire steak, usually after about 30 minutes to an hour depending on the steak thickness, remove it from the bag.

For that desirable external sear, quickly sear it on a skillet over medium-high heat using a tablespoon of butter or oil for just about one minute on each side. This retains the perfect steak’s tenderness while adding the much-loved caramelized exterior.

Can I sous vide steak without a vacuum sealer?

Yes, you can sous vide a steak without a vacuum sealer by using the water displacement method.

Simply place your seasoned steak, maybe with a dash of black pepper and herbs, into a zip-top plastic bag and slowly lower it into a container of water. The pressure of the water will force the air out of the bag.

Once the bag is submerged up to the seal, close it securely to ensure water cannot enter. For instance, if you’re preparing a juicy brisket, place it in the zip-top bag, immerse it in the water bath carefully, and seal the bag as it reaches the water line.

Be attentive in making sure the bag doesn’t open and that the steak remains fully submerged during the cooking process. Consider clipping the bag to the side of the pot or container to keep it in place.

How long can I store sous vide steak in the fridge?

Sous vide steak can generally be stored in the refrigerator for 3-4 days to maintain its quality and food safety.

After cooking and cooling the steak swiftly, place it in an airtight bag or container and position it in the coldest part of your refrigerator, away from any raw meat to avoid cross-contamination.

For illustration, if you’ve cooked a delectable ribeye on Monday and cooled it down with an ice bath, you should aim to consume it by Thursday for optimal freshness.

However, if you’ve sealed your steak with a vacuum sealer and rapidly chilled it after cooking, you might extend its fridge life up to a full 10 days.

For instance, a brisket cooked on a Sunday could be cooled, vacuum-sealed, and safely stored in the fridge till the following Wednesday of the next week, ensuring you maintain a food-safe environment.

Remember to adhere to proper storage tips and always check the internal temp of your meat before consuming it to ensure it is still at a safe temperature.

What is the best way to reheat sous vide steak?

When it comes to reheating a sous vide steak, the key is to retain its perfect texture and flavor achieved during the initial cooking. Here’s a straightforward and effective method:

1. Warm Water Bath: Place your sous vide steak, still sealed in its bag, in a pot with water that’s been heated to the same temperature you originally cooked it to—this ensures the steak doesn’t overcook.
2. Short Duration: Let the steak warm for about 5 minutes in the water bath for food safe reheating.
3. Searing: Once warmed through, quickly sear the steak on a skillet over medium-high heat. Just 1 minute on each side should give you that crispy exterior without overcooking the interior.

Here’s a simple example:

• Cook your ribeye steak sous vide at the exact temperature of 129°F for medium-rare doneness.
• When you’re ready to reheat, bring water to 129°F in a pot.
• Submerge the steak in its bag in the pot for 5 minutes.
• Remove the steak, pat dry, and sear it for 1 minute per side on a preheated skillet.

This method ensures your reheated steak maintains the ideal internal temp and the entire steak remains tender and juicy, just like when you first cooked it.