Steaming Steak Perfection: The Ultimate Guide To Tender Meat

Cooking steak in a steam oven is a great way to achieve a precise level of doneness. The technique, known as sous vide, involves vacuum sealing the steak with seasonings and cooking it in a steam oven at a low temperature for a long time. This method produces textures and tastes that are impossible to achieve with other cooking methods. While it can be time-consuming, taking up to 4 hours, the results are well worth the wait.

How to sous vide a steak in a steam oven

The French term "sous vide" means "under vacuum", which refers to cooking food sealed inside a bag with all the air removed. This cooking method uses very precise temperatures, held for a long time, to produce textures and tastes that aren't possible with other methods.

Yes, you can cook sous vide in a steam oven. Some manufacturers have started promoting their steam ovens' ability to cook sous vide by using a low-temperature steam setting, eliminating the need for a water bath. However, most steam ovens don't offer the same precision when it comes to temperatures as a circulator or sous vide cooker. If you want to try sous vide in your steam oven, look for one with single-degree temperature control.

First, preheat your steam oven to 130°F with a rack set on position 2. Then, season your steaks generously with salt and pepper. Place each steak inside its own vacuum-sealed or sous vide zip-top bag, adding any herbs or seasonings you like. Put the bags on the wire rack and steam for about 2 hours for a rare to medium-rare steak. For medium, cook for 2 hours and 30 minutes. Finally, cut open the bags, remove the steaks, and pat them dry. You can then sear the steaks for 30-45 seconds on each side in a cast-iron pan with a small amount of oil.

Tips:

• It is recommended to use thick-cut steaks for sous vide, as thinner steaks may overcook when you sear them after cooking.
• If you have health or environmental concerns about using plastic bags, there are now bags on the market that can be washed and reused, or you can try using silicone zip-lock bags.

The best cuts of steak for steam ovens

Steaming is a great way to cook a steak, but it can be tricky to get right. The main challenge is that steaming doesn't create the Maillard reaction, which is the process that gives a steak that lovely brown crust and a lot of its flavour. To get around this, you can finish your steak with a quick sear in a hot pan after steaming.

When choosing a cut of steak to cook in a steam oven, you'll want to go for something with plenty of marbling, which is the thin veins of fat that run through the meat. This fat will melt as the steak cooks, keeping it moist and adding flavour. Here are some of the best cuts to try:

• T-bone: Cut from the short loin of a cow, T-bone steaks contain two different types of meat: a tenderloin on one side and a strip steak on the other, so you get two different flavours and textures in one cut. They can be tricky to cook because of their different needs, but are well worth the effort.
• Porterhouse: Similar to a T-bone, but larger and a little less tender, porterhouse steaks are also cut from the short loin and contain both a strip and a tenderloin. They tend to be thicker, so are great for the grill, and usually have a larger tenderloin portion.
• Ribeye: Cut from the prime rib area, ribeye steaks have a high fat content that keeps them moist and tender during cooking. They have a rich, buttery flavour and are best suited to dry-heat cooking methods like grilling, broiling or pan-searing.
• Filet mignon: The most tender cut of steak, filet mignon is cut from the smaller end of the tenderloin and is known for its delicate texture and fine marbling. It's lean, so cooks quickly, and is best served rare or medium-rare. It's also one of the most expensive cuts.
• Top sirloin: This cut comes from close to the rear of the animal and has incredible, rich flavours. It's not quite as tender as some other cuts, but it's very affordable and works well on the grill.
• Strip steak: Cut from the short loin, strip steaks are usually boneless and have a bold, beefy flavour. They're a versatile cut and work well with a variety of cooking methods, including grilling, broiling and pan-searing.

How to season a steak for steam ovens

Seasoning a steak for a steam oven involves a few simple steps. Firstly, select your choice of seasoning; this could be a combination of salt, pepper, and herbs such as thyme or rosemary. You can also add a splash of olive oil to enhance the flavour and moisture of the steak.

Once you have your chosen seasonings, take your steak and generously apply the salt and pepper to both sides. If using fresh herbs, you can add them directly to the steak or include them in a bag if you plan to cook the steak using the sous vide method. The herbs will infuse their aroma into the meat, providing additional flavour.

If you prefer a more crusty texture, you can coat the steak with coarsely ground black pepper. This will create a pepper crust when seared in a pan. Alternatively, you can opt for a simpler approach and just use salt as the primary seasoning.

Remember, the key to effective seasoning is to ensure a thorough and generous application to enhance the flavour of the steak.

The ideal temperature and duration for cooking steak in a steam oven

For a rare steak, cook at 122-130°F/50-54°C for no more than 2.5 hours. For a medium-rare steak, the temperature should be 130-137°F/54-57°C, and for a medium steak, aim for 135-144°F/57-62°C. If you prefer your steak medium-well, the temperature should be between 145-155°F/63-68°C.

It is important to note that the duration of cooking also depends on the thickness of your steak. A steak that is around 200-250g at 60ºC will take 30-45 minutes. For a thicker steak, you may need to increase the cooking time accordingly.

Additionally, the type of steak you are cooking can impact the ideal temperature and duration. For example, a tough cut of meat like skirt or short ribs will require a longer cooking time to soften and shred easily.

It is recommended to use thick-cut steaks for steam oven cooking to allow for a good sear after steaming without overcooking the meat.

How to finish a steak in a frying pan after steaming

To finish a steak in a frying pan after steaming, you will first need to remove the steak from its bag and pat it dry with a paper towel. Next, heat a cast-iron pan or skillet over medium-high heat and add a small amount of oil. You can also add some butter to the pan. Sear the steak for 30-45 seconds on each side, or until a decent crust has formed. If you are cooking multiple steaks, turn them every 20 seconds.

If you want to add a pepper crust, coat the steak with coarsely ground black pepper before placing it in the pan. Allow approximately 3-4 minutes on each side to form a crust.

Once the steak is sealed and crusted, remove it from the pan and let it rest while you prepare the sauce. For a simple sauce, you can deglaze the pan with brandy, add beef jus or demi-glace, and simmer for a few minutes. Then, add cream and reduce the sauce further. Finally, add a knob of butter and emulsify, seasoning to taste with red wine vinegar.

Now, simply place the steak on a warm serving plate and pour the sauce over it.

Frequently asked questions