Searing Sous Vide Steak Perfection

Cooking steak is an art, and one of the best ways to prepare it is by using the sous vide method. However, after the steak is done in the water bath, it needs to be seared to achieve that classic texture and look. Searing is a critical step that creates a delicious, caramelized crust on the steak's surface through the Maillard reaction – a chemical reaction between the reduction of sugars and amino acids. This technique enhances the flavour and appearance of the steak, creating a tantalising contrast between the edges and centre.

To achieve the perfect sear, there are a few key steps to follow. Firstly, ensure that you have the right tools, such as a cast-iron skillet, a high smoke point oil like ghee or avocado oil, and tongs for handling the hot pan. Before searing, it is crucial to pat the steak dry with paper towels to remove excess moisture. This step is essential as moisture can interfere with the searing process and prevent a good crust from forming.

Next, preheat your skillet to a high temperature. You want it to be scorching hot, so a drop of water added to the pan should sizzle and evaporate immediately. Once the pan is hot enough, add a small amount of oil and spread it evenly. Then, place the steak in the pan and let it sear for at least 45 seconds before attempting to flip. Repeat the process on the other side, searing for a total of about 90 seconds per side or until the desired level of browning is achieved.

Finally, remove the steak from the pan and let it rest for a couple of minutes before slicing and serving. This brief resting period allows the steak to re-crisp and ensures that it is hot when served.

By following these steps, you can achieve a perfectly seared steak with a mouthwatering crust and a juicy, tender interior.

Dry the steak with a paper towel or cloth

Drying the steak is a critical step in the sous vide process. After cooking the steak in the sous vide, you will need to remove it from the bag, and it will likely look unappetizing. However, you know that the inside is perfectly cooked, so now you need to work on the exterior.

Use a paper towel or a designated dish cloth to pat the steak dry. This step is important as it removes as much water as possible from the surface of the meat. If there is moisture on the steak when you try to sear it, the water will heat first and steam the meat, which is not what you want. You want to create a delicious, caramelized crust on the surface of the steak, and you need the surface of the meat to be dry for this to happen.

Drying the steak will also help to maximize the sous vide sear. The moisture can get trapped underneath the food, making it harder to get a good sear, so drying it off is critical, especially for pan searing, as this method transfers heat very quickly.

Use a cast iron skillet

A cast-iron skillet is a great option for searing your steak after sous vide. Cast iron skillets are ideal for searing as they retain heat well, allowing for a quick sear without overcooking the centre of the steak.

To get the best results, it is important to dry your steak thoroughly before placing it in the pan. This is because moisture can get trapped under the steak, making it harder to achieve a good sear. Use a paper towel or a clean dishcloth to remove all moisture from the surface of the steak.

You can also chill your steak before searing to prevent overcooking. Leaving it on the counter for 10-15 minutes should be enough to lower the temperature, but if you want a more intense sear, you can put it in an ice bath.

When it comes to oil, opt for one with a high smoke point, such as avocado oil, extra light olive oil, or ghee. Adding a little oil to the steak itself can help prevent smoking, but be sure to add some to the pan as well. Heat your cast-iron skillet on high heat until it is smoking hot.

Once your pan is hot, add about two tablespoons of oil and spread it around. Then, place your steak in the pan and cook for no more than 30 seconds on each side. You may need to adjust the time depending on your desired level of doneness.

After searing, let the steak rest for a couple of minutes before slicing and serving. This will give the juices a chance to redistribute, ensuring a juicy and tender steak.

Use a high smoke point oil

When searing a steak, the oil you use is important. You should opt for an oil with a high smoke point, which is the temperature at which a cooking oil or fat begins to break down into glycerol and free fatty acids. Using an oil with a low smoke point will result in a burnt, bitter flavour as free radicals and a compound called acrolein are created.

High smoke point oils include extra light olive oil, ghee, avocado oil, grapeseed oil, peanut oil, canola oil, safflower oil, sunflower oil, and soy oil.

You should also only use a small amount of oil—just enough to coat the bottom of the pan. This prevents the steak from frying.

Sear for 45-90 seconds on each side

When searing your steak, it is important to remember that you are only looking to develop a nice brown crust on the surface of the meat, not to cook it through. This process should be quick, taking no more than 45-90 seconds on each side.

Before you begin, make sure to pat your steak dry with paper towels or a clean dishcloth. This is a crucial step as it ensures that there is as little moisture on the steak as possible. Any water left on the surface will turn to steam when it hits the hot pan, preventing your steak from browning properly.

Next, season your steak generously with salt and pepper. You can also add aromatics like thyme or rosemary sprigs, or sliced shallots or garlic cloves, to the bag before sealing it. If you are using a vacuum sealer, simply add these ingredients to the bag with your steak. If you are using a zipper-lock bag, use the displacement method by slowly lowering your bagged steak into a pot of water, allowing the pressure of the water to push air out through the top of the bag. Once most of the air is out, seal the bag just above the waterline and drop it into the water bath.

Now it's time to heat up your pan. A cast-iron skillet or stainless-steel pan is best for this job. Turn on your vents and open your windows, then add a tablespoon of vegetable, canola, rice bran oil, or ghee to the pan and heat it until it starts to smoke. You can also add a tablespoon of butter to the pan to help your steak achieve a darker crust faster and add a slightly bitter, charred flavor.

When your pan is hot enough, gently lay your steak in the center. If you are using a grill press, place it on top of the steak now. Allow the steak to cook for 45-90 seconds before attempting to flip it. This will give you a nice, even sear. Flip the steak and cook the other side for the same amount of time. If you are using butter, add it to the pan about 30 seconds before the steak is done for added richness.

Once your steak is evenly browned on both sides, it's time to remove it from the pan and let it rest for a couple of minutes before slicing and serving. Enjoy your perfectly cooked steak!

Use a grill press

Using a grill press is a great way to get a good sear on your steak after sous vide. It helps to flatten the steak so that every part of it is in contact with the hot cast iron, and the extra weight helps to get a better sear.

To use a grill press, first preheat your skillet in the oven to get it as hot as possible. Then, remove your steaks from the vacuum seal bag and pat them completely dry with paper towels or a clean dishcloth. Make sure they are completely dry!

Next, heat your cast iron skillet over high heat for at least 3-5 minutes, until it’s smoking. While the skillet is heating, add about two tablespoons of ghee or another high smoke point oil or fat to the pan and spread it around.

Now it's time to add the steaks. Place them in the hot skillet and put the grill press on top. Cook for no more than 30 seconds on each side, until they are completely browned.

Finally, remove the steaks from the skillet and let them sit for a couple of minutes before slicing and serving. Enjoy your perfectly seared steaks!

Frequently asked questions