My father earned a living to support our family working away from home for several months at a time. At each homecoming, he would buy a huge sirloin and marinate it in Italian dressing and grill it to medium-rare perfection for a family feast. It is one of my fondest childhood memories. This recipe, while much different, is to honor my father and our steak night tradition.

When it comes to cooking a steak, my favorite method is using a sous vide. I first heard of this method on a trip to Las Vegas to dine at Stripsteak, by world-renowned Chef Michael Mina. In this article, I modified his preparation for an at-home experience.

Sous vide is a method of cooking in which food is sealed in a vacuum-sealed pouch and then placed in a water bath at an accurately regulated temperature. This results in the perfect steak every time, with a pink medium-rare middle from edge to edge and a seared exterior. If you are bold enough to try it, you may not ever put a steak on the grill again.

Contrary to popular belief, cooking a great steak does not start in your kitchen or at the grill. It starts at the butcher or meat counter. I recommend Royalty Meat Co. for the freshest cuts of meat. There are several factors to consider when selecting a steak. The first is the cut of meat. Two of the most popular cuts of meat are the ribeye and the filet. A ribeye will have more flavor because of the fat content, while the filet will be more tender.

The next consideration is the grade of meat. The best options are Wagyu and Prime cuts of beef. Wagyu is the highest quality and will be the most expensive, while Prime is still a very good second choice. So, what is so special about Wagyu cattle? Wagyu cattle are a Japanese breed of cattle that produces high-quality, marbled beef. The name “Wagyu” literally means “Japanese Cow,” and these cows are renowned for their genetic ability to produce well-marbled meat. Simply put, Wagyu beef is the creme de la creme of beef. You can tell the difference between prime and wagyu by simply observing the marbling of each piece of meat.

The final considerations are thickness and aging. A thicker steak will take longer to cook but will also be juicier and more flavorful. Dry-aged beef is beef that has been aged in a controlled environment for anywhere from 14 to 21 days. This process concentrates the flavor and makes the beef more tender. For this recipe, I will be preparing Wagyu filets. We can only honor cooking this Japanese delicacy by preparing it in the most elegant way possible. Now, let’s get to the recipe.

To make this dish, you will need to invest in sous vide if you don’t already own one. I recommend the Anova Precision Cooker because it is very user-friendly. Over time you will find many uses for your sous vide. It also can be a very heart-healthy way to prepare food.

sous-vide-steak-filet-recipe-supper-social-blog

Sous Vide Balsamic Filet Mignon

Print Recipe Pin Recipe

Ingredients

4 Filets Wagyu Beef Sliced 3 1/2'' thickness
4 Tbsp Olive Oil
12 Sprigs Fresh Rosemary
8 Cloves Garlic Peeled and smashed
Black Pepper Freshly ground
Salt
4 Tsp Garlic Powder
4 Tbsp Balsamic Reduction Plus more for serving

Instructions

Preheat your sous vide machine to 130 degrees Fahrenheit.
Season each filet generously with salt, pepper, and garlic powder on both sides.
Prepare each filet for sous vide cooking by placing it in a separate vacuum seal bag. Add 2 cloves of smashed garlic and 3 sprigs each of thyme and rosemary to each bag.
If you don't have a vacuum sealer, you can use Ziplock bags. Place the filets in separate bags, ensuring to remove as much air as possible by partially submerging the bags in water before sealing them completely.
Drizzle 1 tablespoon of olive oil into each bag over the seasoned filets.
Seal the bags tightly using a vacuum sealer or by ensuring there's no air left in the Ziplock bags.
Once the water in the sous vide machine reaches the desired temperature, carefully lower the sealed bags into the water bath.
Cook the filets in the sous vide for 40-45 minutes to achieve the desired level of doneness.
While the filets are cooking, preheat a heavy-bottomed skillet, preferably cast iron, over medium-high heat with a drizzle of olive oil.
Once the filets have finished cooking in the sous vide, carefully remove them from the bags and place them on a wire rack set over a sheet pan.
Drizzle each filet with a generous amount of balsamic reduction.
Ensure the skillet is hot before adding the filets. Quickly sear each side of the filets for 30-45 seconds, or until a golden-brown crust forms.
Be cautious not to overcook the filets during the searing process, as they should already be cooked to medium-rare from the sous vide. Additional cooking time will result in a more well-done steak.
Once seared, remove the filets from the skillet and allow them to rest for 3-4 minutes before serving.
Serve the filets with an additional drizzle of balsamic reduction to complement the rich flavor of the steak.