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Sous Vide Wagyu Beef Tenderloin Beef

Larn how like shooting fish in a barrel it is to sous vide wagyu steak perfect every time. Seal in all the moisture and flavour with just two ingredients.

Before jumping to the recipe delight note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

sous vide wagyu on a plate.

sliced steak on a plate.

Cooking the perfect sous vide wagyu steak is incredibly easy! Anyone can practice information technology!

Delight exercise not experience intimidated by the process of using a sous vide car or using a Thermomix to sous vide either.

I will show y'all how easy it is to cook the perfect steak sous vide with just 2 ingredients! Yep! Just ii!

Then, let's get to it!

  • Why we Love this Recipe
  • Sous Vide Wagyu Ingredients
  • Pace by Pace Instructions
  • Tips for Success and FAQs
  • More than Recipes for You to Effort

Why we Love this Recipe

Well of form we love this recipe because it is easy and only has two ingredients, right? Only to be honest y'all are going to beloved it equally this really is the best way to melt any steak.

Cooking sous vide allows you lot to seal in the flavour and wet into a steak and an expensive cutting like wagyu.

I have added my undercover style to sear the wagyu after cooking the steak in water. Trust me this is the way you lot will cook from now on!

sliced seared wagyu on a plate.

Sous Vide Wagyu Ingredients

salted wagyu on a plate.

Yes, this is all you need to melt the all-time steak e'er! Permit's not over complicate it.

Wagyu – for this recipe I used a wagyu porterhouse. (Also known as striploin, strip, sirloin, superlative loin, New York Strip to proper noun a few). Wagyu does come in a range of marble scores. For this recipe I used wagyu sourced from local Woolworths supermarket. Culling cuts you could use would exist a scotch fillet, rump cap, rump, or even pork shoulder steaks for this recipe.

Common salt Flakes – I depression Cell Squared Salt Flakes or Maldon Salt Flakes. They are just the "correct" amount of saltiness for me. Delight utilize salt flakes and not iodized or fine salt for this recipe.

Footstep by Step Instructions

two steaks on a plate.

Step 1. Remove steak from the fridge. Salt both sides liberally with salt flakes. Leave at room temperature while bringing the sous vide bath up to 54.5°C. I use the Anova Precision Cooker.

wagyu steak in a sous vide bag.

Step 2. Seal the wagyu in a sous vide bag. I use the Luvele Deluxe PRO Vacuum Sealer.

cooked steak in a water bath.

Footstep 3. Place the vacuum sealed wagyu steaks into the water bath. For a medium rare sous vide wagyu cook for 2 hours at 54.5°C.

cooked steak on a plate.

Footstep 4. Remove the sous vide wagyu steaks from the bag. Pat dry with paper towel.

A salted frying pan.

Step 5. Heat a cast iron pan or skillet over high rut. Sprinkle liberally with common salt.

Cooked steak in a pan.

Pace vi. Fry for merely xxx seconds each side. The salt will form a golden crust on the steak.

Tips for Success and FAQs

Can I apply any cutting of meat?

Yep, you tin can. Wagyu is not essential.

What does the salt do?

The salt flavours the meat when in cooking in a sous vide bath. In the frying pan salt helps seal and class a delicious crust on the outside of the beef. This is my preferred style to prepare any cut of beef or pork.

Can I Sous Vide in my Thermomix or Magimix?

Yes, you tin can. It is recommended to add lemon juice to a bathroom of water in the mixer (enough to cover the steaks but exercise not get higher up the max line). Preheat the mixer for fifteen min/Sous Vide/55°C. Identify the sealed steaks into the basin and cook; 1hr 45 min/Sous Vide/55°C. To sous vide in the Magimix Melt Proficient simply add one.75l of water to the mixer. Heat to 55°C. Add the sealed bag into the bathroom and cook; speed 0/55°C/1hr 45 min.

What to serve with sous vide wagyu steaks?

I served the very delicious Blackberry & Cucumber Salad from our cookbook Every Solar day Keto. Another delicious side or sauce would be our Mushroom Sauce or a uncomplicated salad of green leaves.

I don't take a vacuum sealer apparatus can I practice it some other fashion?

You lot tin by using what is called the h2o deportation method. Identify the seasoned steaks into a ziplock bag (use a quality make as cheaper ones may not withstand the heat) do not zip up. Slowly lower the bag into a sink of water and seal the bag once the air is removed.

I don't have a vacuum sealer appliance can I do it in my oven?

You tin sous vide in an oven if you can fix to depression temperatures. Set the oven for approximately 70°C and place a large baking dish into the oven filled with water. Utilize a temperature gauge to monitor the temperature of the water until it is consistently at or around 55°C. You volition need a slightly higher oven temp than the 55°C to heat the water and maintain information technology. Then follow the recipe in the recipe card.

More than Recipes for You to Try

Hither are some more delicious keto recipes for some inspiration.

  1. The All-time Keto Taco Salad with Basis Beef
  2. Instant Pot Mexican Shredded Beef – Keto (1g cyberspace Carbs)
  3. Buttery Beefiness Casserole with Dumplings
  4. Keto Thai Beefiness Salad And then delicious and simply 3g Net Carbs
  5. Smokey Keto Charcoal-broil Sauce | Sugar-free

I practice promise you honey my very elementary sous vide wagyu steak. If you do make information technology, have a pic and tag me on socials or share on Keto Community FB Group. Allow me know if you made it in the Thermomix, Magimix, Anova Sous Vide or the adept former-fashioned mode, in the oven.

xox

two plates of sliced sous vide wagyu steaks.

Keto Meal Plans & Support

two plates of sliced sous vide steaks.

  • Sous Vide appliance

  • Thermal cooker

  • 400 g wagyu sirloin ii x 200g steaks
  • Common salt flakes

CONVENTIONAL METHOD

  • Salt both sides of the steak liberally with salt flakes. Get out at room temperature while bringing the sous vide bath upwardly to 54.5°C. I use the Anova Precision Cooker.

  • Seal the wagyu in a sous vide pocketbook. I use the Luvele Deluxe PRO Vacuum Sealer.

  • Identify the vacuum sealed wagyu steaks into the h2o bath. For a medium rare sous vide wagyu cook for 2 hours at 54.v°C.

  • Remove the sous vide wagyu steaks from the bag. Pat dry out with paper towel.

  • Heat a cast iron pan or skillet over high heat. Sprinkle liberally with salt.

  • Fry for only thirty seconds each side. The salt will form a golden chaff on the steak.

THERMAL METHOD

  • Insert the blade embrace. It is recommended to add lemon juice to a bath of water in the mixer (plenty to embrace the steaks but do non go above the max line). Preheat the mixer for 15 min/Sous Vide/55°C.

  • Place the sealed steaks into the bowl and cook; 1hr 45 min/Sous Vide/55°C.

  • (To sous vide in the Magimix Melt Expert simply add ane.75l of water to the mixer. Estrus to 55°C. Add the sealed handbag into the bath and melt; speed 0/55°C/1hr 45 min).

  • Remove the sous vide wagyu steaks from the bag. Pat dry with paper towel.

  • Rut a cast atomic number 26 pan or skillet over high heat. Sprinkle liberally with common salt.

  • Fry for only 30 seconds each side. The salt volition form a golden crust on the steak.

FAQs
Tin can I sous vide steak without a vacuum sealer?
You tin can by using what is called the water deportation method. Place the seasoned steaks into a ziplock handbag (use a quality brand as cheaper ones may not withstand the heat) do not zip up. Slowly lower the purse into a sink of water and seal the bag once the air is removed.

Tin can I sous vide and sear after?
Yes you can. Only take the meat from the fridge and exit at room temperature fo 15-20 minutes before searing or place into a sealed bag and immerse in warm water to estrus through to the middle gently without cooking the within.

Ingredients

Employ wagyu or whatsoever preferred beef cut. Increase cooking fourth dimension if required for a thicker cutting.

Serving: i serve | Calories: 154 kcal | Protein: 26 chiliad | Fat: 5 grand | Saturated Fat: ii m | Cholesterol: 47 mg | Sodium: 76 mg | Potassium: 464 mg | Calcium: 24 mg | Atomic number 26: 3 mg | Magnesium: 17 mg | Net Carbs: 0 thou

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