Sous Vide Bear Steak
Explore a safe, sous vide technique for a medium-rare bear steak, rich in flavor and perfectly cooked every time.
Sous Vide Bear Steak
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Category
Main dish
Cuisine
American
Servings
4
Prep Time
5-10 minutes
Cook Time
3-5 hours
Calories
210
As an avid bear hunter, I’m always looking for new ways to prepare this sometimes tricky meat. One of my favorite techniques is sous vide cooking, which allows me to achieve perfectly cooked bear steak every time. This recipe is simple yet delicious and showcases bear meat’s unique flavor.
Bear meat generally needs to be cooked well-done to effectively kill its notorious trichinella parasite. But I was curious to find a way to safely eat medium-rare bear steak. After extensive research and some experimentation, I discovered that sous vide cooking allows for a safe and delicious way to enjoy bear steak without overcooking.
And now, I hope you enjoy it, too.
Author:Brett Benton
Ingredients
- 1 (1 1/2 lbs.) bear steak, about 1 1/2 inches thick, thawed
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 2–3 sprigs fresh rosemary
Note: You can use pre-made spices or change the spices to your liking.
Directions
Take the bear steak and trim any excess fat or silver skin as necessary.
Season the steak generously with salt, pepper, garlic powder, and paprika on all sides.
Cut a vacuum seal bag to the appropriate size for your bear steak.
Place the seasoned steak in the bag along with a few sprigs of fresh rosemary.
Vacuum seal the bag, ensuring all air is removed.
Set your sous vide machine to 144°F (62°C).
Once the water reaches the desired temperature, place the sealed bear steak into the sous vide bath.
Allow the steak to cook for 3–5 hours, depending on its thickness and your preferred doneness. Important note: The steak must cook for AT LEAST 3 hours.
After the desired cooking time, remove the bear steak from the sous vide bath.
Using a meat thermometer, check the internal temperature of the steak in multiple spots to ensure all areas have reached 144°F (62°C).
Heat a cast-iron skillet or heavy-duty pan over medium-high heat.
Remove the bear steak from the vacuum-sealed bag and pat it dry with paper towels.
Re-season the steak with your spices, if desired.
Sear the steak in the hot pan for 30–60 seconds on each side to develop a nice crust and enhance the flavor.
Allow the bear steak to rest for a few minutes before slicing and serving.
Recipe Note
IMPORTANT FOOD SAFETY NOTES: While I’ve never gotten sick eating bear steak cooked this way, I’m no food safety expert. So I have to say, eat at your own risk. (I recommend looking at the USDA FSIS chart from 2018 regarding the appropriate temperatures for eliminating trichinella in meat.)
To reach a proper internal temperature and kill the parasite, it’s IMPERATIVE that you allow your bear steak to sit in the sous vide for at least 3 hours. It’s also IMPERATIVE to check the temperature of the bear meat in multiple spots, typically an inch apart throughout the meat.
Don’t worry about cooking your bear meat for too long. With trichinella, it’s better to be safe than sorry. Plus, the longer your bear meat cooks, the more tender it gets. I often let it go for up to 5 hours, and it still comes out absolutely perfect.
Once you’re sure you’ve reached the necessary temperature, enjoy that perfectly cooked sous vide bear steak with your favorite sides, such as roasted vegetables or a fresh salad. This cooking method ensures a tender, juicy, and flavorful result that lets you savor your bear meat in the best way possible.
