This sous vide skirt steak is very tender, delicious, and evenly cooked. If you want to cook a better steak dinner, you should use the sous vide cooking technique.
A 3 pound skirt steak should take approximately 1 hour and 15 minutes to cook sous vide at 155° F (68° C) for medium rare. This means that a steak will be cooked for two and a half hours.
When your skirt steak is precisely cooked to the temperature you want it to be, it’s wonderful.
This is a recipe that is incredibly easy to make, and packed with flavors. It can be made into an amazing steak salad or served on sandwiches.
Sous vide cooking is a French technique that uses vacuum pressure to create a perfect, safe, and juicy result.
Here is an example of how sous vide cooking works: The beef is placed in a plastic bag and sealed under vacuum pressure.
The meat cooks under vacuum pressure, but not air. The result is tender, juicy, and flavorful beef that you can serve with anything from mashed potatoes to spaghetti.
How do sous vide work?
This is a simple method of cooking where a food item is placed in a sealed plastic pouch, placed in a water bath with a constant temperature.
The food is left in this water bath for hours and hours. The process helps the food retain its flavor and nutrients and is known to be safe.
Why sous-vide skirt steak?
The skirt steak is a tough and lean cut of meat. A juicier, more tender, and delicious steak can be found in sous vide type of cooking.
You will get an even doneness edge to edge because the food is cooked evenly through sous-vide.
By eliminating short windows of time for perfect doneness, you can walk away from it while it is cooking.
See Also: Breville Joule Sous Vide Cooker Review
- 1 1/2 pound skirt steak, cut into two pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
Steps to follow
- Set the sous vide cooker to 132 degrees F.
- Place the steaks in their zip lock or vacuum seal bag after seasoning them with salt and pepper.
- The bags can be sealed using either the water immersion technique or a vacuum sealer.
- The bags should be placed in the water bath and the timer set for 8 hours or 10 hours.
- Once the time has reached remove the steak from the water bath and pat it dry with paper towels.
- Now rub the steak with olive oil.
- Take a cast-iron skillet and place it over a high flame for 5 minutes.
- Now place the steaks inside the cast iron skillet and sear it for 1 to 2 minutes until it becomes brown on both sides.
- Once done it is ready to serve.
Temperature and Timing guide
For Sous Vide Strip, Ribeye, Porterhouse/T-Bone, and Butcher’s Cuts
|Doneness||Temperature Range||Timing Range|
|Very rare to rare||120°F (49°C) to 128°F (53°C)||1 to 2 1/2 hours|
|Medium-rare||129°F (54°C) to 134°F (57°C)||1 to 4 hours (2 1/2 hours max if under 130°F/54°C)|
|Medium||135°F (57°C) to 144°F (62°C)||1 to 4 hours|
|Medium-well||145°F (63°C) to 155°F (68°C)||1 to 3 1/2 hours|
|Well-done||156°F (69°C) and up||1 to 3 hours|
For Tenderloin steaks
|Doneness||Temperature Range||Timing Range|
|Very rare to rare||120°F (49°C) to 128°F (53°C)||45 minutes to 2 1/2 hours|
|Medium-rare||129°F (54°C) to 134°F (57°C)||45 minutes to 4 hours (2 1/2 hours max if under 130°F/54°C)|
|Medium||135°F (57°C) to 144°F (62°C)||45 minutes to 4 hours|
|Medium-well||145°F (63°C) to 155°F (68°C)||45 minutes to 3 1/2 hours|
|Well done||156°F (69°C) and up||1 to 3 hours|
How long does it take to sous vide skirt steak?
A properly sous vide skirt steak should be cooked for at least an hour.
The USDA requires all meat to be cooked to an internal temperature of at least 145ºF/63.5°C before it can be served to consumers. This steak will have the texture of a filet mignon.
Can you sous vide skirt steak ahead of time?
Yes! But if you want to prep this ahead of time and it will be easier, I’d suggest slicing it up into 1-inch strips and vacuum sealing them in a plastic bag for up to three days.
You can even freeze them for up to two months in zip lock bags if you prefer. Just make sure they are defrosted before cooking.
What’s the difference between skirt steak and flank steak?
Skirt steak, or London broil, is the long muscle that runs along the side of the animal, which is typically found on the cattle’s rump.
Flank steak is the flat muscle that runs along the side of the cow from the rear leg to the head. It comes from the shoulder.
It is the most popular steak used in restaurants. You can buy it ground or in steaks. Some people prefer to remove the bone and cut it into thin slices.
Should I marinate the steak?
Marinating does add more flavor to the steak but don’t marinate it for too long or it could toughen up the meat.
If you do want to use a marinade, try to find one that can be made ahead of time so you can just toss it on the grill, then turn down the heat or use a cast iron griddle, and finish the steak while you make the rest of dinner.
Can I use any type of plastic bag?
You can use any bag or container that will not melt in the microwave. Plastic bags with plastic handles work best.
The bag must be sealed or tied closed, and then the plastic handle must be un-clipped.
You can also use the following methods to prevent melting:
- Microwave on defrost or reheat setting.
- Reheat on high for 1 minute if microwaved on defrost;
- Otherwise, reheat on high for 3 minutes.
- Microwave on warm, then turn off and let stand for 5 -10 minutes.
Follow the simple steps and ingredients mentioned in this article to perfectly sous vide skirt steak. I am sure you will love this recipe.
If you have tried this recipe at your home then comment below about your experience.