The Perfect Sous Vide Steak: Tender, Juicy, and Flavorful

If you’ve ever struggled to get that restaurant-quality steak at home, sous vide cooking is the game-changer you need. This precise and gentle cooking method ensures your steak is perfectly cooked from edge to edge, delivering incredible tenderness and juiciness. And to make the process seamless, Wevac vacuum bags provide the perfect airtight seal to lock in all the flavors and juices. Let’s dive into this foolproof sous vide steak recipe!

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Why Sous Vide?

Sous vide, meaning “under vacuum” in French, involves cooking food in a precisely controlled water bath at a consistent temperature. This eliminates the guesswork of traditional cooking methods, ensuring evenly cooked results every time. With Wevac vacuum bags, you can safely seal your steak, preventing leaks and preserving all the natural flavors.

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What You’ll Need:

- 1 ribeye or filet mignon steak (about 1.5 inches thick)

- Salt and freshly ground black pepper

- 2 cloves garlic, smashed

- 2 sprigs of fresh rosemary or thyme

- 1 tbsp butter

- Wevac vacuum sealer bags

- A sous vide precision cooker

- A Wevac vacuum sealer

- A cast-iron skillet (for searing)

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Step-by-Step Instructions:

1. Prepare the Steak

Season the steak generously with salt and pepper on both sides. Add the smashed garlic and fresh herbs on top for extra aroma. Place the steak into a Wevac vacuum bag, ensuring it lays flat for even cooking.

2. Seal with Confidence

Using a Wevac vacuum sealer, remove all the air from the Wevac BPA-free vacuum bag and create an airtight seal. These high-quality, 3-mil thick bags prevent leakage and ensure your steak remains submerged for optimal cooking.

3. Sous Vide Cooking

Set your sous vide precision cooker to 130°F (54°C) for a perfect medium-rare steak. If you prefer a different doneness, use the following guide:

- Rare: 120°F (49°C) for 1.5-2 hours

- Medium-Rare: 130°F (54°C) for 1.5-2 hours

- Medium: 140°F (60°C) for 1.5-2 hours

- Medium-Well: 150°F (65°C) for 1.5-2 hours

Place the sealed steak into the water bath and let it cook for 1.5 to 2 hours.

4. Sear for a Crispy Crust  

Once the steak is done, remove it from the Wevac vacuum bag and pat it dry with paper towels. Heat a cast-iron skillet over high heat and add 1 tbsp of butter. Sear the steak for 30-60 seconds per side until a golden-brown crust forms.

5. Rest & Serve

Let the steak rest for a few minutes before slicing. This allows the juices to redistribute, keeping your steak moist and flavorful. Serve with your favorite side dishes and enjoy!

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Why Use Wevac Vacuum Bags for Sous Vide?

- BPA-free and FDA-approved food-safe material ensures worry-free cooking.

- Strong and durable 3-mil thickness prevents punctures and leaks.

- Compatible with both chamber and suction vacuum sealers like FoodSaver, Seal-a-Meal, Nesco, Weston, Cabela’s, and Ziploc.

- Keeps food fresh up to 5× longer, reducing waste and enhancing flavor.

Sous vide cooking takes your home dining experience to the next level, and Wevac vacuum bags make the process effortless. Try this recipe today and taste the difference!

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Ready to elevate your cooking? Check out Wevac vacuum bags to get started!