Incredibly tender steak cooked using the sous vide (water bath) method in the Hamilton Beach Professional Sous Vide Slow Cooker.
If you’ve ever watched Chopped or other cooking shows, you may have seen someone place food in a sealed bag and place it in a hot water bath machine. On a compressed time frame show like Chopped it is done mainly for marinating or pickling. I have always been curious about this cooking method, so I said yes when Hamilton Beach approached me to ask if I’d like to try their new sous vide machine, which also doubles as a slow cooker. They’ve also generously included a second unit to give away. Most sous vide machines are in the $800 price range and include a circulating motor. While this does not circulate the water, it’s at a price point that’s affordable for home cooks that want to be producing pro results.
This is may be most tender steak I have eaten in my life. Check out my Facebook Live video to see how I did it step by step.
I used their Steak with Chimichurri Sauce recipe (included in the booklet) as a starting point, giving it my own Recipe Renovator flair.
Since we’re featuring paleo-friendly recipes this month I wanted to showcase a cooking method that’s low and slow, which is the best way to cook red meat to reduce possible carcinogens from grilling. The final quick sear adds a brown crust without increasing that risk. If you spend a lot on grass-fed pastured beef (which we eat only about once a month), you don’t want to ruin it. That’s what I like about this machine, as it is nearly impossible to overcook the meat. Be warned, it’s not a fast method. It took 20 minutes for the unit to come to temperature (starting with hot tap water) and then 2 hours to cook the meat. So it’s definitely a weekend option, although you can use the slow cooker option on any day of the week.
Note: You will need 4 heat-safe bags (BPA free). I used Ziploc quart-size freezer bags.
I’ll be giving away this fantastic Hamilton Beach Professional Sous Vide Slow Cooker on October 27, 2016. Look for the sweepstakes post on that day to enter.
Required FTC disclosure: I was sent one unit myself in order to test and develop this recipe. I was not paid to write this post.
Sous vide steak
Steak and dry rub
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon tomato powder (dried) optional
- 1/4 teaspoon black pepper
- 1/8 teaspoon sea salt
- 16 ounces sirloin steak beef top sirloin, in 4 pieces
- 1 cup Italian flat-leaf parsley (fresh) or 1 small bunch
- 3 cloves garlic peeled
- 2 tablespoons oregano leaves (fresh) or 1 package
- 1 tablespoon mint leaves (fresh) or 1 package
- 1 onions (green) white part only, roughly chopped
- 1/4 cup olive oil (extra virgin)
- 2 tablespoons lemon juice (fresh) or the juice of 1 lemon, zest too
- 1 tablespoon red wine vinegar or sherry vinegar
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Blend all the ingredients for the dry rub in a mortar and pestle or spice grinder. Pat the steaks dry and apply dry rub evenly to both sides.
- Place each steak in a new Ziploc bag. Close the zip top most of the way, then carefully submerge the bag to force the air out, being careful not to get any water in the bag. Close tightly and repeat with all bags.
- Fill the unit with hot tap water and turn on, setting to 140F. This is for Medium steaks. I set it for 2 hours and 10 minutes. Once the unit comes to temperature it will beep three times. Use tongs to place the steak bags into the rack and adjust water level to the Max line before closing the lid. Cook until the timer goes off.
- If you wish, reserve the juice from each bag into a small saucepan. Make a slurry from 1 tablespoon of arrowroot powder and 2 tablespoons of the juice, then stir in. Cook over medium heat until the sauce thickens to your liking.
- Heat 1 tablespoon of olive oil in a nonstick skillet over high heat until shimmering. Pat steaks dry, then sear for 45 seconds on each side to brown. Serve with chimichurri sauce.
- Place garlic and herbs in the food processor and pulse until roughly chopped. Add the rest of the ingredients until finely minced but not puréed. Serve over steak. Use leftover sauce within a week.