Sous Vide Steak: Reverse Seared & Juicy | Arteflame

Introduction

Imagine slicing into a ribeye that is perfectly pink from edge to edge, boasting a texture so buttery it practically melts on your tongue. Then, you hit the crust—that salty, smoky, caramelized exterior that only live fire can provide. This isn't just dinner; it's the ultimate marriage of science and soul. By pairing the precision of sous vide with the intense heat of the Arteflame grill, you achieve a steakhouse-quality masterpiece without the stress of guessing doneness.

Why This Method is a Game Changer

I adore this technique because it eliminates the "steak anxiety" we’ve all felt when grilling expensive cuts. The water bath handles the internal temperature with absolute precision, ensuring the meat stays tender and juicy. The Arteflame cooktop then steps in to do what it does best: searing at high heat to create a rich, flavorful crust in seconds. It allows you to spend more time entertaining guests and less time hovering over the grill worrying about overcooking dinner.

Secrets to the Perfect Sear

• Dry it completely: Before hitting the grill, pat the steaks bone-dry with paper towels. Moisture is the enemy of a good crust.
• Heat matters: Ensure your Arteflame is fully heated. You want a rapid sear to caramelize the outside without raising the internal temperature too much.

Make It Your Own

If you don't have fresh rosemary or thyme, dried oregano creates a lovely Mediterranean vibe. For a dairy-free option, swap the butter in the bag for high-quality avocado oil, which handles heat beautifully.

Ingredients

Steak Ingredients

• 2 ribeye or New York strip steaks (1–1.5 inches thick)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 garlic cloves, crushed
• 2 sprigs fresh thyme or rosemary
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Finishing Ingredients

• Additional salt and pepper to taste
• 1 tablespoon butter for searing
• Fresh herbs for garnish (optional)

Instructions

Step 1: Prepare the Steaks

1. Pat steaks dry with paper towels.
2. Season generously with salt and pepper on all sides.
3. Place steaks in a vacuum bag with garlic, herbs, and butter.
4. Seal the bag using a vacuum sealer or water displacement method.

Step 2: Sous Vide the Steaks

1. Preheat your sous vide water bath to 130°F for medium‑rare.
2. Submerge sealed steaks in the water bath.
3. Cook for 1.5 to 2 hours for optimal tenderness.
4. Remove from the bath and pat dry completely.

Step 3: Preheat the Arteflame Grill

1. Light your Arteflame grill and allow the cooktop to heat.
2. Aim for a high‑heat zone suitable for fast searing.
3. Add a small amount of butter or oil to the surface.
4. Prepare tongs and a spatula for quick movement.

Step 4: Sear the Steaks

1. Place steaks on the hot Arteflame cooktop.
2. Sear each side for 45–60 seconds until a crust forms.
3. Sear edges if needed for an even finish.
4. Remove from heat and rest for 3 minutes.

Step 5: Serve

1. Slice against the grain for best texture.
2. Sprinkle a pinch of salt and add fresh herbs if desired.
3. Serve immediately while warm.

Tips

To get the most out of this sous vide and Arteflame grilling method, focus on temperature control and finishing touches. Drying the steak thoroughly before searing is essential for building a crisp crust. A brief rest helps juices redistribute without cooling the steak too much. If you prefer a different doneness level, simply adjust your sous vide temperature, as timing remains flexible. Using high‑quality steak elevates the final flavor dramatically.

• Use a thermometer to ensure the grill is hot enough.
• Choose steaks at least 1 inch thick for best results.
• For more smoke flavor, sear closer to the fire zone.

Variations

This versatile recipe adapts well to different flavors and cuts of meat. By experimenting with marinades, herb blends, or butter infusions, you can create new versions without altering the core sous vide method. The Arteflame’s high heat works beautifully with many proteins, making it easy to customize your cook depending on the occasion or preference.

• Use a coffee‑rub crust before searing.
• Add smoked paprika to the seasoning blend.
• Try compound butter flavored with herbs or citrus.
• Finish with a balsamic glaze.
• Swap ribeye for filet mignon or sirloin.

Best pairings

A perfectly cooked sous vide steak deserves sides and beverages that complement its richness and bold, fire‑kissed flavor. Classic steakhouse pairings shine here, but the Arteflame’s smokiness also works well with rustic vegetables and fresh, bright flavors. Whether you prefer wine, beer, or simple sides, there’s a pairing that elevates the entire experience and balances the steak’s buttery texture.

• Grilled asparagus or Brussels sprouts
• Roasted garlic mashed potatoes
• Fresh chimichurri sauce
• Cabernet Sauvignon or Malbec
• Smoked or craft amber beer

Conclusion

This Arteflame sous vide steak recipe brings together precision and open‑fire cooking for a result that’s consistently tender and deeply flavorful. It’s a foolproof method that ensures beautifully cooked steak from edge to edge, finished with the signature crust only the Arteflame can create.

Whether you’re new to sous vide or a seasoned grill enthusiast, this approach guarantees a memorable meal. With a few simple ingredients and the right technique, you can recreate restaurant‑quality steak right at home.