In the ever-evolving world of Aussie culinary arts, sous vide cooking has emerged as a revolutionary technique, offering precision and perfection to home cooks and professional chefs alike. One dish that has particularly benefited from this method is steak, transforming the cooking process and elevating the dining experience. In this blog post, we will explore the history and origin of sous vide cooking, delve into the advantages it brings to the preparation of steaks, and provide you with step-by-step instructions to master the art of sous vide steak with an Australian twist, perfect for chefs and enthusiasts alike in the vibrant hospitality industry.

History and Origin of Sous Vide Cooking:

The term “sous vide” is French for “under vacuum,” and the technique originated in the 1970s, pioneered by French chef Georges Pralus. Initially developed as a method for cooking foie gras, sous vide has since evolved into a versatile cooking technique embraced by chefs worldwide, including those in the diverse and vibrant culinary scene of Australia.

Advantages of Sous Vide Steak for Australian Culinary Excellence:

       Precision Cooking: Sous vide allows for precise temperature control, ensuring your steak is cooked to the exact doneness you desire. No more worrying about overcooking or undercooking – it’s spot-on every time, a crucial aspect in the meticulous world of culinary perfection.

       Consistent Results: With traditional cooking methods, achieving consistent results can be challenging. Sous vide eliminates this uncertainty, delivering the same level of perfection every time – a true-blue Aussie guarantee, essential for maintaining culinary standards in restaurants and hotels.

       Enhanced Flavour and Juiciness: By cooking the steak in a sealed bag, flavours are intensified, and the natural juices are retained. This results in a tender and succulent steak that is a ripper and unmatched in traditional cooking methods, perfect for serving top-notch dishes in high-end restaurants.

       Convenience for Restaurant Management: Sous vide cooking is forgiving in terms of timing. Once the steak reaches the desired temperature, it can be held in the water bath until you are ready to finish and sear, allowing flexibility in meal preparation – a boon for restaurant management and chefs in busy kitchens.


How to Sous Vide Steak without a Precision Cooker:

            Preheat Water in Your Professional Kitchen Equipment: Fill your rice cooker, slow cooker, or a large pot with water and set the temperature to your desired final steak-cooking temperature (e.g., 54°C for medium-rare).

            Season and Seal the Steak with Precision Chef Techniques: Follow the same steps for seasoning and sealing your steak in a zipper bag as outlined in the original instructions, showcasing culinary finesse even without specialised equipment.

            Cooking Time and Steak Size Guide for Australian Hospitality:

       For a 1-inch (2.54 cm) thick steak: 1 to 1.5 hours.

       For a 1.5-inch (3.81 cm) thick steak: 1.5 to 2 hours.

       For a 2-inch (5.08 cm) thick steak: 2 to 3 hours.

            Adjust the time based on your preferred doneness. Longer times will result in a more tender steak, a crucial consideration in the art of culinary excellence.

            Finish with a Sear for a Culinary Masterpiece: After the sous vide bath, pat the steak dry, and give it a quick sear in a hot skillet for that perfect crust, adding a final touch of culinary finesse.


Sealing Steak without a Vacuum Sealer in Australian Kitchens:

If you don’t have a vacuum sealer, no dramas! Place your seasoned steak in a sturdy zipper-lock bag, then slowly lower the bag into a basin of water, letting the water pressure force the air out. Once most of the air is out, zip it shut, ensuring you have a good seal – a practical tip for chefs in bustling Australian kitchens.

Alternatives for Sous Vide Cooking in Australian Kitchens:

If you don’t have a sous vide precision cooker, fear not, mate! You can still achieve excellent results with a rice cooker or a slow cooker. Simply attach a thermometer to the side of the vessel to monitor and regulate the water temperature. Keep an eye on it, and you’ll be cooking like a pro, whether you’re in a professional kitchen or a home setting.

Sous vide steak has taken the Australian kitchen by storm, providing a surefire method for achieving restaurant-quality results. By embracing the precision, consistency, and enhanced flavours that sous vide provides, you can elevate your steak game to new heights and impress even the most discerning Aussie taste buds. Cheers to good food and good times in Australian kitchens! Happy cooking, cobbers!