Cooking the perfect steak, sous vide, in the Thermomix


Cooking the perfect steak, sous vide, in the Thermomix

So today we experimented with sous-vide cooking in the Thermomix for the very first time and ooooh wow, I don’t think I have ever had a nicest, more tender & juicy piece of meat, anywhere in the world, ever. It was A.M.A.Z.I.N.G.! (Steak lover DH fully agrees too).

With the Thermomix giving you perfect control over the temperature, there’s honestly nothing difficult about cooking sous-vide.

Let’s do this:

  1. Chose your steak: fillet/tenderloin, rib-eye, sirloin or rump all work well, so long as it is at least 3cm thick.
  2. Be mindful of the size: it needs to fit in the simmering basket. Realistically, you’ll want to cook 2 steaks at a time maximum.
  3. Bag it up, without any seasoning. There are 3 options here:
  • Use your own vacuum food bag sealer.
  • Ask your butcher to do it (this is what we did. We took the Thermomix simmering basket with us too, to make sure steaks fitted).
  • Use Ziplock bags and apply the displacement method: Put your steak in a Ziplock bag. Push bag into the water, open side up, and gently push the steak under, submerging all of the bag bar the seal. Start sealing from one side, gently pushing the rest of the bag under as you seal (without getting any water in the bag) until it is fully sealed with as much air pushed out as possible.

4. Add 1.5 l tap water to the mixing bowl. Insert simmering basket with steaks in it. Add more cold water to come up to the ‘max’ line of the basket, making sure the steaks are covered in water.

5. Cook as follows:

  • Rare – 50C / Speed 2 / 70 minutes
  • Medium-rare – 55C / Speed 2 / 72 minutes
  • Medium – 60C / Speed 2 / 74 minutes

6. Sear
That is it – your steaks are cooked. All you need now is to quickly sear them to add some flavours.

Heat up a frying pan until very hot (the heat of the pan is very important here as you don’t want or need to cook your steaks anymore, just sear them).

Add salt & pepper to the steaks and bit of oil to the pan, then lay the seasoned steaks into it, leave a few seconds until browned, then quickly turn and repeat on the other side, and remove immediately to a plate.

And that is it. You can now enjoy the most tender, beautiful steak right away. It doesn’t need to rest so just plate your favourite accompaniments to go with it and bon appetit.

We had cauliflower gratin, potatoes and bearnaise sauce with ours (all made in the Thermomix obviously… I will post recipes soon!).

Delicious. Bon appetit x


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  1. This was our date lunch experiment. We will definitely do it again and again. Very delicious.

  2. Hi, can’t wait to try this, thank you for sharing. Two questions though, is it safe to cook in plastic or should we look for special type? And should meat be cold before cooking? Thank you

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