Keto Sous-Vide Fillet Steak Recipe
Winter may have you longing to get outside and grill. The good news is, you don’t have to wait. This Keto sous-vide fillet steak recipe gives you a perfectly cooked steak in the great indoors.
What is Sous-Vide?
This French term meaning “under vacuum” is a method of cooking that aims to get food evenly cooked.
Your meat or vegetables are placed in an airtight plastic pouch and placed in water to cook. The temperature used is typically much lower than traditional methods, and the food cooks longer.
The real advantage, however, is that it’s hard to screw it up.
Other cooking methods leave a lot of room for error because it is difficult to control heat and temperature. Often, this leads to meals that are overdone or not quite ready.
The sous-vide water bath, however, let’s you leave the food alone and enjoy perfect results without checking obsessively to see if it’s done every couple of minutes.
This recipe will be easier with the right equipment. An immersion sous-vide cooker provides accurate temperature control and proper water circulation.
Many clips or attach magnetically to your pot, so you won’t have to worry about them sliding or falling over.
You can get a fancy “smart” sous-vide or just a basic model, depending on how much you want to spend and how much you think you’ll use it.
The other thing to consider is how you’ll enclose your food. Vacuum sealers work well for this, but a chef once shared a tip with me that everyone can use: Ziploc bags.
There is a trick to it though because you need to get out as much air as possible.
Put your food in a Ziploc, and close it most of the way. Submerge it in a bowl of water, leaving the open zipper above water.
The water will squeeze the air out, and you can close the bag all of the ways before removing it from the water.
Keto Diet Food List
Eager to experiment with sous-vide cooking? Great! You’ll want to make sure that your ingredients are Keto.
Before you break out the vacuum sealer, check this list of 221 Keto diet foods. While meats and seafood are excellent choices for sous-vide, you might want to play with vegetables and different dishes.
This handy list will tell you if your selections are Keto or not.
The water bath is a foolproof way to get the perfectly done (medium) steak.
- 2 fillet steaks (approx. 4.2oz / 120g each)
- 2 Tablespoons (30 ml) of olive oil
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1 Tablespoon (15 ml) of olive oil, additional to fry
- salt and freshly ground black pepper
Equipment: water bath and vacuum sealer
- Fill a water bath with water and preheat it to 130°F (54°C).
- Place each steak into individual sous-vide bags and add a tablespoon of olive oil, a sprig of rosemary, and a sprig of thyme into each bag.
- Use a vacuum sealer to seal both bags under full pressure.
- Place the bags into the preheated water bath (it usually buzzes or notifies you when its preheated), ensuring they are fully submerged under the water. Leave in the water bath for 35 minutes.
- Remove the bags from the water bath and allow to rest for 10 minutes before opening. Discard the herbs and the bags.
- To finish, heat some olive oil in a pan and once very hot, sear the outsides of both steaks for 20-30 seconds on each side to get some good color and caramelization.
- Season with salt and freshly ground black pepper. Serve immediately with your favorite side dish.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 0 g
- Calories: 512
- Sugar: 0 g
- Fat: 47 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 21 g