Many of us rely on color to tell if beef steak is done, assuming a nice shade of pink or brown means it’s ready. But color can be misleading, leading to steak that’s either undercooked, overcooked, or dry. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: Sous-vide cooking uses precise temperature control to guarantee perfectly tender, juicy beef steack every time. Let’s dive into why sous-vide is the foolproof method for mastering steak doneness.
Many people judge beef steak doneness by color, assuming pink means medium or brown means well-done, but color can be misleading. Factors like cut, cooking method, and lighting affect appearance, leading to steak that’s undercooked or dry and overdone. Instead of relying on color, focusing on internal temperature provides a foolproof way to perfect beef steak doneness.
Sous-vide cooking uses precise temperature control to achieve doneness. By sealing beef steak in an airtight bag and cooking it in a constant-temperature water bath, sous-vide ensures even cooking from edge to center. This method allows you to set an exact temperature for your preferred doneness, locking in juices and flavors for consistently tender, juicy steak every time.
For beef steak, ideal sous-vide temperatures range as follows:
Gather your tools: you’ll need a sous-vide cooking machine, a vacuum sealer, and vacuum cooking bags.
The vacuum bag acts like a second skin, protecting food from outside elements like heat, water, microbes, and bacteria, while keeping it completely safe. The bag creates a barrier without any chemical exchange between the bag and the food, ensuring no health risks and preserving the quality and taste of your ingredients.
Prepare and seal the steak: lightly season the beef steak with salt, pepper, and any preferred herbs like rosemary or thyme. Place the seasoned steak in a vacuum cooking bag. Seal tightly, using a vacuum sealer.
Always start with chilled (refrigerator-temperature) beef steak for sous-vide, but never frozen. If the steak is frozen, make sure to fully thaw it before cooking for the best, most even results.
Optional searing: for a caramelized crust, heat a skillet with oil and sear the beef steak for 1 minute per side before cooking.
Pasteurization: submerge the bag in simmering water at 83 °C for 4 minutes
Set the temperature: fill the sous-vide machine with water and set up the temperature based on desired doneness:
Cook the beef steak: submerge the bag in the water and cook for 1 to 4 hours, depending on the thickness of the beef steak, the thicker the longer.
Cooling step, the 10/10/2 rule: 10 minutes at room temperature, then 10 minutes in cold tap water, finally 2 minutes in an ice bath.
Regenerate before eating: if you want to eat it hot, submerge the bag in water at 58 °C for 10 minutes. It is also possible to eat it cold.
Serve and enjoy! Serve the beef steak as is or with your favorite side dishes.
Sous-vide is reliable, but a few mistakes can impact results. Here’s how to avoid them:
Not sealing the bag properly: any air in the bag can cause uneven cooking. Use a vacuum sealer with vacuum cooking bags to remove all air.
Setting the wrong temperature: stick to recommended temperature. Correct temperature ensures the ideal steak texture.
Failing the cooling steps: properly cooling sous-vide steak is essential if you plan to store it for later. Cooling helps preserve texture and flavor and ensures food safety for future use.
Cooking beef steak can feel like a balancing act, but sous-vide takes out the guesswork, ensuring perfect results every time. With precise temperature control, sous-vide delivers your desired texture, whether tender and buttery or firm and flaky, while locking in moisture and flavor. Say goodbye to overcooked or underdone steak!
If cooking steak sous-vide still sounds a bit complex, why not get hands-on experience? Join our expert Cyrille in a dedicated sous-vide workshops, where you’ll learn all the tips and tricks to mastering sous-vide cooking and debunk any remaining myths!
And if you’re ready to master sous-vide cooking for more than just steak, check out our tips and tricks for cooking sous-vide pork, salmon, chicken breast, or even carrots. Each guide offers expert advice for perfect results every time!
Senior Lecturer — EHL Practical Arts at EHL Hospitality Business School on Lausanne Campus
Mr. Cyrille Lecossois teaches culinary arts and restaurant service courses at EHL. He originally trained as a cook and obtained professional certificates in culinary arts and hotel and restaurant operations. He began his career in restaurants in France, as a cook, or line cook and then gained international experience by working for Club Mediterranée (Club Med) in various locations over a period of six years.
Arriving in Switzerland for family reasons, Cyrille worked in a restaurant at the top of Montreux, and then in a five-star hotel restaurant in Montreux. He joined EHL in 2001, occupying different positions from culinary instructor to executive chef. Since then, he has added a new dimension to his career by focusing on developing and implementing highly effective teaching and learning methodology for higher education and the practical arts subjects that he teaches.