Sous vide cooking has become an increasingly popular method for cooking meat to perfection. Sous vide involves cooking vacuum-sealed food in a precise, temperature-controlled water bath. This technique allows you to achieve the ideal doneness from edge to edge without over or undercooking.
Many people wonder if you can sous vide Omaha steaks right in the original vacuum-sealed packaging they come in. Here are the main pros and cons to consider:
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Pros of Sous Viding Omaha Steaks in Original Packaging
- Convenience: You don’t have to repackage the steaks or find your own vacuum sealer bags. Just drop them straight into the water bath.
- Preserves freshness: The original packaging helps lock in moisture and keeps oxygen out. This maintains the quality of the meat.
- Minimizes handling: Less handling of the raw meat reduces the risk of introducing bacteria. The steaks go from package to bath.
- Saves prep time: Not having to prep and repackage the steaks saves time in the kitchen. You can start sous viding faster.
Cons of Sous Viding Omaha Steaks in Original Packaging
- Unknown plastic: The plastic used in store packaging may not be BPA-free or made for high temperatures.
- Can’t add seasoning: The factory packaging prevents you from adding seasoning or marinades directly to the meat.
- No visual check: You can’t inspect the meat before cooking. Any issues like excessive fat won’t be noticed.
- No sear option: The packaging prevents searing or torching before or after cooking. This affects browning and texture.
Overall, if convenience is your priority, then sous viding in the original packaging can work. But for the highest quality results, it’s better to repackage with BPA-free bags and season the steaks yourself.
How to Properly Sous Vide Omaha Steaks
To get the most out of sous viding Omaha steaks, follow these steps for optimal flavor, texture and food safety:
Step 1: Select Your Cut(s)
Omaha Steaks offers a variety of premium beef cuts like:
- Ribeyes
- Strip steaks
- Tenderloins
- Top sirloins
- Porterhouses
Pick your preferred cut(s) and desired number of servings. Thicker steaks generally work best.
Step 2: Prepare Your Steak(s)
Remove the steak(s) from the packaging. Trim off any excess fat or silver skin. Pat the steaks dry with paper towels.
Season liberally with salt and pepper or your favorite steak seasoning like garlic powder or Montreal Steak. You can also rub the meat with fresh herbs like rosemary, thyme or sage.
For extra flavor, you can coat the steaks with garlic butter, chimichurri or pesto before sealing. Or marinate for 1-2 hours in a marinade containing oil, acid and herbs.
Step 3: Seal the Steaks
Place each seasoned steak into a fresh vacuum sealer bag or zip-top bag. Squeeze out excess air and seal the bag shut.
Make sure the bags are BPA-free and designed for sous vide cooking. Double bagging can provide extra insurance against leaks.
Step 4: Cook in Water Bath
Preheat your sous vide cooker to the desired temperature (see chart below). Gently lower the bagged steaks into the water bath.
Attach weights if needed to keep the bags fully submerged. Cook for the minimum time based on thickness and doneness.
Step 5: Finish the Steaks
Once cooked, remove the steaks from the bags and pat dry. You can quickly sear the steaks for 30-60 seconds per side in a hot skillet with butter or oil to develop a nice crust.
Let rest for 5 minutes before slicing against the grain and serving. Enjoy your perfectly cooked sous vide Omaha steaks!
Recommended Sous Vide Temperatures for Different Steak Doneness Levels
One of the keys to sous vide steak success is cooking at the right temperature for your desired doneness. Here are the recommended temps:
- Rare: 120-129°F (49-54°C)
- Medium Rare: 130-139°F (55-59°C)
- Medium: 140-144°F (60-62°C)
- Medium Well: 145-154°F (63-68°C)
- Well Done: 155°F+ (68°C+)
Thicker steaks (2 inches or more) typically need longer minimum cook times, while thinner steaks can be done faster.
Here are approximate guidelines for minimum cook times based on thickness:
- 1 inch steaks: 1-2 hours
- 1.5 inch steaks: 2-3 hours
- 2 inch steaks: 3-4 hours
You can certainly cook the steaks longer, even double the time, with no loss in quality. The key is temperature, not total time.
Always cook at least the minimum time required to achieve safe pasteurization based on thickness. Use a digital thermometer to confirm doneness when ready to serve.
Safety Precautions When Using the Sous Vide Method for Omaha Steaks
While sous vide cooking is generally very safe, there are some precautions to take:
- Keep meat refrigerated before cooking. Don’t leave steaks sitting out at room temp.
- Use pasteurization times and temps. Follow guidelines to eliminate harmful bacteria.
- Prevent cross-contamination. Be careful not to contaminate tools, bags, counters, etc.
- Chill promptly after cooking. Don’t leave cooked steaks lingering out too long.
- Discard any leftovers after 3-4 days. Don’t save sous vide meat for too long.
- Clean equipment well. Make sure water baths and bags have no bacterial growth.
- Buy quality meat like Omaha Steaks for the freshest starting ingredients.
- Use properly sealed bags. Check for leaks and use good vacuum pressure.
Following food safety best practices is key when using the sous vide method. Take care at each step of the process for the safest results.
Common Mistakes to Avoid When Sous Viding Omaha Steaks
Sous vide cooking is pretty foolproof, but there are some common mistakes to watch out for:
- Not sealing bags properly – Make sure to remove excess air and get a tight vacuum seal.
- Overcrowding the water bath – Don’t overload your cooker. Steaks need room to circulate.
- Cooking at the wrong temperature – Double check recipes and doneness temps.
- Not weighting bags down – Use weights or plates to keep steaks fully submerged.
- Ending cook time prematurely – Always go at least the minimum time for thickness and doneness.
- Letting temperature fluctuate – Use a lid and insulate your cooker to maintain steady heat.
- Forgetting to pre-sear fatty cuts – Quickly sear fatty ribeyes, etc. before cooking to render fat.
- Not letting meat rest before slicing – Always allow 5-10 minutes of rest time after cooking for juices to redistribute.
Avoiding these common missteps will help you achieve sous vide success with premium Omaha steaks!
How to Finish Your Sous Vide Omaha Steak for the Best Flavor and Texture
The finishing step is key for putting that perfect final crust on your sous vide Omaha steak. Here are some top finishing techniques:
Skillet Searing
- Pat steaks dry thoroughly with paper towels
- Heat skillet over high heat with a high smoke point oil
- Add steaks and sear 30-60 seconds per side
- Butter baste in the last 30 seconds for extra flavor
Torch Searing
- Dry steaks very well to prevent flare-ups
- Sear lightly with short torch bursts across entire surface
- Move torch continuously to prevent burning
Grill Searing
- Scrape and oil hot grill grates well
- Sear steaks over high direct heat 1-2 minutes per side
- Move steaks every 15-30 seconds for grill marks
Cast Iron Sear
- Preheat cast iron skillet with oil in a hot oven
- Carefully remove pan and place on stove over high heat
- Sear steaks in the hot skillet 60-90 seconds per side
Broiler Sear
- Place a wire rack lined sheet pan under the broiler
- Broil steaks 4-6 inches from heat for 2-3 minutes per side
- Watch closely to avoid burning
Whichever method you choose, resist the urge to overcook. A light sear adds great texture and flavor without overdoing the interior.
Let steaks rest 5 minutes after searing, then slice and serve your perfect sous vide Omaha steaks!
Comparing the Taste of Sous Vide Omaha Steak vs. Traditionally Cooked Steak
So how does sous vide steak actually taste compared to traditional cooking methods? Here’s a look at the differences:
Texture
- Sous vide steaks are exceptionally tender edge to edge. No more overdone gray outer layers.
- Traditional steaks can have varied textures with crispy seared exteriors and uneven doneness.
Juiciness
- The low temperature sous vide cooking locks in moisture extremely well. Steaks are incredibly juicy.
- High heat traditional cooking can result in drier steaks as juices are lost through sear, grill or broiler.
Flavor
- Sous vide concentrates meaty flavors and seasonings absorbed during long cooks.
- Grilling and broiling add signature smoky charred flavors from browned exterior.
Doneness
- Sous vide ensures the exact same perfect doneness from edge to center every time.
- Traditional methods often produce more uneven doneness based on grill/oven hot spots.
Ease
- Set it and forget it! Sous vide requires little effort or monitoring once up to temp.
- Grilling and broiling need attentive flipping, rotating and temperature regulation.
While traditional steak has its merits, sous vide takes the guesswork out and delivers superb steaks with unparalleled texture and juiciness every time. For convenience and consistency, it’s hard to beat sous vide!
