Repeat the torching process with each flip. I suggest using either an Iwatani trigger head on a butane canister the inexpensive option or a Searzall attachment rigged to a Bernzomatic trigger-start torch head on a propane cylinder. You can read our review of the best torches right here. Using tongs, pick up the steak and rotate it so that the edge is in direct contact with the skillet. Continue to cook, rotating the steak along this edge, until all of the edges are browned, about another 45 seconds total.
Transfer the steak to a wire rack set in a rimmed baking sheet. Though there's no real need to rest a sous vide steak, you may want some time to get your table set, your wine poured, and your sauces and guests ready. There's a trick to re-crisping the steak and making sure it's nice and hot when you serve it: When ready to serve, reheat any fat and juices left in the pan until they're sizzling, then pour them over the steak.
Make sure to serve the steaks immediately after crisping, with coarse sea salt, such as Maldon, on the side. The grill can add a nice smoky char to the surface of a steak. For an easy cookout, cook your steaks sous vide, then transfer the water and the steaks to a beer cooler and seal it shut to take with you to the grill.
When ready to cook, crack open the cooler, un-bag the steaks, and grill them to give them surface texture and flavor. Super-high heat is essential here. Your goal is to sear hard and fast, so that the exterior of the steak gets color, without overcooking that perfectly finished interior. To do this, light one chimney full of charcoal.
When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set the cooking grate in place, cover the grill , and allow it to preheat for five minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates five to six times.
Place steak directly over the hot side of the grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about one and a half minutes total.
If the fire threatens to flare up as the steak drips fat into it, suffocate the fire by closing the grill lid until the flames die out. Alternatively, transfer the steak to the cooler side of the grill, using a set of long tongs, and let it cook there until the flames subside. Do not allow the steak to become engulfed in flames. Transfer the cooked steak to a cutting board or serving platter and serve immediately. Q: What are the downsides to cooking steak sous vide versus using a more traditional method?
Just kidding. Sous vide—style precision cooking is a technique, another tool in your arsenal, and, as with all techniques, there's a trade-off. Here are a few of the most immediate:. Remember this: Sous vide is not a silver bullet, or a panacea meant to solve all of your cooking problems or to replace more traditional methods. It's a tool meant to expand your options.
Q: Can a sous vide steak get a good crust? Sure can! I mean, just look at this baby here:. That was cooked using a combination of a ripping-hot cast iron skillet and a propane torch. It's true that the crust will not be as thick as on a traditionally cooked steak.
Whether or not this is a bug or a feature is up to you to decide. Q: When should I season my steak? Seasoning a steak prior to vacuum-sealing it, then letting it rest in the bag, can result in meat with a firm texture, similar to that of a mildly cured ham. Some folks find this texture off-putting, though I personally don't mind it.
To avoid this texture, it's best to season and bag a steak immediately before cooking, or after cooking sous vide and before searing. In either case, only the exterior of the steak will be seasoned, so it's always a good idea to serve your steak with coarse sea salt, such as Maldon, for sprinkling at the table as your guests slice. Q: What happens if I leave a steak cooking sous vide for longer than the maximum time recommendations?
Is it dangerous? You will, however, eventually notice a difference in texture. For best results, I don't recommend cooking any longer than the maximum recommended time for each cut and temperature range. See the section on timing above for more details. Q: Should I put olive oil or butter in the bag? I've seen recipes that recommend adding fat to the bag, though none that offer plausible reasons for doing so. I decided to test whether or not it adds anything to the process by cooking three steaks side by side: one with nothing added to the bag, one with olive oil, and one with butter.
I also repeated the test with some thyme sprigs and garlic added to each bag. Intuitively, you may think that adding a flavorful fat, like butter or olive oil, will in turn help create a more flavorful steak. In fact, it turns out that this achieves the opposite goal: It dilutes flavor. Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later. Similarly, flavors extracted from aromatics end up diluted.
For best results, place your seasoned steak in a bag with no added fats. Q: Can I add aromatics, like herbs or alliums, to the sous vide bag? Yes, you can. I like to add thyme or rosemary sprigs, along with sliced shallots or garlic cloves, to the bags with my steaks during cooking. Adding the same aromatics to the pan as you sear the steaks will bolster that flavor. Q: Can I add a spice rub to my steak?
Yes, you can, but spice rubs behave quite differently under sous vide conditions compared with standard cooking conditions.
Normally, aromatic compounds will dissipate into the air in the kitchen or over your grill as a spice-rubbed steak cooks. At the same time, moisture dissipates, which means what's left of your spices sticks firmly to your meat. With sous vide cooking, there's no way for that flavor to escape the bag. Meanwhile, spices rubbed on the surface of the meat have a tendency to get rinsed off by any juices that are being expressed.
The short answer is that it's very tough to predict exactly how spices are going to react in a sous vide bag. I've found that if I want spice flavor, it's better to rub the spices into the meat after the sous vide cooking phase and before the final searing phase.
Q: Should I pre-sear my steak? After repeated testing and blind taste tests, I've found that pre-searing a steak—that is, browning the steak before it goes into the sous vide bag, then browning it a second time just before serving—serves at most a very minimal role in improving flavor or texture.
In most cases, the difference is imperceptible. There's no harm in pre-searing a steak, but I prefer the ease and convenience of simply placing the steak in the bag raw before cooking, leaving the searing for a single step at the end. What about deep-frying the steak instead of searing after cooking sous vide?
Deep-frying a steak cooked sous vide can be a lot of fun, and it's true that you'll get a very quick, evenly browned crust on your meat, but there are a few downsides. First, the obvious: It requires you to have a large vessel filled with hot oil for the frying. If you're anything like me, you like to keep deep-frying to a minimum at home for that reason. Oil in a skillet or a steak on a grill, on the other hand, can achieve temperatures a couple hundred degrees higher than this, allowing your steak to char rather than simply brown.
For me, this charring and the intense flavor it brings are among the hallmarks of a great steak experience. Q: Can I use a torch alone to finish a steak? The desired internal temperature for a rare steak should be degrees. For a 1-inch thick steak, this will take about 5 minutes of cooking on each side. Then let it rest for at least 5 minutes before cutting or serving. Which steaks are best cooked rare? Season with salt and pepper, add grapeseed oil to a really hot pan and then sear.
Medium-rare is the most-requested doneness at Capa where Massip's personal favorite is the ounce bone-in filet. For medium-rare, aim for an internal temperature of around degrees. For a 1-inch thick steak, this should take about 7 minutes of cooking on each side. Let the meat rest for up to 10 minutes before serving. Massip says stick with leaner cuts if you like your steak cooked medium-rare and recommends a hanger or strip steak.
The internal temperature for a medium steak should be around degrees. This takes about 10 minutes of cooking on each side for a 1-inch thick steak. As with a medium-rare steak, let it rest for about 10 minutes before serving. Massip said a rib-eye is a good option if you like your meat medium since it has a higher fat content and the heat will bring out more flavor from the fat. Plus, it won't be too dry. The internal temperature for a medium-well steak should be around degrees.
During this time, its temperature continues to rise slightly because the heat keeps it cooking. When all is said and done, your medium-rare steak should be at degrees, which is considered safe to eat. When it comes to knowing how to cook steak or grill a steak medium-rare, there are a few tried and true techniques to choose from. One of the oldest and least complicated methods when it comes to understanding how to grill a steak to medium-rare is the standby timing method.
Usually, minutes per side on a hot grill or pan will ensure your steaks are medium-rare and juicy. The problem with this technique is that not all grills, pans, oven, or steaks, for that matter, are uniform, so steak cooking times can vary significantly. Thinner steaks will need less time, thicker steaks more, to reach the perfect, drool-worthy temperature of a medium-rare steak. What the timing method lacks in precision, the modern meat thermometer makes up for with technological accuracy.
Simply insert the thermometer probe into the center of the meat, make sure it is in the medium-rare temperature threshold of degrees Fahrenheit, and voila! Your delicious and perfectly cooked steak is ready to be served!
But, there are some drawbacks to determining doneness with a thermometer, no matter how advanced. For starters, inserting a probe thermometer requires you to pierce the meat, creating an escape path for vital juices. Additionally, depending on your cooking method, inserting a thermometer may be inconvenient in tighter spaces, or require you to place the cooking instrument in the direct path of fire or high heat, which can be a hazardous risk.
Modern thermometers have infra-red technology that measures surface temperature, eliminating both of these issues.
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