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Sous Vide Steak – make the perfect steak every, single time, with absolutely no guess work! Could not be easier or more delicious.
I love a perfectly cooked steak. It has always been the type of food we use to celebrate something. A good report card, a raise at work, Valentine’s Day etc. But since we discovered Sous Vide cooking it has become more of a regular occurrence at home.
If you don’t know what Sous Vide cooking is, it literally translates to “Under Vacuum” Basically you vacuum seal you food and then it cooks in a water bath, with a device that circulates the water to the desired temperature. This not only seals in all the juices, but it means you get the exact temperature you want every time.
Sous vide steak work well for pretty much every cut of steak. The pictures here are done with New Your Strip Steaks. Our personal favorite is Filet Mignon, but we have done it many times with Ribeye and Sirloin Steak as well.
When you are at the store picking our your steak, normally you might look past the super thick cut of meat, because you know that you can’t get the center cooked before the outside is over done. Well that is where this method comes in. You can see the steak is evenly cooked the entire way through. So you can buy those 2-inch thick filets from Costco and know it will be perfectly cooked and the best steak of your life!
Sous Vide Steak Temp
These times are for your average thickness steak. If you have a steak that is 2 inches thick or more, increase your times by 30 minutes. So 90 minutes to 3 1/2 hours.
| Doneness | Temperature Range | Timing Range |
|---|---|---|
| Medium-rare | 130°F | 60 minutes to 3 hours |
| Medium | 135°F | 60 minutes to 3 hours |
| Medium-well | 145°F | 60 minutes to 3 hours |
| Well-done | 155°F | 60 minutes to 3 hours |
How To Sous Vide Steak
- Season steak well on both sides. I like to use a basic Steak Seasoning from the grocery store, but you can use whatever blend of seasonings you like.
- Place the steak inside your plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
- Submerge the steak in a water bath that is set to your desired temperature. We like medium rare, so we cook to 130º
- After 60-90 minutes remove from the water and place the steak on a paper towel lined plate. Pat the them dry.
- Heat oil in a large skillet over high heat. Once the oil is shimmering you know it is hot enough.
- Carefully place the steaks in the pan with a little bit of butter and cook for about 30-45 seconds a side, until it is nicely browned.
- Remove from the pan and serve.
How Long To Sous Vide Steak
In general it takes about 60 minutes to sous vide steak. If you have a super thick steak that is 2 inches thick, increase that to 90 minutes. You can leave them in the water bath for up to 3 hours and the meat will still be perfectly cooked.
And yes, you can sous vide frozen steak. If you are starting with frozen steak add 45 minutes to your cooking time. We almost always buy our steak from Costco, which means we get more than we need at one time. I like to season it and vacuum seal it before I put the extra in the freezer. Then I can just take it out and put it straight into the sous vide.
Sous Vide Tips
- Sear the steak after it comes out of the sous vide bath to give it that great taste and texture you are used to with steak. To ensure you get a good sear, you need to pat the steak dry with paper towels.
- Make sure the oil is hot when you go to sear the meat. The steak is already cooked to the desired temp, so the longer it sits in the pan the more done it gets. To minimize the time in the pan, it should be hot and the oil should be shimmering before you add it to the pan.
- Use a little butter. When you are searing steak you want to make sure to use avocado oil or a vegetable oil that has a high smoke point. But with steak, you want to add just a little butter to the pan to add flavor to the meat.
- There is no need to allow your meat to rest when you cook sous vide. Because of how it cooks, all of the juices are already evenly distributed in the meat. So as soon as you sear you can serve.
- If you don’t have a lid for your sous vide bath, you can use a cookie sheet or pot lid. Covering the water bath means you lose less water while cooking, so you won’t have to worry about adding more. You also won’t lose as much heat as the meat cooks.
Over the years we have made sous vide steak for just about everyone who has visited our house, and every single one of them is blown away. I can’t tell you the number of people who have then gone home and ordered a sous vide of their own!
I use the Joule by Breville Sous Vide, and I highly recommend it. It works very well, the temperature is accurate and it is reliable. I have used 2 others in the past few years that have not lasted.
If you have not tried cooking steak this way, it is definitely something you want to consider. You will get steak that is cooked to your perfect doneness with so little work. And it will be the juiciest steak you ever had!
What To Serve With Steak
- Sautéed Asparagus
- Loaded Twice Baked Potato Casserole
- Roasted Squash and Goat Cheese Salad
- Air Fryer Baked Potato
More Sous Vide Recipes
- Sous Vide Lamb Chops
- Sous Vide Pork Tenderloin
- Sous Vide Mashed Potatoes
- Sous Vide Egg Bites (Starbucks Copycat)
- Sous Vide Chicken Breast
- Sous Vide Pork Loin
Sous Vide Steak
Ingredients
- 4 of your favorite steaks
- 2 Tablespoons steak seasoning
- 2 Tablespoons avocado or vegetable oil
- 1 Tablespoon butter
Instructions
- Preheat water bath using your sous vide to your desired temperature. Medium rare 130º, Medium 135º, Medium Well 145º.
- Season steak well on both sides.
- Place the steak inside your plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
- After 60-90 minutes remove from the water and place the steak on a paper towel lined plate. Pat the them dry.
- Heat oil in a large skillet over high heat. Once the oil is shimmering you know it is hot enough.
- Carefully place the steaks in the pan with a little bit of butter and cook for about 30-45 seconds a side, until it is nicely browned.
- Remove from the pan and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yum! This steak looks amazing! I will make it for sure next weekend!
What at great way to make a special meal amazing! I’ve never cooked via sous vide, but it’s definitely on my mind now!
I just tried it and it turned out so good! Thanks for the recipe!
My family and I love this recipe! It was so delicious and juicy goodness! I can’t wait to make this again soon!
Wow this steak is so tender and juicy!