AIP Sous Vide Steak Recipe
Not all steaks are created equal, and not all methods of cooking are either. This AIP sous vide steak recipe will give you a perfectly cooked steak every time.
What Is Sous Vide?
It sounds super fancy and out of reach of the average person, but it’s really not. French for “under vacuum,” sous vide is a method of cooking in which you place a sealed bag in water and cook it slowly in a lower than normal temperature.
Sous vide solves an important problem — unevenly cooked food. As carefully as you prepare meals, it’s all too easy to overcook the meat to get the temperature right on the inside.
Under typical cooking conditions, you don’t have much control over the temperature. By using sous vide, you can control the water temperature precisely.
Your meat or vegetables will cook evenly, and they will not become dry, chewy, or tough. The consistent results you get with sous vide cooking are hard to replicate.
What You Need for Sous Vide
If you have sous vide machine, you’re in luck. If not, no problem. There are some simple hacks you can do to try sous vide without the commitment of purchasing equipment.
Use a large pot and add water, making sure to leave enough room to accommodate the food you’ll add.
You’ll need an accurate thermometer. Secure it to the pot using a large binder clip, or you could hang it over a carefully placed skewer. If you really don’t have a way to secure the thermometer, you could periodically check the temp by hand, but that seems like a bit of a hassle.
If you don’t have a fancy vacuum sealer, you can make do with Ziploc bags. Place each steak in its own bag and submerge it in the water bath, letting the water take the air out of the bag before you seal it shut.
So you definitely don’t need fancy equipment to replicate a favorite technique of top chefs!
Seasoning Your Sous Vide Steak
You’ll notice this steak recipe does not use seasonings like chili pepper, red pepper flakes, curry, or paprika. That’s because these spices are not allowed on autoimmune protocol.
The fun thing about sous vide is you can experiment with different marinades and rubs to find what you like best. Just make sure you check out this list of nightshades to make sure you’re not incorporating any non-AIP ingredients!
This is a fool-proof recipe to achieve the perfect steak with a water bath.
- 2 fillet steaks (approx. 4.2oz / 120g each)
- 2 Tablespoons (30 ml) of olive oil
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1 Tablespoon (15 ml) of olive oil, additional to fry
- water bath (or create your own)
- vacuum sealer
- sous vide bags
- Fill a water bath with water and preheat to 130°F (54°C).
- Place each steak into individual sous-vide bags and add a tablespoon of olive oil, a sprig of rosemary, and a sprig of thyme into each bag. Use a vacuum sealer to seal both bags under full pressure.
- Place the bags into the preheated water bath (it usually buzzes/notifies you when its preheated), ensuring they are fully submerged under the water. Leave in the water bath for 35 minutes.
- Remove the bags from the water bath and allow to rest for 10 minutes before opening. Discard the bags and the herbs.
- To finish, heat a tablespoon of olive oil in a pan and once very hot, sear the steaks for 20-30 seconds on each side to get some good color and caramelization.
- Season with salt and serve with your choice of side dish.
All nutritional data are estimated and based on per serving amounts.
- Calories: 512
- Sugar: 0 g
- Fat: 47 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 21 g