World's easiest steak dinner
Posted on #recipes #Sous videMy wife and I alternate planning and cooking meals for most days of the week. Friday is almost always steak night because (A) it's good and (B) it eliminates the "what should we cook?" decision fatigue.
The first few times were a stressful balancing act to not overcook grilling steaks amongst all the fun, demands, and responsibilities that come with raising tiny humans. Thanks to sous vide cooking, we've got this more or less down to a mostly hand-off science that feels more like celebrating the end of the week after the kids are in bed.
Ingredients
- Steak(s) 1- to 2-inch, optionally frozen steaks. Season with your favorite seasoning, we usually just use Salt, Pepper, Garlic
- Potatoes Plus anything you like to mix in like cheese, green onions, sour cream, bacon, etc.
Game plan for a 7:30 PM dinner
| Time | Task | Details |
|---|---|---|
| 4:15 | Preheat Sous Vide | Set to preferred temp (e.g., 130°F/ 54°C). |
| 4:30 | Drop the Steaks | Submerge steaks. |
| 6:15 | Oven On | Preheat the oven for potatoes 400°F/200°C. |
| 6:30 | Potatoes In | Place scrubbed & pricked potatoes on the rack. |
| 7:15 | Steaks Out | Remove from sous vide bath; pat very dry with paper towels. |
| 7:25 | The Sear | Sear in a hot pan (1-2 minutes per side). |
| 7:30 | Dinner Time | Pull potatoes and serve. |
Additional Notes
Sous Vide Doneness Chart
| Doneness | Temperature | Description |
|---|---|---|
| Rare ⚠️ | 49°C - 51°C (120°F - 124°F) | Bright red, cool-to-warm center. |
| Medium-Rare 🟢 | 54°C - 55°C (130°F - 131°F) | Pink-to-red center. |
| Medium ⚠️ | 57°C - 60°C (135°F - 140°F) | Warm pink throughout; slightly firmer. |
| Medium-Well 💀 | 63°C - 65°C (145°F - 150°F) | Slightly pink in the very center. |
| Well Done 💀💀 | 71°C+ (160°F+) | Little to no pink; firm texture. |