While you can cook a variety of food sous vide, it is truly a great tool for both steak and grilling enthusiasts. Most grill-masters want to boast perfectly done meat. While that sounds nice, it’s easier said than done.
With the Hamilton Beach Professional Sous Vide and 6 QT Slow Cooker you can cook food evenly and to your preferred doneness with the help of a temperature-controlled water bath. After your food is fully cooked, transfer it to the grill or a skillet for a quick sear. You won’t have to worry about under or overcooking the star of the meal ever again.
Because people are extremely particular about the internal temperature of their steak, it’s a great protein to sous vide. Do you prefer your steak rare? Medium-rare? Well-done? Using the Hamilton Beach Professional Sous Vide and 6 QT Slow Cooker you can set the preferred internal temperature and step away. There’s no need to attend the grill or to put all of your trust in the meat thermometer – let sous vide work it’s magic.
For sous vide steak with chimichurri sauce, season 4 boneless steaks (we used New York strip but use your favorite cut) with vegetable oil and coarse black pepper. Vacuum seal the steak, place each bag upright in the cooking rack then submerge them in the heated water bath.
Once the steaks are cooked to your preferred doneness, remove them from the bags and pat dry before searing. Whether you put these steaks on the grill or sear them off on the stove-top, they’ll only need about 30-45 seconds on each side. Taking the time to sear the meat after it’s cooked will caramelize and beautifully brown the outside, leaving you with a familiar crust and color. While the steaks look familiar on the outside, it’s the tender inside that will color you and your guests impressed.
Top these edge-to-edge medium-rare steaks with a vibrant, zesty homemade chimichurri sauce to complete the dish. Say goodbye to leathery meat and welcome sous vide into your kitchen.
- 4 (1 to 1 ½-inch thick) boneless steaks, such as tenderloin, strip, rib-eye or porterhouse
- Salt and coarse black pepper
- Vegetable oil
- CHIMICHURRI SAUCE
- ½ small onion, quartered
- 3 cloves garlic
- 2 tablespoons fresh oregano leaves
- ¾ cup olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon salt
- ¼ teaspoon coarse black pepper
- ¼ teaspoon dried crushed red pepper
- 1 cup lightly packed flat-leaf (Italian) parsley
- Select sous vide mode and set temperature to 132°F for medium-rare and time for 1 to 2 ½ hours. Adjust temperature if desired doneness is more rare or well-done.
- Pat the steaks dry with paper towels and season with salt and black pepper.
- Place each steak in a sous vide-safe bag. Vacuum tightly and seal.
- When water reaches set temperature, add the steak to the water bath and press start.
- Meanwhile make the chimichurri sauce. Using a food chopper or small food processor, chop onion, garlic and oregano until finely chopped. Add olive oil, vinegar, lemon juice, salt and peppers and process until blended. Add parsley and pulse until finely minced but not pureed. Set aside.
- When cooking time has ended, remove bags from water bath and open. Pat steaks dry with paper towels.
- In a large skillet over high, heat oil. Sear steaks on each side until well-browned, 30 to 45 seconds each side.
- Serve steaks with chimichurri sauce.
- Test Kitchen Tip: For the most evenly-browned steaks, sear them before and after cooking sous vide. Searing the steaks twice may add a few minutes to your preparation time, but will yield a beautifully browned exterior. If you are short on time and only wish to sear once, sear after sous vide for best results.