Adapted from The Food Lab’s Complete Guide to Sous Vide Steak by J. Kenji Lopez-Alt
Kenji Lopez-Alt is a chef, cookbook author, restaurateur, and the Managing Culinary Director of Serious Eats. We love his recipe for sous vide steak so much, we adapted for your Suvie. The beauty of this recipe is in its simplicity. All you really need to make this mouthwatering meal is a steak, some salt and pepper to season, and oil to sear it with. Even the herbs and alliums are optional. Vacuum sealing the steak with thyme, garlic, and shallots will impart additional flavor, but you will still have an amazing meal without them. We think the steak can stand on its own, but if you want to add some vegetables or a starch we have included some ideas and their cooking times (see note below). Use this recipe as a template for a multitude of delicious steak-based meals.
Don’t forget to check out Kenji’s fantastic book The Food Lab: Better Home Cooking Through Science. It’s one of our go-to cookbooks here at Suvie.
Kenji Lopez-Alt's Sous Vide Steak
- 1 lb steak, rib-eye, strip, or porterhouse
- 4 sprigs fresh thyme
- 2 garlic cloves
- 2 shallots, thinly sliced
- 1 tbsp vegetable oil
- 2 tbsp unsalted butter
- Starch (optional)
- Vegetables optional)
Pat steaks dry and season generously with salt and pepper. Vacuum seal steaks with thyme, garlic, and shallots, if using.
Place vacuum-sealed steaks in a Suvie pan, cover with water, and insert into the top left hand zone of your Suvie. Insert any vegetables or starches into your Suvie, if using.
My Cook > Multi-Cook Settings
Protein: 130°F for 1 hour
Note: We’ve made the starch and vegetables optional in this recipe, but if you want to add them here are some suggested ingredients and cooking times:
Starch: Couscous: 9 minutes, Orzo: 8 minutes, White Rice: 14 minutes, Bulgur Wheat: 8 minutes, Farro: 25 minutes, New Potatoes: 50 minutes
Vegetable: Broccoli: 8 minutes, Asparagus: 8 minutes, Baby Bok Choy: 6 minutes, Sugar Snap Peas: 6 minutes
After the steak has finished cooking, remove from vacuum bags and pat dry. Heat vegetable oil in a cast iron or heavy-bottomed skillet until the oil begins to smoke, about 5 minutes. Place steaks in the skillet and sear for 30 seconds. Flip steaks over and sear for 30 seconds on the other side. Repeat flipping steak until both sides develop a nice sear, about 1-2 minutes total. Add butter to the skillet during the final 30 seconds of searing. Use a spoon to baste the steaks with the melted butter.
Transfer steaks to a cutting board, slice against the grain, and serve.
Nutritional Information per serving (2 servings per recipe): Calories 664, Total Fat 45g, Total Carbohydrates 0g, Total Sodium 128mg, Total Protein 60g.