These sous vide steaks where cut from an inexpensive beef roast to make a perfectly cooked piece of beef. Perfect for a weeknight meal and it’s naturally a very low carb dinner too! This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
You might also like this sous vide filet mignon dinner.
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This is the second time I’ve made sous vide steaks from a tougher or less expensive cut of beef. The thing about a sous vide immersion circulator is that it cooks anything at a steady temperature so ensure it is perfectly cooked. So for this recipe I cut a large roast into steaks, sous vide them for about an hour and then pan fried them with some rosemary and butter. Delicious! Such a nice way to have a very low carb dinner at a reasonable price!
WHAT IS SOUS VIDE?
Sous vide mean under vacuum. It’s a method of cooking in which you place your food in a vacuum sealed pouch and cook in a regulated temperature water bath. It’s usually at a lower temperature and cooked for longer times. However the food is cooked very evenly and therefore it’s retains it’s moisture and not overcooked. It’s perfect for steaks but you can cook any kind of meat, vegetables and more!
What type of beef to sous vide?
So far I’ve done filets which came out great! But lately I’ve been using a tougher cut of meat. Today I used a boneless round roast. This is typically a tougher and rather lean piece of beef. You can also do this with any kind of beef roast you find on sale.
I found a Certified Angus Beef® roast on sale which I snatched up because I new it would be a quality piece of beef.
How to sous vide steaks from a roast
First thing you do is cut the roast into steaks. I got 4 nice sized steaks and 2 smaller ones (see pic above) from the roast I bought. Next rub some olive oil on both sides as well as season with salt and pepper. Place them in plastic baggies and suck all the air out.
Set your sous vide circulator in the water bath and heat up to 130°F then place the steaks in and cook for 1 hour. When done, dab dry the steaks and let sit for about 15 minutes.
Get a good cast iron skillet nice and hot. Melt some butter and throw in a sprig or two of rosemary for basting if you wish. Sear the steaks for about 1-2 minutes on each side then let sit for a few minutes before cutting into them.
My Sous Vide Equipment
This is the sous vide immersion circulator I bought it at Target. It’s made by Instant Pot and I like to use the container of my Instant Pot as the water bath.
I also found this very handy and inexpensive handheld vacuum sealer (left) and reusable Foodsaver bags (right). You can use them to vacuum seal just about anything and freeze them. Or you can also use them for these sous vide recipes. These are the Foodsaver bags I got. I just wash them out and reuse them
I hope you give this sous vide method of cooking a try sometime. I’m just starting out but really enjoying it. Next up I’m going to try short ribs and fish! The nutritional information for 1 steak is:
340 cals / 39.8g fat / 0g carbs / 0g fiber / 35.3g protein
For a great side dish to go with this, check out my friend Maya’s post for baked asparagus.
Sous Vide Steaks from Inexpensive Beef Roast - low carb
These sous vide steaks where cut from an inexpensive beef roast to make a perfectly cooked piece of beef. Perfect for a weeknight meal and it's a naturally low carb dinner too!
Ingredients
- 2 lb round roast cut into steaks
- 2 tablespoons olive oil
- salt & pepper to taste
- 3 tablespoons butter
- rosemary sprigs (optional)
Instructions
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Get your immersion circulator going by attaching it to your water bath. Set the temp and time to 130°F and for 1 hour.
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Meanwhile rub your steaks with olive oil and salt and pepper on both sides. Add them to a vacuum bag and seal tightly.
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When your bath water is ready, lower the bags of steak in and let it cook. When the time goes off, take the bags out and place the steaks on a plate to cool.
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Let them rest for 15 minutes or so. Once they are cool, dab the moisture off and get your pan ready to sear.
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Add 2-3 tablespoons of melted butter to a cast iron skillet and turn the heat up to medium high. When ready, sear the steaks for a minute or two on each side. Baste with melted butter. Ttake them out to rest, then serve.
By the way you might want to check this Certified Angus Beef® Kitchen Facebook group to learn some great beef tips and recipes. It really helped me to make my first prime rib! For more information about Certified Angus Beef ® brandfollow them on their Social Media Platforms: Facebook | Pinterest | Instagram | YouTube | Twitter
Barbara C. Hardison
I was glad to see you postin abot sous vide. I received a Joule Sous Vide for Christmas and have still not used it. We are not big steak eaters. Can’t wait for you to do Chicken and post. Enjoy everything you post
Denise
Hi Barbara, I have a lot of experimenting to do…..maybe I’ll try some chicken this week! Thanks for taking the time to comment. I appreciate it!