Seared Sous Vide Steak on the Griddle: Restaurant-Quality at Home
Elevate your steak game with this sous vide technique followed by a sizzling sear on your griddle. The precise temperature control of sous vide guarantees a perfectly cooked interior, while the griddle delivers a satisfyingly crisp crust.
Summary:
Season and vacuum seal your steak.
Sous vide to your desired doneness.
Pat dry and sear on a hot griddle for a beautiful crust.
Rest, slice, and savor!
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Servings: 4
Calories: 500kcal
Equipment
Ingredients
- 4 thick-cut steak ribeye, New York strip, or filet mignon recommended
- Kosher salt
- Freshly cracked black pepper
- Optional: herbs like thyme or rosemary garlic cloves
- garlic cloves
Instructions
- Prep the steak: Generously season both sides of the steak with salt and pepper. You can also add fresh herbs and garlic cloves to the bag for extra flavor.
- Vacuum seal: Place the steak in a vacuum seal bag and remove as much air as possible using a vacuum sealer or the water displacement method.
- Sous vide: Preheat your sous vide cooker to your desired internal temperature. Refer to this handy guide for recommended times and temperatures:
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Doneness Internal Temperature Sous Vide Time
Rare 120°F (49°C) 1-2 hours
Medium-rare 130°F (54°C) 1-2 hours
Medium 140°F (60°C) 1-2 hours
Medium-well 150°F (66°C) 1-2 hours
Well done 160°F (71°C) 1-2 hours
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- Submerge the sealed bag in the preheated water bath and cook for the desired time.
- Sear the steak: While the steak finishes cooking, heat your griddle to high heat. Remove the steak from the bag and pat it dry with paper towels. Sear the steak on the griddle for 30-60 seconds per side, or until a nice crust forms.
- Rest and serve: Transfer the steak to a plate and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Notes
Use a thick-cut steak (at least 1 inch) for best results.
Don’t overcrowd the griddle when searing. Work in batches if necessary.
Baste the steak with melted butter or olive oil while searing for added richness.
Garnish with your favorite steakhouse sides like mashed potatoes, creamed spinach, and grilled asparagus.
With this recipe and a little practice, you’ll be cooking restaurant-quality steaks at home in no time!
Enjoy!
Nutrition
Calories: 500kcal
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Elevate your steak game with this sous vide technique followed by a sizzling sear on your griddle. The precise temperature control of sous vide guarantees a perfectly cooked interior, while the griddle delivers a satisfyingly crisp crust.
| Doneness | Internal Temperature | Sous Vide Time |
|---|---|---|
| Rare | 120°F (49°C) | 1-2 hours |
| Medium-rare | 130°F (54°C) | 1-2 hours |
| Medium | 140°F (60°C) | 1-2 hours |
| Medium-well | 150°F (66°C) | 1-2 hours |
| Well done | 160°F (71°C) | 1-2 hours |
Tips:
- Use a thick-cut steak (at least 1 inch) for best results.
- Don’t overcrowd the griddle when searing. Work in batches if necessary.
- Baste the steak with melted butter or olive oil while searing for added richness.
- For an extra smoky flavor, finish the steak under a broiler for a few seconds after searing.
- Garnish with your favorite steakhouse sides like mashed potatoes, creamed spinach, and grilled asparagus.
With this recipe and a little practice, you’ll be cooking restaurant-quality steaks at home in no time! Enjoy!