Cooking the perfect steak can be an art form, and while cooking sous vide style has increasingly gained popularity, there’s still much to learn. Pre-cooking a steak before a final sear is a definite game-changer – and helps you achieve that much-desired perfection.When it comes to cooking steak, there are many methods available. However, sous vide stands apart from the others in terms of how precise the cooking can be. You’re able to cook one that’s evenly cooked all the way through, with a little bit of seasoning and searing on the outside. When pre-cooking a steak sous vide style, you get an added benefit. The meat is cooked throughout, which makes searing easier.
This method of pre-cooking steak sous vide style packs the flavor and maintains the tenderness of the meat. When pre-cooked, the steak remains in the vacuum-sealed bag, which locks in all its natural juices and flavors. This ensures that the steak is fully cooked before you even get to the searing stage, allowing you to achieve the perfect sear without overcooking the inside of the meat. Some steaks like sirloin or flank steak come out particularly moist and flavorful when cooked sous vide style. Pre-cooking makes all the difference, so keep reading to find out more about this method and how you can make it work for you.
What is Pre-Cooking Steak Sous Vide?
One of the most important things to keep in mind when pre-cooking your steak sous vide is to ensure that it’s fully cooked before you sear it. This will prevent the inside of the steak from overcooking when you sear the outside. So, how do you know when your steak is fully cooked? It depends on the thickness of the steak and the temperature of the water bath.When pre-cooking steak sous vide, it’s important to choose the right temperature and time for your desired level of doneness. For example, if you want your steak to be medium-rare, you’ll want to pre-cook it at a temperature between 129°F – 133°F for 45 minutes. If you prefer your steak to be medium or well-done, you can pre-cook it for a longer time at a higher temperature. It’s important to refer to a sous vide cooking chart to ensure that you cook your steak to the desired internal temperature.
One technique that can elevate the flavor profile of your steak is pre-cooking with aromatics. For this technique, you’ll add herbs, spices, and other flavorings to the vacuum-sealed bag before pre-cooking your steak. This will infuse your steak with extra flavor and aroma. Some popular aromatics to use for this technique include garlic, rosemary, thyme, and black peppercorns. You can experiment and customize the aromatics to your liking, depending on the flavor you’re looking for. Once you add the aromatics to the bag, vacuum-seal it and pre-cook the steak as usual. You’ll be amazed at the extra depth of flavor this simple technique can add.
Benefits of Pre-Cooking Steak Sous Vide
One technique for pre-cooking steak sous vide is to add aromatics to the vacuum-sealed bag before cooking. Aromatics such as garlic, thyme, rosemary, and butter can be added to the bag with the steak, infusing the meat with flavor as it cooks in the water bath. This method works particularly well with thicker cuts of steak, which can benefit from the added flavor. Additionally, the aromatics can be used as a base for a pan sauce to add even more depth of flavor to the finished dish. Whether you prefer a classic garlic and herb flavor or something more complex, pre-cooking with aromatics is a technique worth exploring.
Another technique for pre-cooking steak sous vide is to use a marinade. Marinating a steak before cooking can help to tenderize the meat and add flavor. When you’re pre-cooking sous vide style, you can add the marinade to the vacuum-sealed bag along with the steak and allow it to marinate as it cooks. This will help to infuse the steak with flavor while also getting it tender and juicy. However, it’s important to note that you should avoid using acidic marinades, such as those containing vinegar or citrus, as they can break down the meat and affect the texture. Opt for a marinade that is primarily made up of oil, herbs, and spices for the best results. With this technique, you can create a flavorful and tender steak that is sure to impress.
Techniques for Pre-Cooking Steak Sous Vide
One technique for pre-cooking steak sous vide is to add aromatics to the vacuum-sealed bag. Aromatics like garlic, herbs, and spices can infuse the steak with flavor during the pre-cooking process. This technique is especially useful if you’re looking to add a little bit of extra flavor to your steak without overpowering the natural taste of the meat. Simply add the aromatics to the vacuum-sealed bag along with the steak and let it pre-cook. The longer you let the steak pre-cook, the more flavor it will absorb from the aromatics.Continuing from the previous paragraph, aromatics can do wonders to the taste and fragrance of your steak. There is no standard rule for the amount of aromatics required as it all depends on the strength and flavors you desire in your steak. Some of the commonly used aromatics for pre-cooking steak sous vide are garlic, rosemary, thyme, and bay leaves. You can use a mix of these aromatics or experiment with your own, depending on your taste preference. Once you have added your aromatics to the vacuum-sealed bag, seal it properly and pre-cook it sous vide style for the desired time and temperature. This technique will take the fragrance of your steak to another level, and people will be asking for your recipe in no time.
Another technique for pre-cooking steak sous vide is to use marinades. Marinades are a great way to add flavor and tenderize the meat. You can use a variety of ingredients for your marinade, such as soy sauce, balsamic vinegar, Worcestershire sauce, and honey. To pre-cook your steak with a marinade sous vide style, simply place the steak and the marinade in a vacuum-sealed bag and let it rest for at least 30 minutes. Then, place the bag in the water bath and let it pre-cook for the desired time and temperature. The result will be a flavorful and tender steak that will impress your taste buds.
It’s important to note that when pre-cooking steak sous vide with marinades, it’s best to use a marinade that complements the natural flavors of the meat. Avoid using marinades that are too overpowering or that contain too much acid, as these can break down the proteins in the meat and result in an unpleasant texture. Also, make sure to pat the steak dry before you sear it to get a good crust on the outside. Using marinades is a great way to experiment with different flavor profiles and take your sous vide cooking to the next level.
Conclusion
When using marinades to pre-cook steak sous vide, it’s also important to ensure that the marinade is evenly distributed throughout the meat. You can achieve this by lightly massaging the meat before sealing it in the vacuum-sealed bag to help the flavors penetrate the meat. Another tip is to use a high-quality vacuum-sealer to ensure that the marinade stays in the bag and doesn’t contaminate the water.
One added benefit of using marinades to pre-cook steak sous vide is that you can use the leftover marinade to make a sauce. Simply strain the marinade into a saucepan and reduce it until it thickens. The result will be a delicious and flavorful sauce that will complement your steak perfectly. With the right marinade, you can take your steak to the next level and impress your dinner guests with your culinary skills.
If you prefer a more hands-off approach to pre-cooking steak sous vide, you can try the low and slow method. This technique involves pre-cooking the steak at a low temperature (around 130 °F) for a longer period of time (up to 2 hours). During this time, the enzymes in the meat break down the collagen, resulting in a tender and juicy steak. The low and slow method is especially useful for tougher cuts of meat, such as flank or skirt steak.
To pre-cook steak sous vide using the low and slow method, simply place the steak in a vacuum-sealed bag and submerge it in a water bath set to the desired temperature. Let it pre-cook for up to 2 hours, making sure to monitor the temperature regularly. Once the pre-cooking is complete, remove the bag from the water bath and let it rest for 5 to 10 minutes before searing on a hot skillet or grill.
Hello there! My name is Tristram Ortega and I am a professional chef with a passion for cooking. I work at a top-rated restaurant where I create delicious dishes every day, and I’m excited to share my tips and techniques with you. Through this blog, I share my favorite recipes, cooking hacks, and insights into the world of professional cooking. So let’s get cooking together!
