You know when you eat a super delicious meal at a fine dining restaurant? What if you could make this at home with the same ease of using a crockpot? That is why we recommend that everyone gets an at-home sous vide!
Okay let’s clear the air. A sous vide is a way of cooking with a water immersion circular. You end up cooking your food in a foodsaver or Ziploc, in its own natural juices, and since it is in a bag, the flavors of the marinade will infuse into the meat through the cooking process. You can pop your meal into the sous vide, set it and forget it. A few minutes or hours later (depending on what you’re cooking), your eggs, veggies, fish, or meat are perfectly cooked. Once you remove your meat from the water bath, all you need to do is give it a quick sear to add texture and grill marks.
Cooking steak is one of our favorite things to sous vide (octopus is number two). In fact, we are wary for ordering steaks at a lot of restaurants because we cook it so well at home and at such a reduced cost! If you are interested in investing an at-home sous vide, we personally use and recommend a Nomiku. They were one of the first at-home sous vide companies on the market and it comes with a free app that will guide you through how to perfectly cook ANYTHING with your Nomiku. You can get an additional $20 off your order if you purchase and use the code “coupleinthekitchen”. Get one here.
We are so excited to show you how to make a perfectly sous vide steak, in order to make a sous vide steak sandwich.
Steak Sandwich Ingredients:
2 medium sized steaks, cut of your choice
Fresh red onion, sliced
4 Ciabatta rolls
4 tbsp butter
4 tbsp horseradish sauce (give our recipe a try!)
1 cup arugula leaves
Drizzle of olive oil
Salt and Pepper
Horseradish sauce recipe:
2 tbsp prepared horseradish
1 tsp mustard
1 tsp cider vinegar
1/2 cup mayo
1/4cup Sour Cream
Salt and Pepper, to taste
Mix ingredients together, chill & serve
Sous Vide Steps:
Bring steak to room temperature and season it with salt & pepper.
Insert steak into a Ziploc or food saver bag and add a slab of butter on each side of the steak.
If you are using a Ziploc bag, use the water displacement method to eliminate the air from the bag. Here is a video explaining this quick process.
Follow the instructions on your sous vide for the thickness of steak you are cooking. For a ribeye, we cook it for 60 minutes at 56 degrees Celsius.
When the sous vide cooking is complete, remove the bag and bring a skillet to high heat.
Add some butter to the pan, and sear the steak on high heat for about 1 minute (or until you create a nice sear) on each side.
Remove steak from pan and let rest 5 minutes prior to slicing.
Stop now if you were looking to use this recipe to make an incredible steak or steak salad –OR- follow along below to make a bomb sandwich!
Steak Sandwich Recipe:
Cut and butter your ciabatta rolls.
Broil in your oven for a few minutes, cut side up, to lightly toast the roll.
Remove from oven and slather with the horseradish sauce.
Top with seared steak, arugula that has been tossed in olive oil, salt and pepper, and fresh sliced red onion.
We love this recipe so much that we made it with Amanda from Studio 512 when she stopped by to cook with us! Take a peek at the footage!