Sous Vide Steak Recipe

Learn to sous vide steak that yields juicy and tender results every single time. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Cook Time 55

Total Time 55

Servings servings

Calories 215kcal

1 1/2 pounds steak I like to use a bone-in steak like 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

Prepare the sous vide water bath by filling a deep pot or saucepan with enough water to submerge a steak. Place the sous vide in the water bath and set it to 130F for a rare steak, 140F for a medium-rare steak, 150F for a medium steak, and 160F for a well-done steak.
Season the steak with salt and pepper on both sides.
Place the steak in a ziplock bag with rosemary, thyme, and garlic. Partially close the sealer, leaving a few inches open. If cooking multiple steaks, put them in individual bags.
Slowly submerge the bag with the steak in the water-filled pot, 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.
Cook for one hour or up to four hours.
Once cooked, remove the steak from the bag. Heat butter in the iron cast skillet until it smokes then place the steak on top. Sear both sides for one minute and serve immediately.

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.

Breakdown of cooking time and ideal temperature for sous vide steak:

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.