Multi Cooker

Sous Vide Steak

  • Main Dish



There are many ways to cook a steak. But we’ve zeroed in on the most foolproof cooking method to get steak right every single time! And using the sous vide method means it’s largely hands off.

  • Servings 2
  • Preparation
  • Cooking

Ingredients

  • Steak about 1 lbs
  • Salt and pepper
  • Rosemary 1-2 prigs
  • Sliced garlic
  • 1 tbsp butter

Directions

  • Season the steak with salt and pepper, rosemary and garlic and place in a ziplock bag or airtight seal bag
  • Place the airtight sealed bag in the inner pan and place room temperature water up to MAX line (approx 5.8 cups)
  • Choose the Sous Vide menu setting at 130℉ for 2 hours.
  • Once the cooking is complete, sear the steak with the Saute function (or on pan) with 1 tbsp butter

THE TWO HALLMARKS OF A GREAT STEAK

We love sitting down at a steakhouse. Because whether we’re ordering a petite filet mignon, or a massive porterhouse for two, we know the meat will hit our plates (and our taste buds) perfectly done and juicy on the inside – with a bit of browning on the outside. It sounds simple, but those two traits (juicy, yet browned) can sometimes seem at odds with each other. It’s way too easy to sacrifice one for the other. Our method for cooking steak is a nod to a technique that fine dining chefs use for keeping meat perfectly juicy on the inside. But it’s actually unfussy and super easy to replicate at home!

HOW TO GET STEAKHOUSE RESULTS AT HOME

To nail perfect steak doneness, we use the sous vide setting on the Tiger Multi Cooker. Just place the meat, rosemary, garlic and S&P in a vacuum sealed food storage bag (a heavy-duty airtight Ziploc freezer bag works too), and fill the inner pot with water. The multicooker will circulate heated water around the steak, infusing flavor and keeping the meat juicy on the inside. To get browning on the exterior, we go a step further – and quickly sear the cooked meat in a pan on the stove top, or by using the saute setting on the multi cooker until both sides take on a rich caramel brown color.

GREAT SIDE DISHES TO SERVE WITH STEAK

Sauteed Curried Potatoes

Sous Vide Broccoli

Slow Cooker Scalloped Potatoes

Rosemary Carrots

Cheesy Spaghetti Squash

RECIPE TIPS AND VARIATIONS

  • Keep the water at a constant temperature. No worries! Your multicooker will automatically keep the water circulating at a consistent 130 F° for you. But manually rising the temperature in hopes of speeding up the cooking time might leave you with a steak that’s overdone.
  • Experiment with different herbs. Rosemary is our favorite. But sage or tarragon would be delicious instead.
  • Skip the last minute sear. While we’re massive fans of the browning that happens when searing a steak, you can go straight from the multi-cooker to the plate if you prefer the softer outer texture of simple sous vide steak.
  • Try a different protein instead. Using the sous vide setting works with other proteins. In fact, our sous vide chicken breast recipe is solid proof of that!

Products used in this recipe

Electric Multi-Cooker COL-A40U

The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]

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Multi Cooker

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