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Faux Sous Vide Hack Steak Recipe

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★★★★★

4.9 from 146 reviews

This Faux Sous Vide Hack Steak recipe allows home cooks to mimic the precision and tenderness of sous vide using a simple water bath technique combined with a perfect cast-iron skillet sear. Featuring rib-eye or strip steaks seasoned with salt, pepper, and optional herbs, the method involves temperature-controlled water immersion and a final butter-basted sear to achieve a juicy, medium-rare steak with a beautifully caramelized crust.

Ingredients

Scale

Steak Ingredients

  • 2 rib-eye or strip steaks (approximately 10 to 12 ounces each, 1½ inches thick)
  • 1½ teaspoons kosher salt
  • ½ teaspoon fresh ground black pepper
  • 2 sprigs fresh rosemary or thyme (optional)
  • 2 cloves garlic (lightly crushed, optional)
  • 2 tablespoons unsalted butter
  • 1 teaspoon olive oil

Instructions

  1. Prep the Steaks: Remove rib-eye steaks from the refrigerator and pat completely dry with paper towels to ensure a good sear.
  2. Season steaks: Evenly season both sides of each steak with kosher salt and freshly ground black pepper. Let the steaks sit at room temperature for 10 minutes to allow even seasoning and temperature equilibration.
  3. Prepare Water Bath: Fill a cooler halfway with hot tap water, then carefully add boiling water while monitoring with an instant-read thermometer until the water reaches 135°F, which is slightly above the target cooking temperature of 130-132°F for medium-rare.
  4. Bag Steaks: Place each seasoned steak into a separate heavy-duty zip-top freezer bag. Add one sprig of herb and one crushed garlic clove per bag if using.
  5. Submerge Steaks: Slowly lower each open bag into the water bath at an angle to force air out, then seal the bag just before water can enter. Ensure the bags are fully submerged by clipping them to the cooler side or weighing them down.
  6. Cook Steaks: Close the cooler lid and let the steaks cook in the water bath for 60 minutes, allowing them to gently come to temperature without overcooking.
  7. Dry Steaks: Remove the steaks from their bags and pat aggressively dry with paper towels on all surfaces to prepare for searing.
  8. Heat Skillet: Heat a cast-iron skillet over high heat until it is smoking hot, about 3 to 4 minutes.
  9. Sear Steaks: Add olive oil to the pan and swirl to coat. Lay steaks in the hot skillet and sear without moving for 1 to 2 minutes until a deep brown crust forms. Flip and sear the other side for another 1 to 2 minutes.
  10. Add Butter and Aromatics: In the last 30 seconds of searing, add the unsalted butter, crushed garlic cloves, and herb sprigs to the pan.
  11. Baste: Tilt the pan slightly and continuously baste the steaks with the melted butter using a spoon, enhancing flavor and richness.
  12. Rest and Serve: Transfer the steaks to a cutting board and let rest for 2 to 3 minutes to allow juices to redistribute. Optionally, slice against the grain or serve whole. Spoon the remaining butter-garlic mixture over the steaks and serve immediately with your favorite sides.

Notes

  • Maintaining the water temperature around 135°F is essential for perfectly cooked medium-rare steaks.
  • Patting the steaks dry before searing ensures a better crust development.
  • The herb and garlic additions during searing add subtle aromatic flavors but are optional.
  • Use a heavy-duty freezer bag to prevent leaks during water immersion.
  • Resting the steak after searing allows the juices to redistribute for optimal tenderness.

Keywords: steak, faux sous vide, rib-eye, strip steak, butter basting, cast iron skillet, water bath, medium rare, easy steak recipe

Find it online: https://servedbynora.com/faux-sous-vide-hack-steak-recipe/