Paleo Sous Vide Steak Recipe
You don’t need fancy equipment to cook like the pros. This Paleo sous vide steak recipe will give you five-star results every time.
What is Sous Vide?
Sounds fancy, right? And expensive. It really doesn’t have to be. Sous vide is French for under vacuum.
That’s because sous vide meals are prepared by vacuum sealing meat or vegetables in an airtight pouch and submerging the pouches in a water bath.
The water allows the food to cook evenly, and the low temperature used to cook the food ensures that your food will not burn.
I’m sure you’ve eaten steak that is burnt on the outside, but bloody on the inside. Or the overcooked, stringy, and dry mistake. Such a waste of meat.
You don’t have to settle for less-than-perfect fillets. This is your opportunity to shoot for the stars.
How To Do Sous Vide on a Budget
While some folks relish in running out and buying new kitchen tools and gadgets, I realize that others either need or want to be more frugal.
The good news is, if you don’t want to invest in a sous vide machine and vacuum sealer, you don’t have to.
You’ll need a large pot to use as a water bath. Easy enough. For the “vacuum sealed bags” you can use ziplocs.
To get all of the air out of the bags, put your steaks into individual ziplocs and slide them most of the way closed. Place a bag into the water with the open side up, and let the water take the air out of the bag. Seal tightly.
You’ll also need a thermometer to check the temperature. It’s easiest to find a way to secure the thermometer so that it stays in the water. Use a skewer to suspend the thermometer into the water, or, failing that, a binder clip can work.
Regardless of whether or not you have the “fancy” equipment, make sure you cook the steak as recommended, for the entire time. Extra cooking time is required because the water bath temperature is so low.
What Else Can You Sous Vide?
Don’t limit yourself to steak. You can sous vide lots of cool dishes. Pork is a great option, but chicken doesn’t taste so hot with this method.
It’s also extra important that chicken is cooked all the way through, so there are just better ways to get it done.
Most vegetables, however, are great candidates for sous vide. You can try carrots, beets, asparagus, green beans, Brussels sprouts, broccoli, cauliflower…and the list goes on.
Don’t forget to put seasonings in with your veggies for flavor!
This is a great recipe to test out the water bath method.
- 2 fillet steaks (approx. 4.2oz / 120g each)
- 2 Tablespoons (30 ml) of olive oil
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1 Tablespoon (15 ml) of olive oil, additional to fry
- salt and freshly ground black pepper
- water bath, sous-video bags, and vacuum sealer
- Fill a water bath with water and preheat to 130°F (54°C). It usually buzzes or notifies you when it’s preheated.
- Place each fillet steak into individual sous-vide bags and add a tablespoon of olive oil, a sprig of rosemary, and a sprig of thyme into each bag. Use a vacuum sealer to seal both bags under full pressure.
- Place the bags into the preheated water bath, ensuring they are fully submerged under the water. Leave in the water bath for 35 minutes.
- Remove the bags from the water bath and allow to rest for 10 minutes before opening. Discard the bags and the herbs.
- To finish, heat the olive oil in a pan and once very hot, sear the outsides of both steaks for 20-30 seconds on each side to get some good color and caramelization.
- Season with salt and freshly ground black pepper and serve immediately with your favorite side.
All nutritional data are estimated and based on per serving amounts.
- Calories: 512
- Sugar: 0 g
- Fat: 47 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 21 g