Cooking sous-vide style meat is by far the best way to get a good entrecote steak cooked precisely to your taste.
I always think twice before making steaks at home — I mean, I love making them, but I end up clearing smoke from every room, opening windows, ventilating the house. That was in the past. Today I mainly use sous-vide cooking for all my meat, with just a fast sear on an iron skillet for 30 seconds on each side — the perfect way for indoor roasting.
Using sous-vide also lets me hit the perfect medium-rare every time by setting the immersion cooker to 55°C/131°F. No uncooked spots — which happens so many times when you try to pan-roast a steak at home.
Timing is everything with Entrecote
In theory, if you set a low temperature for a long period of time the meat shouldn't overcook. It can't cook beyond medium/medium-rare at 55°C/131°F, because the heat acting on the meat won't increase — so you won't end up with a medium-well entrecote at that temperature.
That said, there are still timing restrictions with sous-vide, even if they're not as strict as with oven roasting or pan frying. The meat won't overcook, but if you leave it in much longer than recommended you risk a bad texture — the meat can start falling apart with prolonged cooking, and you can also expect high water evaporation. The steak won't be overcooked, but it will lose its texture and moisture.
When the entrecotes come out of the bag they're fully cooked and can be eaten as is, but a quick sear on high heat adds a nice crust and charred flavor. I also like to hit them with a blowtorch to get extra barbecue flavor — especially on the parts with a high fat percentage.
Method
1
Cooking the steaks sous-vide· 2 hours
Set your immersion cooker to 55°C/131°F.
Place the stakes in the sous-vide bag, add thyme black pepper, salt and olive oil and seal the bag.
Drop bags in the water and cook for 2 hours.
Take the steaks out and dry external fluids.
2
Searing the steaks· 5 minutes
Place an iron skillet on high temperature and wait until pan is smoking hot.
Drop the steaks on the pan for 30 seconds from each side.
optional, while steaks are on the pan use a blowtorch to extra char the entrecotes.
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
Can I cook the steaks at a different temperature for more or less doneness?▾
The recipe uses 55°C/131°F for a medium-rare result — go lower if you want rarer, higher if you prefer more done. Just know that changing the temp will change the texture, not just the color.
Why do I need to dry the steaks before searing?▾
Wet steaks steam instead of sear, so you'll never get that crust. Pat them completely dry the second they come out of the bag.
Can I sous-vide the steaks ahead of time?▾
Yes — cook them the full 2 hours, then leave them sealed in the bag in an ice bath until you're ready. Sear them right before serving for the best crust.
Do I really need a cast iron skillet, or can I use another pan?▾
The recipe calls for an iron skillet because it holds brutal heat — that's what gives you a proper crust in just 30 seconds per side. A thin pan won't stay hot enough when the cold steak hits it.
What's the blowtorch step actually for?▾
It's optional, but it adds extra char and a steakhouse-style crust on top without overcooking the inside. If you have one, use it while the steaks are still in the pan.
