Sous Vide Steak


5 from 39 votes
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Learn to make perfect sous vide steak at home like professionals: tender, juicy, and made with or without a sous vide machine.

sous vide steak.

Cooking perfect steaks every single time is my specialty. I have a slew of steak recipes here, including unique cuts like picanha steak and tri tip steak, to the more classic ones, like filet mignon and skirt steak. My favorite cooking method, though, is the more unique and hands-off approach- using the sous vide machine to cook steak. 

Table of Contents
  1. Why sous vide your steak? 
  2. Ingredients needed 
  3. How to sous vide steak
  4. Sous vide steak temperature guide
  5. Storage instructions
  6. Frequently Asked Questions
  7. More sous vide recipes to try
  8. Sous Vide Steak Recipe (Recipe Card)

Why sous vide your steak? 

Sous vide is a French word that means “under vacuum” in English. It’s a cooking method used to cook a thick steak at a precise temperature in vacuum-sealed bags or pouches.

We can make this kind of steak using a sous vide cooker or, as you’ll see in today’s post, without one, using a ziplock bag and pot method. Now, don’t be intimidated by the name: it’s one of the most foolproof ways to cook steak. Here are some reasons I love to cook steaks this way:

  • Even consistency. Unlike other steaks that depend on the size and weight, this method is consistent every single time. 
  • Easy to make. Like sous vide flank steak or sous vide ribeye, you don’t have to check your steak repeatedly as it cooks to a precise temperature. It’s the kind of set-and-forget main dish that leaves me time to make some side dishes to pair with it. 
  • Super customizable. Similar to reverse sear ribeye, you can use a blend of spices, marinades, or simple salt and pepper. 

Ingredients needed 

You can cook sous vide steak two ways. Here are the ingredients you’ll need for both methods: 

  • Steak. I’ve cooked most cuts of steaks in the sous vide machine and find the best steaks to use are ones that have the bone intact, including strip steak, t-bone steaks, and porterhouse steak. Saying that, you’ll find it difficult to mess up ANY kind of steak for this recipe. 
  • Rosemary. Fresh rosemary to enhance flavor. 
  • Thyme. To add flavor. 
  • Garlic. Fresh garlic cloves.
  • Kosher salt and black pepper. To taste.
  • Butter. To pan sear the steak at the end. 

How to sous vide steak

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Season. Start by seasoning the steak with salt and pepper. 

seasoned steak.

Step 2- Vaccum seal. Next, take a zip-lock bag and add rosemary, thyme, and garlic with meat in between these ingredients. Don’t completely close the bag.

steak in vacuum sealed bag.

Step 3- Add to water bath. Dip the sealed bag in water. Due to water pressure, the air in the bag will release. When there is no air in the bag, close the bag.

steak in sous vide cooker.

Step 4- sous vide the steak. In a pot, take water and warm it to 135 degrees Fahrenheit. Place the sealed plastic bag in the boiling water and cook for medium doneness. Keep stirring continuously to maintain water temperature. 

Step 5- Sear. In a skillet, add some butter. Wait until it smokes (high heat), then add steak and sprinkle some herbs. Cook both sides until a crust forms, then transfer to a plate and serve. 

steak in skillet with butter.

Sous vide steak with a machine

For those of you who own a sous vide machine, here is the cooking process.

Start by preheating the sous vide cooker to your desired steak doneness. Check the temperature with a thermometer. Next, season steak with salt and pepper. In the sous vide bags, add shallots, garlic, and herbs. Seal the bag and place it in boiling water for the required time (see below). Once the steak is cooked, sear it in a hot cast iron skillet. 

sous vide steak sliced.

Sous vide steak temperature guide

nt. Here is the breakdown of cooking time and ideal temperature:

  • Rare Steak (125F/51.7C): Cook the steak between 120F and 128F (48.9C to 53.3C) for about 1 to 4 hours.
  • Medium-Rare Steak (130F/54.4C): Cook the steak between 126F and 134F (52.2C to 56.7C) for about 1 to 4 hours.
  • Medium Steak (140F/60C): Cook the steak between 136F and 144F (57.8C to 62.2C) for about 1 to 4 hours.
  • Medium-Well Steak (150F/65.6C): Cook the steak between 146F and 154F (63.3C to 67.8C) for about 1 to 4 hours.

As you see here, the cooking time for each cut of steak is 1-4 hours, and the specific time depends on your desired texture. My family ADORES their steaks to be more meaty, so I cook them around the one-hour mark. If you prefer your steaks to be more tender and soft, you can cook them for four hours. Please avoid cooking longer than that; otherwise, your steak is brittle and almost shredded. 

Storage instructions

To store: Leftover steak can be stored in the refrigerator, covered, for up to three days. 

To freeze: Place the cooked and cooled steak in a ziplock bag and store it in the freezer for up to 6 months.

Leftover idea: Sliced leftover steak is fabulous over a steak salad or in a steak bowl.

steak sous vide with sea salt and herbs.

Frequently Asked Questions

Can I grill the steak?

Yes! If you don’t want to sear the steak at the end stove top, you can use a charcoal grill. Cook both sides until charred on the edge. 

Can you use frozen steak?  

Yes, you can cook frozen steak. In fact, frozen steak cooks better and evenly. 

 Can I use thin cuts of steak? 

I don’t recommend cooking steaks under one inch in thickness. While juicy and tender, there isn’t as much surface area for it to be a well rounded cooked piece of meat.

More sous vide recipes to try

sous vide steak recipe.

Sous Vide Steak Recipe

5 from 39 votes
Learn to make perfect sous vide steak at home like professionals: tender, juicy, and made with or without a sous vide machine. Watch the video below to see how I make it in my kitchen.
Servings: 8 servings
Prep: 1 minute
Cook: 55 minutes
Total: 56 minutes



  • 1 1/2 pounds bone-in steak strip, T-Bone, or sirloin steak
  • 2 sprigs rosemary
  • 1 sprig thyme
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter


  • Season steak with salt and pepper on both sides. 
    seasoned steak.
  • Place steak in a zip lock bag along with rosemary, thyme and the minced garlic. Partially close the sealer, leaving a few inches open.
    steak in vacuum sealed bag.
  • Slowly submerge the bag with the steak in a water filled container, deep enough to cover the entire steak, but do not let any water enter it. Pressure will force the air out of the bag, and seal it once the air is all out.
    steak in sous vide cooker.
  • Fill a large pot with water and place the thermometer in it. Place the pot over medium heat. Once you reach 135F, submerge the bag of steak inside the pot and leave it to cook for 90 minutes, for medium doneness. Be sure to regularly check the temperature, allowing a 50F buffer but no more.
  • Once cooked, remove the steak from ther bag. Heat butter in the iron cast skillet until it smokes and place the steak on top. Sear both sides and serve immediately.
    steak in skillet with butter.


TO STORE: Put the steak in airtight containers and store for 3-4 days.
TO FREEZE: Use freezer-safe bags to freeze steak for up to 2 months.
TO REHEAT: Reheat in an oven or skillet. 


Serving: 1servingCalories: 215kcalCarbohydrates: 1gProtein: 23gFat: 15gSodium: 220mgPotassium: 536mgFiber: 0.1gVitamin A: 190IUVitamin C: 1mgCalcium: 16mgIron: 4mgNET CARBS: 1g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. What is your recipe for sous vide steaks using an actual sous vide machine? Are the times and temps posted for a stovetop recipe the same? Thank you.

  2. I have a plastic bag sealer for putting things into the freezer. It sucks the air out and seals the bag. Could I use this for the bags?