Arteflame Sous Vide Steaks Recipe

Introduction:

Combining the precision of sous vide with the high-heat capabilities of the Arteflame grill results in perfectly cooked steaks with a smoky, caramelized crust. Sous vide ensures your steak is evenly cooked to your desired doneness, and the Arteflame’s blazing center grate adds the finishing touch with a steakhouse-quality sear.

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Ingredients

• 2 steaks (ribeye, strip steak, filet mignon, or sirloin)
• 2 tbsp olive oil or melted butter
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 sprig fresh rosemary or thyme (optional)
• 2 garlic cloves, crushed (optional)

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Sous Vide Instructions

Step 1: Prepare the Steaks for Sous Vide

1. Season the Steaks: Rub the steaks with olive oil or melted butter, then season generously with sea salt and freshly ground black pepper.
2. Vacuum Seal or Bag: Place the steaks in a vacuum-seal bag or resealable zip-top bag. Add a sprig of rosemary or thyme and crushed garlic cloves if desired.

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Step 2: Sous Vide the Steaks

1. Set Temperature: Heat your sous vide water bath to the desired temperature for your preferred doneness:
   • Rare: 125°F (51°C)
   • Medium Rare: 130°F (54°C)
   • Medium: 140°F (60°C)
   • Medium Well: 150°F (65°C)
   • Well Done: 160°F (71°C)
2. Cook the Steaks: Submerge the bagged steaks in the water bath, ensuring the bag is fully sealed and air-free. Cook for 1-2 hours (longer for thicker steaks).

Note: The longer you leave the steaks in the Sous Vide, the more tender they become.  Tough pieces of meat need  3 - 4 hours to become more tender.  Don't leave them in for more than 6 hours as the mouth feel starts to change.  Leaving them in overnight will produce meat that you can eat without a knife!

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Step 3: Prepare the Arteflame Grill

1. Light the Arteflame grill using vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
2. Ensure the center grate is hot (1,000°F) for searing, and have medium-heat zones ready on the flat cooktop for resting if needed.

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Grilling the Sous Vide Steaks

Step 1: Pat Dry and Oil

1. Remove from Bag: Take the steaks out of the sous vide bag and discard the juices.  Rinse them under the tap and remove all the residue.
2. Pat Dry: Thoroughly pat the steaks dry with paper towels to ensure a proper sear.
3. Oil Lightly: Brush the steaks with olive oil to promote browning.

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Step 2: Sear on the Arteflame Grill

1. High-Heat Sear: Place the steaks on the center grill grate for 30 seconds to 1 minute per side. The high heat caramelizes the exterior quickly without overcooking the interior.
2. Edge Sear: For thicker cuts, hold the steak with tongs and sear the edges for 20-30 seconds.
3. Monitor Closely: Since the steak is already cooked to the desired doneness, focus on achieving a golden crust.

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Step 3: Rest and Serve

1. Rest the Steaks: Remove the steaks from the grill and let them rest for 5 minutes before slicing to allow the juices to settle.
2. Serve Whole or Sliced: Slice against the grain for tender bites and serve immediately.

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Tips for Grilling Sous Vide Steaks on the Arteflame

1. Ensure the Steaks are Dry: Moisture prevents proper searing, so pat the steaks thoroughly dry after sous vide.
2. Don’t Overcook: Since sous vide already cooks the steak to doneness, limit grilling time to avoid overcooking.
3. Focus on the Crust: Use the Arteflame’s high heat to achieve a smoky, golden crust.
4. Monitor Heat Zones: If needed, rest the steak on the flat cooktop’s cooler zones to maintain warmth without overcooking.
5. Use Aromatics: Place rosemary or thyme on the grill near the steak for a subtle, smoky aroma.

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Variations

1. Butter-Basted Finish: Melt butter with garlic and herbs on the flat cooktop and baste the steak during the final seconds of grilling.
2. Dry Rub: Use a mix of smoked paprika, cumin, and garlic powder before sous vide for a flavorful crust.
3. Spicy Crust: Add cayenne or chili flakes to the seasoning for a kick.
4. Marinated Steak: Marinate the steak in soy sauce, garlic, and olive oil before sous vide for added depth.
5. Cheesy Finish: Top the steak with a thin slice of Gruyère or blue cheese during the final seconds of grilling.

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Pairings

• Sides: Grilled asparagus, crispy potatoes, or roasted mushrooms.
• Sauces: Pair with chimichurri, peppercorn sauce, or a red wine reduction.
• Drinks: Enjoy with a bold red wine like Malbec or a classic Old Fashioned.

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Conclusion

Combining sous vide with the Arteflame grill results in steaks that are perfectly cooked inside and out. Sous vide ensures even doneness, while the Arteflame adds a smoky, caramelized crust. This method elevates your steak game to steakhouse-level quality, perfect for impressing guests or enjoying a gourmet meal at home.