Imagine cutting into a steak so tender it practically melts in your mouth, with a perfect edge-to-edge doneness that professional chefs dream about. Sous vide cooking is the culinary game-changer that transforms an ordinary skirt steak into a restaurant-quality masterpiece right in your own kitchen. No more guesswork, no more overcooked meat - just pure, succulent perfection that will have your dinner guests wondering if you've secretly trained in a Michelin-starred kitchen!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound skirt steak
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- Fresh herbs (rosemary or thyme), optional
Instructions
- Begin by preparing your ingredients. Take 1 pound of skirt steak out of the refrigerator and let it sit at room temperature for about 10 minutes to ensure even cooking.
- While the steak is resting, fill your sous vide container with water and set your immersion circulator to 129°F (54°C) for medium-rare doneness. If you prefer your steak more well done, you can set it to 135°F (57°C) for medium.
- Once the water bath has reached the desired temperature, season the skirt steak generously with salt and black pepper on both sides. If you want to add extra flavor, you can also sprinkle some fresh herbs like rosemary or thyme on the steak.
- Place the seasoned skirt steak in a large resealable plastic bag. If using fresh herbs, place them in the bag with the steak. Seal the bag using the water displacement method: slowly lower the bag into the water bath, allowing the water pressure to push the air out before sealing it completely.
- Carefully place the sealed bag in the preheated water bath, ensuring it is fully submerged. Cook the steak sous vide for 2 hours. This slow cooking method will result in a tender and juicy steak.
- After 2 hours, remove the bag from the water bath. Carefully take the steak out of the bag and pat it dry with paper towels. This step is important for achieving a nice sear.
- In a skillet, heat 2 tablespoons of olive oil over high heat until it shimmers. Make sure the pan is hot before adding the steak.
- Once the oil is hot, add the skirt steak to the skillet. Sear the steak for about 1-2 minutes on each side, or until a nice brown crust forms. If desired, you can add a sprig of fresh herbs to the pan while searing for additional flavor.
- After searing, remove the steak from the skillet and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum flavor and tenderness.
- Finally, slice the skirt steak against the grain into thin strips. Serve immediately, and enjoy your perfectly cooked sous vide skirt steak!
Tips
- Temperature Precision: Use an accurate immersion circulator and double-check the water temperature to ensure perfect doneness.
- Seasoning Matters: Don't be shy with salt and pepper - skirt steak loves bold flavoring. Consider adding fresh herbs like rosemary or thyme for extra depth.
- Drying is Critical: After sous vide cooking, thoroughly pat the steak dry before searing to achieve that beautiful, crispy exterior.
- High Heat Searing: Use a cast-iron skillet or heavy-bottomed pan and get it smoking hot for the perfect golden-brown crust.
- Slice Against the Grain: Always cut your skirt steak perpendicular to the muscle fibers to maximize tenderness.
- Resting is Key: Let the steak rest for 5 minutes after searing to allow juices to redistribute, ensuring a moist and flavorful result.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 0g
Protein: 26g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 80mg
