How to Sous Vide Steak – We are so excited to share a recipe for Sous Vide Steak that will result in a perfect steak every time! This is due to precise, temperature controlled cooking process that will give you a steak that is juicy on the inside and an amazing seared crispness on the outside.
The Best Sous Vide Steak Recipe
Cooking the perfect steak can be a bit of an art form that can be mastered with practice, while also keeping a close eye on your cut of meat while it cooks. This is true of grilling the perfect steak, which is definitely one of our favorite ways to cook steak, but for those times when you want to take out all the guessing work (or set-it-and-forget-it) the sous vide is definitely the thing for you! You can simply let it do all the perfectly even cooking and then just give it a quick sear at the end to crisp up the outside. The whole family is going to love it!
And if you love your sous vide as much as us, you should checkout our Sous Vide Chicken Breasts & Sous Vide Pork Shoulder!
What You Will Need
- your favorite fully thawed steaks – you can really use any cut of steak here – we tend to grab the New York Strip, but a ribeye, sirloin, filet, etc. will ALL work.
- kosher salt & pepper – a simple seasoning combo that is always perfect for cooking any meat.
- butter – option to use ghee or a plant-based butter if you want to keep it Whole30/Paleo or dairy-free.
- fresh rosemary & thyme – great added flavor!
What Temperature Should I Sous Vide My Steak
Great question! That depends upon how well-done you like your steak – we prefer a medium-rare finish so setting your sous vide temp to 130 degrees F. is recommended. Of course if you like a more well-done steak feel free to adjust your temp!
How To Make Sous Vide Steak
First, you can begin by filling a large pot of water (large enough to hold the entire steak). Then attach your sous vide on the side of the pot with the temperature set for 130 degrees F.
Make sure your steak are fully thawed, use clean paper towels to pat them dry, and then season generously with kosher salt & pepper.
Place your steak in a large plastic bag (we love stasher bags) with the fresh herbs and butter. Make sure you only have one steak in each bag.
Next, remove as much air as possible from the bag so that it can be fully submerged when placed in the pot.
How Long Should I Sous Vide A Steak
We recommend cooking your steak in the sous vide approximately 2-4 hours (that is what worked best for us after testing). You can go longer – the result will be a more tender steak – but you want to be careful not to let it cook too long our the meat will break down too much and turn from tender to more mushy. Sous vide time & temperature guides can be found here, it’s a great resource to checkout for your specific cut of meat.
When your steak has completed cooking in the sous vide, you can remove them from the bags.
Now you can bring a large cast iron skillet to medium-high heat. Add the butter to melt and then sear the steaks for about 30 seconds to 1 minute on each side. This searing process can also be done on a preheated grill for the same amount of time.
Best Ways To Serve Sous Vide Steak
After you have let your steak rest for about 5-10 minutes it is time to dive in! If you like to level up your steak, then we definitely recommend serving it with a homemade chimichurri or a creamy horseradish steak sauce. Both are packed with so much flavor! And if you are looking for some side dish options, we love serving them with an oven baked potato & garlic green beans.
Storage & Leftover Tips
If you have any leftover steak it can simply be stored in an airtight container in the refrigerator for up to 3 days. We love making extra steak so that we are guaranteed to have leftovers! They are perfect for whipping up a quick steak salad or steak tacos! Simple and delicious weekday lunch or dinners.
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Sous Vide Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 2 steaks 1x
- Category: Beef
- Method: Sous Vide
- Cuisine: American
Sous Vide Steak Recipe – learn how to sous vide a steak with this simple step-by-step recipe! Turns out juicy and tender every time!
- 2 New York Strip Steaks*
- kosher salt and ground black pepper
- 3 tablespoons butter, divided
- 1 sprig rosemary
- 1–2 sprigs fresh thyme
- Fill a vessel with water (ensure it is large/deep enough to hold the steak). Attach your sous vide and set the temperature to 130 degrees F. (for a medium-rare finish).
- Pat the steak dry with a clean paper towel.
- Season generously with kosher salt and ground black pepper.
- Place steak inside a Stasher reusable bag (a ziploc bag works too) along with 1 tablespoon of butter (per steak) and a sprig of fresh rosemary and thyme. You should use one bag per steak.
- Remove as much air as possible and seal the bag completely and place into the water. Feel free to place a small saucepan on top to ensure the bags are fully submerged.
- Let cook 2-4 hours.
- Remove from water and take the steaks out of the bag.
- Bring a large cast iron skillet to medium-high heat. Add the remaining two tablespoons of butter. When the skillet is nice and hot (it should sizzle if you flick water on it) place the steaks in the skillet and sear each side 30 seconds – 1 minute.
- Remove and let rest 5-10 minutes.
- Serve with some Homemade Chimichurri or this Creamy Horseradish Steak Sauce if you want to take it to the next level!
- *Cut of Steak: you can really use any cut of steak here – I tend to grab the New York Strip, but a ribeye, sirloin, filet, etc. will ALL work.
- Grill Finish: you can also sear these on the grill instead of the cast iron skillet – simply sear each side up to 1 minute on high heat.
- What to serve with it: we love these Herbed Potatoes and Roasted Broccolini!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days – we love using leftovers to whip up a Steak Salad!
- Serving Size: 1 steak
- Calories: 144
- Sugar: 0 g
- Sodium: 141 mg
- Fat: 13 g
- Carbohydrates: 2.6 g
- Protein: 5.6 g
- Cholesterol: 42.3 mg
Keywords: sous vide steak, how to sous vide steak
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