Searing Sous Vide Steaks: The Perfect Finish

Searing is a critical part of the sous vide cooking process. After cooking steak in a water bath, it needs to be seared to achieve the classic texture and look. This can be done in a cast iron pan, stainless steel pan, flat-top, skillet, or on a grill.

Before searing, it is important to dry the steak with a paper towel or clean dishcloth to remove as much moisture as possible. This is because moisture can get trapped underneath the food, making it harder to get a good sear.

The pan should be heated to a high temperature—around 450°F (232°C) for cast iron skillets—and a small amount of oil with a high smoke point, such as avocado oil or ghee, should be added. The steak is then placed in the pan and cooked for a short time, usually no more than 30 seconds to 2 minutes on each side, or until it is browned.

Searing creates a delicious, caramelized crust on the surface of the steak through the Maillard reaction, a chemical reaction between the reduction of sugars and amino acids. It also improves the appearance of the steak by creating a greater contrast between the edges and the centre, and adds flavour and textural contrast.

Dry the steak with paper towels or a clean dishcloth

Drying your steak is an important step in the sous vide process, as it ensures that you get a good sear on your meat. By removing moisture, you prevent the steak from boiling and cooking on the inside, which would hinder the development of a crust.

To dry your steak, start by placing two to three paper towels on a cutting board, then put your steak on top. Next, place another stack of paper towels on top of the steak and gently pat it down, ensuring that you also pat the sides to remove any moisture. If you want to be more environmentally friendly and cut down on paper towel usage, you can use a designated dishcloth instead.

After patting the steak dry, you can further enhance the drying process by placing the steak on a wire rack in the fridge overnight. This step is especially useful for chicken wings or any meat with skin on it, as it helps to remove the last bit of moisture, resulting in crispier skin. However, this additional drying step is not necessary when preparing steaks or pork.

If you're short on time, you can use the oven to speed up the drying process. Set your oven to 120 degrees Fahrenheit and place your meat on a wire rack inside. Let it rest for about 20 minutes to eliminate most of the moisture without significantly cooking the inside of the meat.

Remember, the goal is to have your steak as dry as possible before searing to achieve the perfect crust and doneness.

Use a cast-iron skillet

Using a cast-iron skillet is a great alternative to grilling your steak. This is because cast iron heats very evenly and retains heat well. A pre-heated cast-iron skillet provides the intense heat needed to sear the exterior of your steak to a crispy, golden-brown while cooking the interior to perfection. This method works well with 1–1½-inch-thick steaks.

To pan-sear your steak using a cast-iron skillet, follow these steps:

Step 1: Remove steak from sous vide bath and allow to cool

For best results, cook your steak to medium-rare. Remove the steak from the sous vide bath and allow it to cool completely.

Step 2: Dry the steak

Use paper towels to pat the steak dry. This is an important step as any excess moisture will cause the steak to steam instead of sear properly.

Step 3: Season the steak

Season the steak with salt and pepper, or any other seasonings of your choice. You can also add aromatics such as thyme sprigs to enhance the flavour.

Step 4: Preheat the cast-iron skillet

Place your cast-iron skillet on the stove and heat it over high heat until it is extremely hot and just starting to smoke. This should take around 4 to 5 minutes.

Step 5: Add oil to the skillet

Add 1–2 tablespoons of vegetable oil or butter to the skillet, enough to coat the bottom. You can also use a neutral oil like canola or vegetable oil.

Step 6: Sear the steak

Place the steak in the hot skillet and sear for 30 to 60 seconds on each side until golden brown. Be careful not to sear the steak for too long, as this can overcook the interior.

Step 7: Optional: Baste the steak with butter

For extra flavour, add a few tablespoons of butter, smashed garlic cloves, and thyme sprigs to the pan after searing the steak. Baste the melting butter over the steak with a large spoon.

Step 8: Slice and serve

Using a sharp knife, slice the steak against the grain and serve immediately. There is no need to rest a steak that has been cooked using the sous vide method.

Preheat the skillet in the oven

Preheating your skillet in the oven is a great way to ensure your steak gets a good sear. If you're cooking other things in the oven, it's easy to pop your skillet in there, too. If not, set your oven to around 400-450°F for 20-45 minutes.

If you're using a cast-iron skillet, it's important to remember that cast iron retains heat very well. This means that it will stay hot for a long time after it has been removed from the oven, so be careful when handling it.

When your skillet is hot, place it on the stovetop over medium-high heat for a few minutes. You can test if it's hot enough by sprinkling a little water on it. If the water sizzles and evaporates, it's ready for searing.

Add some oil to the pan. Canola oil, avocado oil, vegetable oil, or light olive oil are good choices as they have high smoke points. Spread the oil around the pan, then add your steak. Sear each side for about two minutes until you have a nice crust.

After searing, transfer the skillet to the oven to finish cooking. The exact cooking time will depend on the thickness of your steak and how well done you like it. For a 1-inch medium-rare steak, five minutes in a 425°F oven should be enough.

When your steak is done to your liking, remove it from the oven and let it rest for a few minutes before serving. This will allow the juices to redistribute and give you a perfectly cooked steak.

Use tongs to handle the steak

Using tongs to handle the steak is an important safety measure. When you remove the steak from the sous vide bag, it will be very hot. Using tongs will help you avoid burning your hands.

Tongs are also useful when it comes to flipping the steak during the searing process. As the steak is so hot, it would be very difficult to handle with a fork or spatula. Tongs allow you to quickly and easily turn the steak, ensuring an even cook.

It's important to choose the right type of tongs for the task. Cheap metal tongs are ideal, as they can withstand high temperatures without melting. Silicone tongs, on the other hand, may not be suitable for searing steak as they have a lower melting point.

When handling the steak with tongs, be gentle. Squeezing too hard with the tongs can damage the steak, causing it to lose its shape or texture. Hold the steak firmly, but not too tightly, and only handle it as much as necessary to get a good sear.

In addition to tongs, you may also want to invest in a grill press or a panini press. These tools can be placed on top of the steak while it's in the pan, applying even pressure and ensuring that every part of the steak is in contact with the hot surface. This helps to create an even sear and reduces the chance of the steak curling up or warping during cooking.

Sear for 15-30 seconds on each side

After removing the steak from the sous vide bag, it is important to pat it dry with a paper towel or a clean dishcloth. This is because moisture on the surface of the steak will create steam when it comes into contact with the hot pan, preventing browning.

Once the steak is dry, heat a cast iron or stainless steel skillet over high heat. You want the pan to be very hot—a drop of water should sizzle and evaporate almost immediately when it hits the pan. Add a small amount of oil to the pan. It is best to use an oil with a high smoke point, such as avocado oil or extra light olive oil.

Now it's time to sear the steak. Place the steak in the hot pan and let it sit for a minimum of 45 seconds before attempting to flip. Then, flip the steak and cook for a further 15-30 seconds. If desired, add a tablespoon of butter to the pan during this time. Butter contains milk solids that will blacken and char, helping the steak achieve a darker crust and adding a slightly bitter, charred flavour.

After searing the second side for 15-30 seconds, the steak should be completely browned. Remove it from the pan and let it sit for a couple of minutes before slicing and serving.

Frequently asked questions