COURSE:
Main Course
Sous Vide Steak and Vegetables: Perfectly Cooked, Every Time
Elevate your meals with the precision and flavour of Sous Vide Steak and Vegetables. Using the sous vide method, you can achieve tender, juicy steak cooked to perfection and vibrant, evenly cooked vegetables that retain their natural flavours and nutrients. This cooking technique ensures that every bite is as delightful as the last, bringing restaurant-quality results right to your kitchen.
Sous vide cooking involves sealing the steak and vegetables in vacuum bags and immersing them in a water bath at a precise temperature. The Instant Pot makes this process simple and efficient, giving you complete control over the doneness of your steak—whether you prefer it rare, medium, or well-done. The vegetables, cooked alongside the steak, maintain their texture and taste, making this a balanced and flavourful dish.
After cooking sous vide, a quick sear in a hot pan gives the steak a beautiful crust, locking in all the juices and adding an irresistible caramelised flavour. Serve with your choice of sauce or seasoning, and pair with the perfectly cooked vegetables for a complete and satisfying meal. With the sous vide method, creating a luxurious steak dinner has never been easier or more foolproof.
Sous Vide Steak & Vegetables
Servings:
2 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 450 g baby potatoes
- 6 baby carrots
- 10 asparagus spears
- 4 shallots
- 30 g unsalted butter
- Salt and freshly ground black pepper
- 2 x 340g sirloin steaks
- 6 garlic cloves
- 2 sprigs of rosemary
- 6 sprigs of thyme
Instructions
- Fill inner pot to just under maximum level with hot water.
- Select sous vide mode, custom 87°C, bring up to temperature.
- Have 3 sous vide compatible zipper type bags ready to fill.
- Add baby potatoes, baby carrots, shallots, 20g of the butter, salt and pepper to the first bag.
- Remove as much of the air as you can by lowering the bag into a bowl of water, using the water to push the air out of the bag, being careful not to allow any water into the bag. Seal while immersed or use a vacuum sealer.
- When the Instant Pot has come to temperature, place the bag of vegetables in the pot, close the lid making sure the valve is open, cook for 1 hour.
- In the meantime, season 2 x steaks well on both sides with salt and freshly ground black pepper.
- Transfer steaks to the second bag, arrange them side by side, along with the crushed garlic cloves, rosemary and thyme. Set to one side.
- In the third bag, add the asparagus spears, the remaining 10g butter, plus more salt and pepper to taste.
- As before, remove as much of the air from the bags as you can. Seal and set to one side at room temperature.
- After the vegetables have been in the water bath for 1 hour, reduce the temperature to 54 °C by replacing some of the hot water with cold. Check with a thermometer.
- Add the steaks, asparagus, and with the vegetables still in the pot, cook for another hour.
- Remove the steaks from the bag, pat dry with kitchen towel.
- In heat safe place on a wire rack, using a kitchen blowtorch to sear the steaks until golden brown, or apply a little high smoke point cooking oil to them, then sear quickly (to avoid cooking through) on both sides and edges, in a very hot preheated, preferably heavy gauge pan.
- Serve alongside the buttered sous vide vegetables.
Sous Vide Steak & Vegetables
COURSE:
Main Course
Servings:
2 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 450 g baby potatoes
- 6 baby carrots
- 10 asparagus spears
- 4 shallots
- 30 g unsalted butter
- Salt and freshly ground black pepper
- 2 x 340g sirloin steaks
- 6 garlic cloves
- 2 sprigs of rosemary
- 6 sprigs of thyme
Instructions
- Fill inner pot to just under maximum level with hot water.
- Select sous vide mode, custom 87°C, bring up to temperature.
- Have 3 sous vide compatible zipper type bags ready to fill.
- Add baby potatoes, baby carrots, shallots, 20g of the butter, salt and pepper to the first bag.
- Remove as much of the air as you can by lowering the bag into a bowl of water, using the water to push the air out of the bag, being careful not to allow any water into the bag. Seal while immersed or use a vacuum sealer.
- When the Instant Pot has come to temperature, place the bag of vegetables in the pot, close the lid making sure the valve is open, cook for 1 hour.
- In the meantime, season 2 x steaks well on both sides with salt and freshly ground black pepper.
- Transfer steaks to the second bag, arrange them side by side, along with the crushed garlic cloves, rosemary and thyme. Set to one side.
- In the third bag, add the asparagus spears, the remaining 10g butter, plus more salt and pepper to taste.
- As before, remove as much of the air from the bags as you can. Seal and set to one side at room temperature.
- After the vegetables have been in the water bath for 1 hour, reduce the temperature to 54 °C by replacing some of the hot water with cold. Check with a thermometer.
- Add the steaks, asparagus, and with the vegetables still in the pot, cook for another hour.
- Remove the steaks from the bag, pat dry with kitchen towel.
- In heat safe place on a wire rack, using a kitchen blowtorch to sear the steaks until golden brown, or apply a little high smoke point cooking oil to them, then sear quickly (to avoid cooking through) on both sides and edges, in a very hot preheated, preferably heavy gauge pan.
- Serve alongside the buttered sous vide vegetables.
Sous Vide Steak and Vegetables: Perfectly Cooked, Every Time
Elevate your meals with the precision and flavour of Sous Vide Steak and Vegetables. Using the sous vide method, you can achieve tender, juicy steak cooked to perfection and vibrant, evenly cooked vegetables that retain their natural flavours and nutrients. This cooking technique ensures that every bite is as delightful as the last, bringing restaurant-quality results right to your kitchen.
Sous vide cooking involves sealing the steak and vegetables in vacuum bags and immersing them in a water bath at a precise temperature. The Instant Pot makes this process simple and efficient, giving you complete control over the doneness of your steak—whether you prefer it rare, medium, or well-done. The vegetables, cooked alongside the steak, maintain their texture and taste, making this a balanced and flavourful dish.
After cooking sous vide, a quick sear in a hot pan gives the steak a beautiful crust, locking in all the juices and adding an irresistible caramelised flavour. Serve with your choice of sauce or seasoning, and pair with the perfectly cooked vegetables for a complete and satisfying meal. With the sous vide method, creating a luxurious steak dinner has never been easier or more foolproof.
