Instant Pot Sous Vide Steak

@backyahdbbq

Today, I’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan. Sous vide means cooking vacuum sealed food in warm water. The benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. It’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust. I don’t have a sous vide circulator or a vacuum sealer, so we’re going to try with an instant pot and a ziplock bag and remove the air from the bag with water displacement. I pre-salted this beautiful American Wagyu strip from @Snake River Farms and placed it in the fridge for the night on a wire rack in a prep tub. This is called dry brining, the salt will be absorbed deep into the meat through osmosis. The next day I trimmed off a little bit of the fat so I can sear the steak in it later. I typically use avocado or olive oil to sear, but I didn’t want to introduce any oil flavors to the wagyu. I half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom. I put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it. I put the lid on, clicked the Sous Vide button once and set temp to 125, clicked the button again and set the timer to 2 hours. 2 hours later, I rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it. It will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear. I flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. I removed most of the fat from the pan and then made a quick pan sauce while the steak rested. I then reheated the fat from the pan and poured it over the steak to re-introduce some crust. It turned out wicked good, wall to wall pink and a good sear. If I try this again, I would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto

♬ original sound – backyahdbbq – Jonny, Backyahd BBQ

Today, I’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan.

We were making instant pot yogurt the other day and I happened to notice this sous vide button.  I’ve been wanting to try sous vide steak, but haven’t pulled this trigger on a circulator yet, so I figured I’d give the instant pot a try.   

Sous vide means cooking vacuum sealed food in warm water.  

The benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. It’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.  

I don’t have a sous vide circulator or a vacuum sealer, so we’re going to try with an instant pot and a ziplock bag and remove the air from the bag with water displacement.

I pre-salted this beautiful American Wagyu strip from Snake River Farms and placed it in the fridge for the night on a wire rack in a prep tub.  

This is called dry brining, the salt will be absorbed deep into the meat through osmosis.

The next day I trimmed off a little bit of the fat so I can sear the steak in it later.  

I typically use avocado or olive oil to sear, but I didn’t want to introduce any oil flavors to the wagyu.

I half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.  

I put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it.

I put the lid on, clicked the Sous Vide button once and set temp to 125, clicked the button again and set the timer to 2 hours.

2 hours later, I rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  It will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear.

I flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. I removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  I then reheated the fat from the pan and poured it over the steak to re-introduce some crust.

It turned out wicked good, wall to wall pink and a good sear.  If I try this again, I would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear.

#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto