Vegetables and meat inside sous vide bags
Is It Worth Using A Butter Baste With The Sous Vide Technique?
Butter basting is a popular cooking technique for steaks using a hot cast iron pan, butter, aromatic herbs, and a spoon. However, this can overcook a sous vide steak.
Browning the exterior on sous vide steak in any form risks overcooking the edge. With sous vide, the key is to reduce the amount of time your cooked steak is exposed to heat.
To do this, some cooks use a torch to create color on the meat's surface, which is quick and effective but requires another tool and can result in an off-flavor due to the butane.
If you choose to sear your sous vide steaks, chilling the meat will help to avoid accidentally overcooking. It can be done right in the sous vide cooking bag and ice water.
You'll also want to pat them very dry to avoid creating steam in the pan. Dry meat browns quicker, which will further help prevent it from overcooking.
To supplement the rich flavor that butter basting provides, you can melt butter with herbs in the searing pan to pour over the steak.
Boost the flavor even more with an herb crust made with finely chopped parsley, rosemary, and lemon zest. Simply pat the mixture all over your steak.