Sip Bite Go shared a blog post about how to Sous Vide a Oak Barn Beef T-Bone Steak. Click here to see the original post by Sip Bite Go.
Holy Moly. This recipe for sous vide T Bone steak finished in a cast iron pan is ridiculously easy to make. Once you learn how to sous vide T Bone Steak, I doubt you’ll cook it any other way. The inside turns out a perfect medium. It’s tender and juicy. The outside crust is drenched in garlic butter and seared in a cast iron pan to achieve the perfect “bark”. And all you need is a couple of ingredients and the perfect sous vide time and temperature for T Bone steak. You can also finish this recipe on the grill. So go ahead and sharpen those steak knives… let’s get cooking!
Special thanks to Oak Barn Beef for sending me this handsome cut of meat as part of their delivery box this month How To Sous Vide Brisket
Such a beautiful cut of meat deserves special treatment. Yes, there are other methods to preparing steak – grilling, pan-frying, oven baking, etc. So many people ask if steak made sous vide is better than grilling or any of these other methods – and I believe 100% YES.
Especially for people who don’t have much experience cooking steak. It is a completely fool-proof way to cook steak evenly. It’s very difficult to overcook sous vide steak.
In this recipe, you’ll learn how long to sous vide T bone steak for a perfect medium-rare to medium.
The beauty of this recipe is that you can finish it in a cast iron pan to different temperatures. But you only have to actively be with the steak for a few minutes.
You can use any T bone up to 2.5” thick for this recipe.
Pictured in this is a 1.25″ thick T Bone steak from Oak Barn Beef. They ship gorgeous cuts of beef from Nebraska to your doorstep.
Their beef is dry aged for 21 days, just like you’d expect from a high-end steakhouse. They even obsess over premium DNA testing! Have you ever heard of such a thing? It’s pretty amazing how much they care about quality.
Did you know? T bone steak has two popular cuts in it: the filet tenderloin and NY Strip.
Yes, add 60 minutes to the sous vide bath time to cook T bone steak from frozen.
This is a great option if you want to buy a bunch of steaks in advance. Season the steaks prior to vacuum sealing and freezing so it’s easy to pull them out and cook them.
Get your vacuum sealing technique down with this guide on how to vacuum seal meat. For a step by step video, check out my Foodsaver 4400 vacuum sealer video.
Set the sous vide machine to 130 degrees. I made this recipe with my Anova.
Pat the T bone steak dry and season it salt. Top it with shallots and cilantro, then vacuum seal it.
If you are sous viding multiple T bones, vacuum seal them in separate bags (since they are so big). If you vacuum seal them in the same bag, make sure they aren’t touching.
Sous vide the T bone at 130 degrees for 2.5 hours for medium-rare to medium.
In the following steps you can finish the steak to desired temperature in the cast iron pan. I like this method to prevent overcooking the steak.
Scroll to the bottom of this post for a time and temperature chart for sous vide steak.
Remove the T bone steak from the vacuum sealed bag. Discard the cilantro.
Pat the T bone dry with a paper towel before searing it.
Add olive oil to a large cast iron pan on medium-high heat. When olive oil is hot (it will be shiny), add the T bone steak to the pan.
Add garlic and butter to the pan, and “baste” the steak continually as it cooks for 30 seconds on each side.
For steak cooking newbies, basting means to spoon the garlic butter over the steak. Do this during the entire searing process – about 1-2 minutes – to lock in a ton of juicy and flavor.
Then sear the edges of the steak for 5 seconds each side. To cook the sous vide steak to about medium, sear the two big flat sides for an additional 15 seconds.
Remove steak from pan and transfer it to a cutting board. Rest the sous vide T bone steak for at least 5 minutes before serving or cutting.
I always find that a minute or two after cutting the steak into strips, the pieces become even more vibrantly pink in the center.
The easiest way to keep track of the internal temperature of steak is to use a digital thermometer. The buzzer goes off when the steak cooks to your desired temp.
However, since the internal temperature of the sous vide steak is already cooked to 130 degrees (medium-rare), it’s pretty easy to “wing it”.
To keep the steak as close to medium-rare as possible, sear the steak on each side for 30 seconds.
To serve, drizzle with garlic butter from the pan and chipotle herb dressing.
This is one of my favorite colorful and intensely flavored green sauces for steak.
Pulse cilantro, chipotle, and lemon juice a few times in the food processor while drizzling in olive oil. Do not purée the mixture, just roughly combine the green sauce ingredients.
The herb sauce should have a rough texture. Once combined, add salt and pepper to taste.
I don’t! I put it right in the cast iron pan. But you can. Especially if you’re not going to sear the steak right away. Here’s how…
Prepare an ice bath when steak is almost done in the sous vide bath.
Fill a large bowl of water with a handful of ice cubes. When sous vide t bone steak is done cooking, shock it in the ice bath.
If you use my recommended time and temp for sous vide t bone steak, you can’t overcook the steak.
The only variable is when you sear the steak in the cast iron pan, or finish it on the grill. The final step to get a crust on the steak shouldn’t take more than two minutes.
If you’re nervous about burning your steak, use a digital thermometer.
The steak can be refrigerated after the sous vide bath for 1-2 days with wonderful results.
You can sous vide it one day, then sear it the next. Keep it in the vacuum sealed bag for freshness.
All sous vide steaks can be cooked between 45 minutes – 4 hours. In this recipe, I cooked the steak 2.5 hours, but I’ve cooked steak for as low as 45 minutes with delicious results.
Don’t forget to add 60 minutes when cooking from frozen.
Make it a surf and turf!! Serve steak with this sous vide seafood recipe: Sous Vide Lobster Tails.
For sides, pair t-bone with sous vide onions in beer, potatoes gratin with pesto or another one of these potato side dishes for steak.
If you’ve ever made a roast before, you know that there’s a fine line between preparing the perfect roast and serving a dried-out disaster. We’ve got tips to help you nail it every time.
