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A foolproof set-it-and-forget-it recipe for juicy steak with a evenly cooked center and nice dark crust for the ultimate in flavor and texture contrast! This Garlic Rosemary Sous-Vide Steak sounds impressive but it’s so simple with the right tools and techniques.
Do you sous-vide? If not, you should! The cooking method popular with professional chefs is now easier than ever to do yourself at home thanks to the #1 Vacuum Sealing Solution in the US, FoodSaver®! With this step-by-step sous-vide guide you’ll be vacuum sealing and sous-viding the most mouthwatering steak, chicken, fish and vegetables perfectly, every time.
Sous-Vide with the FoodSaver® V4440 2-in-1 Automatic Vacuum Sealing System
Many people think that a FoodSaver® is used solely for preserving perishable food, but there’s so much more it can do! Using a vacuum sealer is the best way to keep food as air tight as possible, whether it’s in the cabinet, fridge, or freezer. And it’s an especially important tool for sous-vide cooking.
Plus, specifically designed to withstand boiling temperatures, FoodSaver® Rolls and Bags are BPA-Free and safe to use. Their multi-layer construction and powerful heat-seal provide excellent durability to resist punctures and tearing while cooking. So you can rest assured that all the flavor and juices will stay in and all the water and oxygen will stay out. For the easiest, most consistent sous-vide cooking results possible!
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FoodSaver® and Family
FoodSaver® is a brand that has so much history for my family. Growing up, the only exposure to technology I had was from my Grandparents. They bought my parents their first tv, first VCR, first video recorder, bread maker and eventually their first FoodSaver®. Well, now my father is taking on the tradition and years ago gifted a FoodSaver® Vacuum Sealing System to me. I love my FoodSaver® (almost) as much as my father who is obsessed with vacuum sealing everything from fish and steaks to half full bags of potato chips.
So while planning an easy but impressive meal to celebrate my Dad, I knew that sous-vide steak was a must! Combining his love for slow cooking and vacuum sealing, this Garlic Rosemary Sous-Vide Tenderloin Steak is the perfect combination of classic and inventive. And I couldn’t wait to share with my father how his beloved FoodSaver® can be used for more than just food preservation!
Plus, sous-vide steak it was a no-brainer meal for Dad because we both really love low and slow cooking while entertaining, but steak isn’t something that can normally be handled in a hands-off relaxed fashion. With this sous-vide steak we get the gift of undistracted, unrushed quality time while the steaks slowly and precisely reach their optimal internal temperature.
What is Sous-Vide?
Sous-vide (which means “under vacuum” in French), refers to the process of vacuum sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique allows you to precisely control your cooking temperature to achieve perfect results, every time. The FoodSaver® Multipack Bags and FoodSaver® V4440 2-in-1 Automatic Vacuum Sealing System are ideal for sous-vide cooking as they remove all of the air around food to help lock in flavors and natural juices, whether you’re preparing meats, seafood or vegetables!
And although it may sound intimidating it’s actually very simple. Vacuum seal a protein with marinade, sauce, herbs, or spices and drop it in a large pot of water. There’s no contact with a heated metal surface. No contact with flames or steam or smoke. The water never comes to a boil and there’s no risk of burning, over cooking or wasted food! As well as a whole list of other benefits.
What are the Benefits of Sous-Vide Cooking?
The best part of sous-vide cooking with loved ones is the time you have to enjoy each other’s company while your delicious meal cooks! But vacuum sealed sous-viding also helps with meal prep, food storage and more!
Foolproof hands-off low and slow cooking
Sure, sous-vide may technically take more time to cook but it’s all inactive cooking time rather than stand-by-the-stove-and-don’t-look-away time. Seal the bag, set the temperature, walk away and enjoy your time elsewhere. Leave it a little too long? No big thing. As long as the water never rises above the temperature for the desired doneness it will never overcook! For example, tenderloin steak set to 130 degrees will never cook more than medium rare.
This is HUGE for me. I have great recipes and creativity in the kitchen, but admittedly my execution is sometimes lacking. I blame it on all the distractions! From homework to arguments to phone calls and emails and hide-and-seek sessions. That’s probably why my favorite cooking methods are low and slow. I’m all for anything that gives me a little more flexibility in my schedule. With traditional methods you are at the mercy of the steak. Once you start cooking it, it’s a straight, nonstop shot until the finish line. Sous-vide steaks, on the other hand, can be held for several hours before you finish them by searing and serving, which means that your steaks are ready when you are.
Note: Although some suggest cooking sous-vide steak for up to 24 hours the texture will change after too long, so it’s not recommended to leave something like a beautiful tenderloin or t-bone steak in for more than 3-4 hours max (depending on size and thickness).
Perfect For Entertaining
Sous-vide makes entertaining a breeze! Like my Fall Off the Bone Grilled Pork Ribs Garlic Rosemary Sous-Vide Tenderloin Steak can be fully cooked in advance of your dinner or party then quickly and impressively finished on on the stovetop or grill while your guests wait.
Makes Meal Prep Easy
The same reasons that make Sous-Vide cooking perfect for entertaining also makes it a quick weeknight dinner and meal prep superstar!
FoodSaver® Vacuum Seal Rolls and Bags are versatile enough to go straight from the freezer to a hot water bath, with no separate defrost required. Which means you can easily fill your fridge or freezer with delicious high quality quick meals!
Vacuum seal and freeze all your proteins when you return home from the grocery store and you’ll have a freezer full of ready-to-sous-vide meals on hand! Take it up a notch and pre-season your vacuum sealed proteins with herbs, marinades and spices. Then simply add an additional 30 minutes – 1 hour to your sous-vide to account for the defrosting time, depending on the thickness of what you’re defrosting of course.
Or, vacuum seal and cook your meals ahead of time! Cook up a big batch of sous-vide steak or fish or chicken then immediately cool and store for up to 1 week refrigerated or 1 year frozen. Once your meat comes to room temperature just give it a quick sear and you’re done.
Minimizes Waste and Saves Money
With a cooking process that makes it impossible to overcook, burn, scorch and waste you can guarantee that amazing piece of meat you bought will make it to your plate as intended. Looking to turn an economical cut of meat into something amazing? Sous-vide does that too! Because of the low and slow cooking method the juices to stay in and even the cheapest cuts of meat become tender and delicious.
How to Sous-Vide
Cooking sous-vide steak is essentially is a two-phase process. The first phase involves vacuum sealing and cooking it using your sous-vide device with a water bath set to the desired final temperature of the steak.
The second phase is searing the meat to develop color, flavor, and delicious texture and flavor contrast.
1. Add Seasonings
Seal up big flavor into your sous-vide meal by seasoning with a good amount of sea salt and whatever other dried seasonings you desire. Chile powder, black pepper, garlic powder, curry powder, etc.
2. Bag it and add more flavor
Once it’s good and seasoned place in food-grade FoodSaver® vacuum bag leaving at least 4 inches of space between it and the top of bag. Add more flavor with aromatics like hearty herbs, garlic or onions. You can add butter, preserves, chile sauce, mustard or more but only a dollop as you don’t want to risk interfering with the vacuum sealing process.
Make your own custom sized vacuum bag with the FoodSaver® Vacuum Sealing Roll. Simply cut the size you need, adding 4″ for sealing area. Then press the ‘seal’ button and holding it straight and level to the counter center the cut section between the guide lines. Insert, curl side down, into the FoodSaver® until the clamp motor stops and the red indicator light turns off.
3. Vacuum Seal it
Using two hands, slowly insert open end of bag, curl down, into the vacuum channel. Continue to hold bag until vacuum pump starts. The vacuum progress lights will illuminate and you can let go. When red indicator light turns off, remove the bag. Wait at least 20 seconds before sealing again.
Need to stop the vacuuming? Simply press the ‘seal’ button to stop vacuuming and begin sealing.
Either freeze or refrigerate to sous-vide later or continue cooking.
4. Set your temp and your time and start cooking
Fill a big pot with warm water, clip or stand your sous-vide machine up in it according to the device’s specifications, and set the desired time and temperature based on what you’re cooking.
Allow the water bath to come to temperature before adding your steak. Drop the bag into the water bath, making sure not to block the intake or output sections of your precision cooker. If properly sealed, the steak should sink. To further ensure the bag doesn’t block the sous vide cooker secure with a clip to the opposite side .
5. Dry, Sear and Serve (or Save!)
Once cooked to the desired temperature, take the vacuum bag out of the water.
At this point you have a few options. Serve as-is cool, fully cooked straight out the bag. Or, cool and refrigerate to use within a few days later or freeze to use within a few months to a year. Or, once your meal is fully cooked, remove from package and finish with a hot sear, a baste of glaze or a dip in sauce. Chicken, seafood and vegetables can all benefit from a quick finish, but for steaks searing is essential.
To get a nice dark crust on your steak remove from bag, dry thoroughly with paper towels and sear. Either on the grill or over high heat in a heavy bottomed or cast iron pan.
Garlic Rosemary Sous-Vide Steak Recipe
Ingredients
- 4 3/4" to 1" thick tenderloin steaks about 4-6 ounces each
- 1/4 teaspoon garlic powder
- 4 sprigs fresh rosemary
- 4 cloves garlic
- 2 tablespoons cooking oil
- 2 tablespoons butter
Instructions
- Fill a large pot with warm water, clip or stand your sous-vide machine up in it according to the device’s specifications, and set the desired time to 40 minutes and temperature to 130 degrees fahrenheit for medium rare, 135 for medium, 150 for medium well and 156 or above for well done.
- Season steaks liberally with salt, pepper and garlic powder. Place each steak in a FoodSaver® vacuum bag leaving at least 4 inches of space between the steak and the top of bag. Evenly distribute sliced garlic and rosemary sprigs between each steak and place on top between the steak and the vacuum bag.
- Using two hands, slowly insert open end of bag, curl down, into the vacuum channel. Continue to hold bag until vacuum pump starts. When the vacuum progress lights illuminate let go of vacuum bag. When red indicator light turns off, remove the bag. Wait at least 20 seconds before sealing again.
- Allow the water bath to come to temperature before adding your steak. Drop the bag into the water bath, making sure not to block the intake or output sections of your precision cooker. If properly sealed, the steak should sink. To further ensure the bag doesn’t block the sous vide cooker secure with a clip to the opposite side.
- Once the time is up, remove bag from water and let rest up to 10 minutes if desired. Remove steaks from the bag reserving any juices and place steak on a paper towel–lined plate. Pat it dry very carefully on both sides. Season again with salt and pepper.
- Heat the oil in a medium cast iron skillet over high heat. When the oil is shimmering, add the steak and sear until well-browned, about 30 seconds per side. Transfer steak to a cutting board and let rest for 5 minutes. Remove, top with a dollop of butter and serve.
- Alternately, make an easy garlic rosemary pan sauce with the juices left in the bag and the little bits left in the pan after searing. Reduce pan to medium, add 2 tablespoons butter, minced garlic and chopped thyme. Add juices from bag and simmer until reduced, or add a splash of beef or vegetable stock if there aren't enough juices leftover. Remove from pan, swirl in a dollop of butter and serve alongside sous-vide steak.
Notes
Nutrition
Anything that allows me to cook great food for the people I love and gives me downtime to enjoy their company while I do it is a KEEPER in my book! I hope you enjoy this Garlic Rosemary Sous-Vide Steak (and the people in your life!) as much as me and Dad do!
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Corina Blum
I’ve never tried cooking anything sous vide but this looks so good and perfectly cooked too! My mouth is watering!
ONE armed MAMA
Thanks Corina! You should think about trying out sous vide… it’s amazing!
Julie @ Running in a Skirt
This looks like a great way to make a steak! My husband would love it- looks like it really keeps it moist too! So delish.
Amanda
Great photos and a very informative post!
Loyola
Thanks for sharing such an informative post. Love the way the steak looks, juicy and tender.
Brian Jones
That looks superb, I have been considering getting a Sous Vide set up for a while… Maybe santa will hook me up later this year 😉