How To Sous Vide Tenderloin Steak: The Foolproof Guide To Juicy, Tender Perfection!
What To Know
- It involves cooking food in a vacuum-sealed bag submerged in a temperature-controlled water bath.
- For a crispy exterior, pat the steak dry with paper towels and sear it quickly in a hot skillet with a little oil or butter.
- Whether you’re a seasoned chef or a home cook looking to impress, this guide will empower you to create a tender, juicy, and unforgettable steak.
Sous vide is a culinary technique that has gained immense popularity in recent years. It involves cooking food in a vacuum-sealed bag submerged in a temperature-controlled water bath. This method ensures precise and consistent cooking, resulting in tender, juicy, and flavorful dishes. Tenderloin steak, known for its exceptional tenderness and rich flavor, is an ideal candidate for sous vide cooking.
Benefits of Sous Vide Tenderloin Steak
- Precision Cooking: Sous vide allows you to control the cooking temperature precisely, ensuring that your steak reaches the desired doneness every time.
- Tenderness and Juiciness: The low and slow cooking process breaks down the tough connective tissue, resulting in an incredibly tender and juicy steak.
- Enhanced Flavor: The vacuum-sealing process traps the steak’s natural juices and flavors, creating an explosion of taste in every bite.
Equipment You’ll Need
- Sous vide machine
- Vacuum sealer
- Vacuum-sealable bags
- Thermometer (optional)
Ingredients
- 1 pound beef tenderloin steak, trimmed of fat
- Salt and pepper to taste
- Optional: your favorite seasonings (e.g., garlic powder, thyme, rosemary)
Step-by-Step Instructions
1. Prepare the Steak: Season the steak liberally with salt and pepper, and any additional seasonings you desire.
2. Vacuum Seal the Steak: Place the steak in a vacuum-sealable bag and vacuum seal it, removing as much air as possible.
3. Set the Sous Vide Temperature: Set the sous vide machine to the desired cooking temperature. For medium-rare, aim for 131-134°F (55-56°C).
4. Submerge the Steak: Immerse the vacuum-sealed steak in the water bath and ensure it is fully submerged.
5. Cook the Steak: Cook the steak for the recommended time, which will vary depending on the thickness of your steak. Refer to the table below for cooking times:
| Steak Thickness | Cooking Time |
| — | — |
| 1 inch | 1 hour |
| 1.5 inches | 1 hour 30 minutes |
| 2 inches | 2 hours |
6. Check for Doneness: After the recommended cooking time, remove the steak from the water bath and check for doneness using a thermometer (optional). The internal temperature should match your desired doneness.
7. Sear the Steak (Optional): For a crispy exterior, pat the steak dry with paper towels and sear it quickly in a hot skillet with a little oil or butter.
Tips for Sous Vide Tenderloin Steak
- Use high-quality beef tenderloin steak for the best results.
- Season the steak generously to enhance the flavor.
- Don’t overcook the steak. It’s better to undercook slightly and sear it further if needed.
- If you don’t have a vacuum sealer, you can use the water displacement method to remove air from the bag.
- Experiment with different seasonings and herbs to create your own unique flavor profiles.
Alternate Cooking Methods
If you don’t have a sous vide machine, you can also cook tenderloin steak using other methods:
- Pan-Searing: Season the steak and sear it in a hot skillet with oil or butter. Finish cooking in the oven.
- Grilling: Preheat your grill and grill the steak to your desired doneness.
- Roasting: Preheat your oven and roast the steak in a roasting pan.
How to Serve Sous Vide Tenderloin Steak
Sous vide tenderloin steak can be served with a variety of sides, such as:
- Mashed potatoes
- Roasted vegetables
- Asparagus
- Red wine sauce
The Final Word: Elevate Your Steak Game
Sous vide tenderloin steak is a culinary masterpiece that combines precision cooking with exceptional flavor. Whether you’re a seasoned chef or a home cook looking to impress, this guide will empower you to create a tender, juicy, and unforgettable steak. Experiment with different seasonings and cooking times to find the perfect combination that suits your taste.
Information You Need to Know
Q: What is the best temperature to cook tenderloin steak sous vide?
A: For medium-rare, aim for 131-134°F (55-56°C).
Q: How long should I cook tenderloin steak sous vide?
A: Refer to the table in the Step-by-Step Instructions section for recommended cooking times based on steak thickness.
Q: Can I sous vide tenderloin steak from frozen?
A: Yes, but increase the cooking time by 30-60 minutes.
Q: Can I use a regular freezer bag instead of a vacuum-sealable bag?
A: Yes, but you’ll need to use the water displacement method to remove air from the bag.
Q: How do I sear a sous vide steak?
A: Pat the steak dry and sear it in a hot skillet with oil or butter for a crispy exterior.