Experiments in Cooking

Sous vide steak

Update: I made this recipe again, but cooked at 145 for 4 hours. The 4 hours did the magic, and the steak was very evenly cooked. I recommend using the longer cooking time, specially for less than medium doneness.

The very first thing I cooked in my Smart IP cooker was a sous vide ribeye.  Served with rice pilaf and butternut noodles from Trader Joe’s.

Nice 17 oz steak

Fresh herbs from the garden, about 2″ each.

Spice mix to rub on steak

Steak prepped with spices and aromatics before being vacuum sealed an tossed in water.

I wanted a medium rare steak and programmed the IP to hold water to 135 degrees. Because the IP doesn’t circulate, the internal temp was 130 after two hours. I finished the steak on a pan, after adding more herbs to it. Next time around, I will be cooking it for 3 hours and 148 to see the difference. Regardless, it was a delicious steak!

Spice mix proportions per 1 lb of steak:

  • 1 tsp salt
  • 1/2 tsp mustard powder
  • 1/2 tsp cumin powder
  • 1/4 tsp sweet paprika
  • 1/4 tsp smoked paprika
  • 1/8 tsp ancho powder
  • 1/8 tsp garlic powder


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