Sous Vide Wagyu
Learn how easy it is to sous vide wagyu steak perfect every time. Seal in all the moisture and flavour with just two ingredients.
Servings: 2 people
Calories: 154kcal
Equipment
- Thermal cooker
Instructions
CONVENTIONAL METHOD
- Salt both sides of the steak liberally with salt flakes. Leave at room temperature while bringing the sous vide bath up to 54.5°C. I use the Anova Precision Cooker.
- Seal the wagyu in a sous vide bag. I use the Luvele Deluxe PRO Vacuum Sealer.
- Place the vacuum sealed wagyu steaks into the water bath. For a medium rare sous vide wagyu cook for 2 hours at 54.5°C.
- Remove the sous vide wagyu steaks from the bag. Pat dry with paper towel.
- Heat a cast iron pan or skillet over high heat. Sprinkle liberally with salt.
- Fry for just 30 seconds each side. The salt will form a golden crust on the steak.
THERMAL METHOD
- Insert the blade cover. It is recommended to add lemon juice to a bath of water in the mixer (enough to cover the steaks but do not go above the max line). Preheat the mixer for 15 min/Sous Vide/55°C.
- Place the sealed steaks into the bowl and cook; 1hr 45 min/Sous Vide/55°C.
- (To sous vide in the Magimix Cook Expert simply add 1.75l of water to the mixer. Heat to 55°C. Add the sealed bag into the bath and cook; speed 0/55°C/1hr 45 min).
- Remove the sous vide wagyu steaks from the bag. Pat dry with paper towel.
- Heat a cast iron pan or skillet over high heat. Sprinkle liberally with salt.
- Fry for just 30 seconds each side. The salt will form a golden crust on the steak.
Notes
FAQs
Can I sous vide steak without a vacuum sealer?
You can by using what is called the water displacement method. Place the seasoned steaks into a ziplock bag (use a quality brand as cheaper ones may not withstand the heat) do not zip up. Slowly lower the bag into a sink of water and seal the bag once the air is removed. Can I sous vide and sear later?
Yes you can. Simply take the meat from the fridge and leave at room temperature fo 15-20 minutes before searing or place into a sealed bag and immerse in warm water to heat through to the centre gently without cooking the inside. Ingredients Use wagyu or any preferred beef cut. Increase cooking time if required for a thicker cut. If you love this recipe then try our Cote de Boeuf. A prime rib that is cooked to perfection. You know... you could sous vide the cote de boeuf first then grill! Oh, yummo!
Can I sous vide steak without a vacuum sealer?
You can by using what is called the water displacement method. Place the seasoned steaks into a ziplock bag (use a quality brand as cheaper ones may not withstand the heat) do not zip up. Slowly lower the bag into a sink of water and seal the bag once the air is removed. Can I sous vide and sear later?
Yes you can. Simply take the meat from the fridge and leave at room temperature fo 15-20 minutes before searing or place into a sealed bag and immerse in warm water to heat through to the centre gently without cooking the inside. Ingredients Use wagyu or any preferred beef cut. Increase cooking time if required for a thicker cut. If you love this recipe then try our Cote de Boeuf. A prime rib that is cooked to perfection. You know... you could sous vide the cote de boeuf first then grill! Oh, yummo!
Nutrition
Serving: 1serve | Calories: 154kcal | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 76mg | Potassium: 464mg | Calcium: 24mg | Iron: 3mg | Magnesium: 17mg | Net Carbs: 0g