Wagyu Sous Vide
I just got a fancy new Anova Sous Vide Immersion Circulator and my whole world has changed. Literally. This has to be one of the coolest cooking toys I have ever gotten. You put whatever you want to cook (meat, fish, vegetables) in a vacuum seal bag, throw in a few seasonings, stick it in a pot of water, turn on the sous vide, and THAT’S IT! Now, I have to admit how spoiled I am. The first dish I cooked with it was Wagyu (American kobe beef) from my boyfriend’s mom. It was so juicy and tender, and had the most amazing flavors it really didn’t need any seasoning at all. We seasoned the Wagyu with a little salt and pepper, sealed it in a bag with a sprig of rosemary and voila – 45 minutes later, perfectly rare Wagyu! Commence mouth-watering…
Another awesome part about using the sous vide is there is absolutely no chance your meat will ever get above that temperature you set it to. You want to leave it in the water bath for a minimum of 45 minutes, but if you get busy and leave it in for an extra hour it wont matter – it won’t go above the temperature of the water bath. Can you get lower maintenance than that? Now don’t get crazy and leave it in the bath overnight because the enzymes will break down the connective tissue and you will get a mushy steak. But you get the idea.
Ingredients:
- Wagyu fillet
- salt and pepper, to taste
- sprig of rosemary
Directions:
- Attach your sous vide to a large pot and fill with enough water to come up to the minimum line on the device. Set the temperature of the sous vide to (120 degrees F for rare, please don’t ever cook meat past 130, it just aint right).
- Season Wagyu fillet with salt and pepper and place in a vacuum seal bag. Put a sprig of rosemary, or any herb of your choice, in the bag and then seal. Once the temperature of the sous vide reaches 125 degrees F, drop in the Wagyu and cook for a minimum of 45 minutes. Don’t worry if you go over the time, the meat will never go above the temperature you set the water bath to!
- Once the Wagyu is done, heat a pan with a little safflower or olive oil on high and sear it on each side for about a minute. Then serve!
Meat temperature guide:
- 120°F (rare)
- 130°F (medium-rare)
- 140°F (medium)
- 150°F (medium-well)
- 160°F (well done)
Here is the link to the sous vide that I bought. The price point is great, and literally a 2 year old could operate it. I love it.
That looks so freaking good!!!
Looks unbelievable!
Wagyu? Don’t mind if I do! This is amazing looking! Sending this one to some friends too!
Sounds amazing!
Oh my goodness, that really makes my mouth water. I didn’t know about this method of cooking, going to Anova’s site now to find out more about it. Could you make a pudding using it?
I see that you can sous vide pudding – that would be so interesting!!
Beautiful photos of yummy food.
There is a local cattle producer that sells kobe beef to Japan, but sadly I’ve never tried it!
What a wonderful recipe! I love it!
Thanks so much!!!
Love the color of the meat. This is a great recipe
Okay. Hold the phone here. You’ve got two of the things I dream about trying combined! Wagyu beef AND sous vide! I always see them using the sous vide on Chopped and I dream of using that method and I’ve never had Wagyu beef, but it’s the thing dreams are made of I bet! Super jealous!
Haha thank you!! Yes I have been so excited to try sous vide and I love it – such little cleanup and it turned out so amazing! You must try it!
Any leftovers? I’d love a slice! 😀
Looks so yummy! I admit though I am one of those ones who cooks my meat a little high for you. My husband does our grilling so he can have a perfect pink steak. Great flavor combinations.
G’day Your wagyu looks amazing and could go for some of this right now!
Cheers! Joanne
Sous vide! I need to get with the new kitchen toys! Looks perfect!
That’s the one kitchen toy I have managed to resist! Darn it! That looks delicious!
We have a digital leave-in thermometer we were given as a wedding present, but that one looks so much faster & easier to clean. Adding it to my wish list 🙂