Perfecting Sous Vide Skirt Steak: A Complete Guide
This sous vide skirt steak recipe brings out the ultimate tenderness and flavor of the meat, using a signature marinade and aromatic herbs. Perfectly cooked to your desired doneness, each bite is juicy and rich.
Ingredients
Scale
- 1 lb skirt steak (450 g)
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon citrus juice (lemon or lime)
- 2 cloves garlic, minced
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 sprigs oregano
- 2 tablespoons butter
Instructions
- Step 1 – In a bowl, combine olive oil, soy sauce, citrus juice, and minced garlic to make the marinade. Place the skirt steak in a vacuum-seal bag and pour the marinade over it. Add rosemary, thyme, and oregano sprigs.
- Step 2 – Seal the bag using a vacuum sealer, ensuring no air remains. Preheat your sous vide to your preferred doneness temperature.
- Step 3 – Place the sealed bag in the sous vide bath and cook for 3-4 hours to allow the flavors to fully infuse into the meat.
- Step 4 – Once cooked, remove the steak from the bag and pat it dry with paper towels.
- Step 5 – Heat a skillet over high heat and add a splash of oil. Sear the steak for 1-2 minutes on each side until a golden crust forms.
- Step 6 – In the last minute of searing, add butter to the skillet and baste the steak with the melted butter.
- Step 7 – Remove the steak from the skillet, let it rest for 5 minutes, then slice against the grain and serve.
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