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Sous Vide Steak Sashimi with Ponzu Dressing

Sous vide cooking is becoming very trendy these days. If you’re curious about the cooking method but do not want to invest in an expensive sous vide setup, this is the post for you!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Main
Cuisine: Asian Fusion
Servings: 2
Author: Maggie Zhu

Ingredients

Ingredients

  • 2 beef steaks Ribeye or New York Strip, at least 1 inch / 2.5 cm thick (*footnote 1)
  • 4 tablespoons neutral frying oil
  • 2 tablespoons unsalted butter
  • Sea Salt to taste
  • Fresh cilantro leaves to garnish Optional

Ponzu dressing

  • 1 tablespoon yuzu juice yield from 2 yuzu fruits (*footnote 2)
  • 1 tablespoon rice vinegar
  • 1 tablespoon Japanese sake
  • 1 teaspoon soy sauce

Special equipment

  • Digital thermometer with oven-safe probe

Instructions

  • Place the steaks on a small baking tray and transfer them to the freezer. Let sit for 30 minutes, to freeze the exterior.
  • Preheat oven to 70 degrees C (160 F) or the lowest temperature on your oven. Place a baking rack on top of a baking tray.
  • Heat a heavy skillet (*see footnote 2) over medium high heat until hot. While preheating the skillet, brush oil onto both sides of the steaks.
  • Brown the steaks one at a time, 30 seconds per side, until all of each surface turns dark brown. Immediately transfer each steak onto the prepared baking rack once browned.
  • Insert the oven-safe probe of the digital thermometer from the side, into the thickest part of the thinnest steak. Set the alarm to the desired temperature - 55 C / 133 F for medium rare, 54 C / 129 F for rare, or 62 C (144 F) for medium.
  • Bake until the steak reaches the set temperature. Baking time may vary greatly, depending on the thickness of the steak and on your oven. (*see footnote 3) The residual heat of the meat will continue to cook it after the steaks come out of the oven.
  • If your thermometer does not have an alarm setting, stay close to the oven and check the temperature frequently once the temperature is within about 10 C / 18 F of the target temperature, to avoid overcooking.
  • Combine all the ingredients for the ponzu dressing in a small bowl. Mix well and set aside.
  • After removing the steak from the oven, brush with melted butter and season generously with sea salt. Slice the steak into bite sized pieces, garnish with cilantro leaves, and serve immediately with the ponzu sauce for dipping.

Notes

  1. In this recipe, I used an 11 ounce (310 gram) New York Strip and a 12 ounce (340 gram) Ribeye.
  2. If you cannot find yuzu, use 2 teaspoons lemon juice and 1 teaspoon orange juice instead.
  3. Do not use a nonstick skillet for this. The high heat will damage the coating. I used a cast iron skillet in this recipe.
  4. Although the cookbook indicated it would take about 50 minutes to cook a 1-inch-thick strip steak, it took me a bit more than 70 minutes. Be sure to judge the doneness only by the core temperature.