The Best Temperatures to Cook a Steak Sous Vide Before Grilling

Why Sous Vide is Ideal for Steaks

Sous vide involves vacuum-sealing food and cooking it in a precisely heated water bath. This method offers several benefits for steaks:

• Consistent Doneness: The steak is evenly cooked throughout, eliminating overcooked edges.
• Tender Results: Extended cooking times break down tough fibers, resulting in a melt-in-your-mouth texture.
• Enhanced Juiciness: Sous vide locks in moisture, ensuring your steak stays succulent.
• Make Tougher Cuts More Tender: Tougher cuts of meat are great to sous vide; leaving them in the sous vide for 4 - 6 hours breaks down all the tougher tissue, making even tougher pieces of meat delightful.

NOTE: You can leave meat in the sous vide for up to 24 hours. The longer you leave it in, the softer the meat gets, to the point of being able to cut it with a spoon. When making stew, this is great. However, the longer you leave the steaks in, the softer the "mouth feel". The meat will start to have a mushy mouth feel to it.

Sous Vide Temperatures for Steak Doneness

The sous vide temperature you choose will determine your steak’s final doneness. Here are the ideal temperatures for each level of doneness:

1. Rare (120°F - 125°F)

• Texture: Soft and cool red center.
• Ideal for: Beef purists who prefer minimal cooking.
• Sous Vide Time: 1-4 hours.

2. Medium Rare (130°F - 135°F)

• Texture: Warm red center with a slight firmness.
• Ideal for: The most popular doneness level, balancing flavor and tenderness.
• Sous Vide Time: 1-4 hours.

3. Medium (140°F - 145°F)

• Texture: Warm pink center with noticeable firmness.
• Ideal for: Those who enjoy a firmer bite with some juiciness.
• Sous Vide Time: 1-4 hours.

4. Medium Well (150°F - 155°F)

• Texture: Mostly cooked through, with a faint pink center.
• Ideal for: Steak lovers who prefer less redness.
• Sous Vide Time: 1-4 hours.

5. Well Done (160°F and above)

• Texture: Fully cooked with little to no pink.
• Ideal for: Those who prioritize a fully cooked steak.
• Sous Vide Time: 1-4 hours.

NOTE: Many gas grills simply don't get hot enough for a quick sear like the Arteflame Grill does. Plan your sous vide temperature accordingly. If your steak needs more time on your grill to get a great sear, sous vide it on the rare side so it doesn't overcook.

Also, for tougher pieces of meat, add 1 - 2 hours to the sous vide time to tenderize the meat.

Step-by-Step Guide to Sous Vide Steak Before Grilling

1. Season the Steak

• Generously season both sides of the steak with salt and pepper.
• Add aromatics like garlic, rosemary, or thyme for extra flavor.

2. Vacuum-Seal the Steak

• Place the steak in a vacuum-seal bag or a resealable freezer bag using the water displacement method.

3. Cook Sous Vide

• Set your sous vide machine to the desired temperature based on the doneness chart above.
• Submerge the sealed steak in the water bath.

4. Prepare the Grill

• Preheat your grill to high heat, aiming for temperatures above 600°F for an ideal sear.
• Oil the grill grates to prevent sticking.

5. Sear the Steak

• Remove the steak from the sous vide bag and rinse it. Then pat it dry with paper towels.
• Add a light coat of oil or butter to the steak to enhance crust formation.
• Place the steak on the hot grill for 30-60 seconds per side until a crust forms.

Why Grilling After Sous Vide is Essential

Grilling after sous vide adds the final touch to your steak:

• Flavor: The Maillard reaction (browning) creates a flavorful crust.
• Texture: A seared exterior contrasts beautifully with the tender interior.
• Presentation: The grill’s char marks make the steak visually appealing.

Pro Tips for Sous Vide and Grilling Steak

1. Use a Thermometer: Double-check the steak’s internal temperature during grilling to avoid overcooking.
2. Let It Rest: Allow the steak to rest for 2-3 minutes after grilling to redistribute juices.
3. Finish with Butter: Brush melted butter or garlic butter over the steak for added richness.
4. Don't overcook the steak: Remember, the steak is already cooked. All you're doing now is give it a great sear so don't overcook the steak.

Pairing Sous Vide with the Arteflame Grill

The Arteflame grill is the perfect tool for searing steaks cooked sous vide. Its center grill grate reaches temperatures over 1,000°F, delivering a steakhouse-quality crust in seconds. The surrounding flat top griddle is ideal for preparing side dishes like grilled vegetables or potatoes.

Arteflame Advantages:

• High Heat for Searing: Achieve the perfect crust without overcooking.
• Even Heat Zones: Use the flat griddle for precision cooking.
• Easy Cleanup: The flat steel surface is easy to maintain, ensuring a hassle-free grilling experience.

Conclusion

Cooking steak sous vide before grilling ensures perfect doneness and maximum flavor every time. By selecting the ideal temperature based on your preferred doneness and finishing with a high-heat grill sear, you’ll achieve steakhouse-quality results at home.

For the ultimate searing experience, pair your sous vide method with an Arteflame grill and take your steak game to the next level.