There’s really nothing like taking a bite of a perfectly cooked steak. It’s a special feeling. It’s tender, it’s juicy, it’s bursting with flavor. It’s a special taste, and often for a special occasion. Sous vide is the technique that guarantees perfection every time.
The entire steak is uniformly cooked through. The outside has a crust on it and it easily slices through with a knife revealing that perfect medium-rare interior. The flavor is perfect and the texture melts in your mouth. It’s unmistakable. You have one of the best mouth-watering bites possible at that moment.
On a grill or stove, more often than not, the steak is going to come out a little over or undercooked, and it if the temperature is nailed in the middle, there is still going to be that dreaded grey ring round the edge. Sure, we all get it right some of the time, but it takes a lot of practice to get a perfect cook every single time. That
Why Sous Vide Steak?
Cooking steak with the sous vide method will yield perfect results every time. Whether you prefer your steak rare, medium, well-done or anywhere in between, there is no guessing as to when your steak is exactly the temperature you want it to be when you cook sous vide.
There’s also significantly less shrinkage when steak is sous vide. When steak cooks on a hot surface for a long period of time, it will lose liquid, and thus weight. The sous vide technique will prevent this.
Benefits of Sous Vide Steak?
So you went out and bought the best steak you could find. The last thing you want to do is mess it up by overcooking it or even undercooking it.
- All the guesswork is eliminated. Set the temp and the time and the rest of the work is done for you.
- Cooked to the exact temperature you specify through the entire cut of meat.
- Can be cooked ahead of time and then seared in a skillet just before you are ready to eat.
- Great for meal prep
What does Sous Vide Cooking Mean?
Sous vide is a
The food (steak in this case) is vacuum-sealed in a plastic bag, then that bag is submerged in a temperature-controlled water bath for a period of time.
The sous vide technique has been around for a long, long time, but it’s only fairly recently becoming a method that is commonly used at home because of the accessibility of consumer sous vide machines.
Sous Vide for Entertaining and Parties
When you are entertaining, you would probably rather be entertaining your guests rather than hovering over the stove hoping to impress them with your steak cooking skills (or praying they aren’t overcooked).
The amazing thing about sous vide for steaks is they can be cooked to the perfect temperature ahead of time (like way before your guests even arrive), then quickly sear them off right before serving. This makes for stress-free entertaining while executing perfect food.
Make a "Steak Sampler" Dinner Party
Here’s an idea for a dinner party: Go pick up a New York strip, a ribeye, and filet mignon. Season and vacuum them together or in individual bags, then cook in a sous vide water bath based on the time and temp from the chart. Sear them off after they are cooked, and you're ready for your steak sampler dinner party. No sauce needed.
Everyone can taste to see how the flavors and textures differ and pick their favorite.
One of the amazing things about sous vide steaks is that no matter the size or thickness of the steak, it will come out the temperature you specify. That means if you have a 2-pound T-Bone and an 8-ounce filet mignon, they will both come out perfectly medium-rare at the same time. Pretty amazing, right?
The Best Steaks for Sous Vide
While any steak will technically work for the sous vide technique, it is much better to go with a bigger steak. So if you are making steak for two, get one large steak instead of two individual size steaks.
The reason that bigger is better, in this case, is that the steaks are first cooked in the water bath, then quickly seared off to develop that perfect flavorful crust on the outside. If the steak is really small and thin, it will start to overcook during the sear before it is fully browned.
Thickness - Go with steaks that are at least 1” thick, but preferably a bit thicker.
Size - 12oz and up (remember this will get sliced and served to multiple people)
Grade - Prime or Choice Grade
Sous Vide Steak Temp
Since we’re cooking the steak in the sous vide, there’s no need for a temperature range. It’s an exact science, so you can just set it and forget it (until it’s done). 🙂
The perfect medium-rare temperature for steak is 130° F or 54.4° C. You can go up or down a degree or two depending on your preference.
How Long to Sous Vide Steak
A 1-inch steak should be cooked in the sous vide between 1 hour and 3 hours for medium-rare. That’s right! You have that giant window of time that you can do other things and your steak will come out perfect whenever you take it out within that window. Beware that cooking the steak longer than three hours will start to break down the fibers and cause it to get mushy.
Steak Sous Vide Temperature Guide Chart
Cooking temperatures and times for sous vide
| Cook | Temperature | Time |
| Rare | 125° F / 51.6° C | 1 to 3 hours |
| Medium Rare | 130° F / 54.4° C | 1 to 3 hours |
| Medium | 140° F / 60° C | 1 to 3 hours |
| Well Done | 160° F / 71° C | 1 to 3 hours |
How to Finish / Sear a Sous Vide Steak
The searing step isn’t one you want to walk away from. Not only is it the most exciting step, but it happens very quickly and the steaks can easily overcook if left in the pan too long. You will want to make sure your steaks are as dry as possible so they sear instead of steam.
The Skillet Method
Heat a heavy cast iron skillet until it’s very hot, then drizzle in enough canola oil to coat the bottom of the pan. Add the steaks and sear for 30 seconds to 1 minute on both sides, or until they are golden brown. You don’t want to let them sear for longer than this or they will start to raise the internal temperature.
Butter Basting FTW
Butter basting is one of those wonders that adds so much flavor. You see chefs doing it, and you should be doing it too. It’s
When the steak is searing, add a few tablespoons of butter and thyme sprigs to the pan. It will melt quickly, so start using a large spoon to baste the butter on top of the steak.
The thyme flavor will infuse into the hot melted butter and add tons of flavor to the outside of the steak, along with helping to brown it even quicker.
Special Equipment Used
You can see the equipment used (below) or check out the post all about Essential Sous Vide Accessories.
Contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you.
- Joule Sous Vide Machine by ChefSteps
- Sous Vide Water bath container or large pot
- Food Saver Vacuum Sealer (optional)
- Vacuum seal bags (optional) or ziplock freezer bags
- Bag clips for keeping the bag in place
- Lodge 10 Inch Cast Iron Skillet for searing the steak
Ingredients
- 1 Steak (1" thick)
- Kosher Salt and Freshly Ground Black Pepper
- 2 fresh thyme sprigs
For searing the Steak
- 1 tablespoon canola oil or other neutral oil
- 1 tablespoons butter
Instructions
- Fill your sous vide container or pot with water and turn the machine on according to manufactures instructions to 130° F or 54.4° C for medium-rare, or to the desired finished temperature.
- Season the steak liberally on all sides with kosher salt and freshly ground pepper.
- Place a thyme sprig on each side of the steak, then place it in a vacuum seal bag or ziplock bag.
- Vacuum seal the bag if using a vacuum sealer, or if using a ziplock bag; partially seal it removing as much air as possible, then use the water displacement method by placing the bag in the water (always keeping the opening above the water line) to push the rest of the air out before sealing it.
- Clip the sealed bag to the side of the container to keep it submerged and cook between 1 and 3 hours.
- Remove the bag from the water bath and let the steak rest in the bag for 10 to 15 minutes.
- Cut the bag open and place the steak on a paper towel-lined plate and pat as dry as possible (keep the juices for a quick pan sauce if you prefer).
To sear the steak in a skillet
- Heat a cast iron skillet over high heat until it just starts to smoke. Drizzle enough canola oil to coat the bottom of the pan and let that heat up for a few seconds.
- Place the steak in the skillet and sear for about 30 to 45 seconds on each side until golden brown. Going longer than 1 minute on each side will cause the steak to cook more than desired.
- As soon as the steak hits the skillet, add a few tablespoons of butter along with the thyme sprigs. Once the butter melts, begin basting it over the steak with the thyme until it’s finished the sear is finished.
- Slice and serve immediately. No need to rest it.
Video
Notes
- Recipe makes 1 steak, but can easily be scaled up for more.
- New York strip steak was used in this post, but recipe works for any cut.
- If the steak isn’t staying submerged, you can put bowl or plate on top of it to keep it down.
Oscar says
Hi Justin,
This is so exciting, that I cannot wait to buy my first Sous Vide device. Great Recipe and great exchange of opinions, advice, etc.
One question if you would please: "Can I freeze for a future searing the steaks after Sous Vide cooking them?
Even can I freeze them in the same vacuum bag used for Sous Vide cooking? Also please, how long do I have to defrost them for before searing?
Thank you for a fantastic recipe, advise, and dedication - regards,
Oscar
justin says
I'm excited for you, Oscar! To answer your question: Yes, you absolutely can freeze for future searing after you sous vide them. This is great to do for meal prep or for going camping. Don't unseal the bag after you cook them sous vide. Just keep them in it so they stay pasteurized.
The time it takes to defrost them will depend on the size of the steak and other temperature factors. You can defrost them in the water bath if you wish.
Let me know if you have any other questions.
Kimberly Legg says
Hey! Thanks for all the insight…I’m excited to try this technique. We will be taking a trip with friends, and I am wondering if I can sous vide our steaks at home, refrigerate them still vacuum sealed, and then grill/sear them at the cabin a couple of days later? If yes, I’m assuming I should let them come to room temp first? Thank you
justin says
Hey Kimberly! Absolutely. That's one of the huge advantages and great uses of the sous vide technique. You can cook your steaks ahead of time then cool them quickly and store them sealed in the bag until you need them (good for about a week). If they are really thick steaks, then you can let them come to room temperature. But if they are on the thinner side, I would sear them cold as to not overcook them. Let me know if you have any other questions. Have a great trip!
Susan olsen says
HOw do you know when it has been in long enough? 1-3 hrs is quite a wide window of time !
justin says
How thick is your steak. You have a large range where you will get the same result. That's one of the big benefits of cooking sous vide.
Will says
That simple to cook the most delicious perfect steak every time.
Richard says
Can the steak (assume 2" thick filets) be cooked straight from the refrigerator (approx 34 degrees F) or does it need to sit out for a while so that you are starting with meat closer to room temperature?
justin says
Hi Richard. Yep, you can sous vide right from the refrigerator. There's no need to temper the steaks when cooking sous vide. You could even cook straight from the freezer, but extra time will have to be added. Cheers!
Michael says
This is my first time making Sous Vide Steak. The great thing is that I have read your recipe. Everything is very perfect. Thanks you!
justin says
Thrilled to hear that it came out perfect the first time trying it. That's the goal! Keep on experimenting with Sous Vide. It's so fun. Enjoy!
Roses says
oh. Actually cooking steak is not as difficult as I thought. Following your recipe, I made a great steak. So delicious. Thank you!
justin says
Great to hear it turned out delicious and wasn't difficult at all. 🙂
Marie says
I am going to try this tonight. Can you sous vide one of the steaks ahead of time? My boyfriend and I like different temperatures (I like med rare and he likes med well) so I can’t sous vide them at the same temp. Thanks!
justin says
Hi Marie! Yep, you totally can. I recommend that you first cook the steak that you want to be done at a higher temperature. Then lower the temp of the water bath (you can add a little ice to do this quickly) and then add your second steak to the water bath. Cook that while leaving the first steak in the water bath so it stays warm. Sear them both as you normally would. Cheers!
MiserzbleOldFart says
I have made outstanding steaks out of top round london broil on sale.. I usually use 129 and cook from 2 to 3 hours. When cooking at sub-pasteurization temps, the searing is especially important for safety - to kill the germs on the surface of the meat, where they are usually found. If I have my druthers, first choice in searing is on the grill with a 100% mesquite fire. Second choice outside on a gas stove with the stove and a torch. Last is on the kitchen stove, but still very good.
Rather than butter basted, I like to cook a couple mushrooms with a little garlic and butter, allow to cool. Put 8 ounces or more of heavy cream into the food processor and let it rip until it's butter. Do NOT salt the butter until after you pour off the buttermilk, which you can then drink or save. Add the cool mushrooms and process to incorporate the shrooms with the butter. This adds great umami flavor to the beef. with a pat put on just before eating. This can be frozen and used whenever, allowing for some warming time, or a very brief nuke if you forget.
justin says
OMG, that mushroom sauce sounds to die for. I'm definitely going to give it a try.
How much of the mesquite smoke flavor gets into the steak when it's just a quick sear?
Thanks for adding your great tips!
MiserableOldFart says
If you can get some maitake mushrooms, just an ounce will do, that butter will really sing umami.. Maitake, aka hen-of-the-woods, is a strong flavored fall shroom that does this the best. Only an ounce of it will do 8 ounces or so of butter..
Maitake can be allergy-causing for some people, but it's the best for this butter.
Isaac says
I almost burnt my house down adding the oil (: def should reword the searing step one around... maybe say add oil then heat? Cause I heated on high then added the oil and kaboom literally almost sh** myself lol. But if turned out amazing regardless after I retried the searing! Did burn my hand thou :/
justin says
Hey Isaac. Oh no! What kind of oil did you use and what type of pan? Any idea what temp the pan was? I almost always put the oil in after pre-heat because the oil can be degraded by the time the pan heats up. I haven't had an issue, so I'd love to hear more info so we can figure it out.
Glad to hear the steak turned out amazing, but sorry about the rest.
Tami says
my son likes rare and I like med/well. Do I sous vide together at rare temp then remove his and turn up temp on mine? or does it take a long time to up the temp?
justin says
Hi Tami,
Great question and one that I need to make a separate post about. The way to do it is similar to what you describe, but reversed. First sous vide the med/well steak (around 140 to 145°F) for 1 hour, then lower the temperature of the water to the rare temp. You can put ice in a plastic bag and lower that into the water bath to quickly lower the temperature. Sous vide the rare steak as you would and leave the med/well steak in the water to stay warm. Hope this helps!
Cheers,
Justin
Igor says
No finishing with a blowtorch?
justin says
Good point, Igor. I do need to add that method. Thanks!
Stacy says
Cooked to absolute perfection! Melt in your mouth goodness.
justin says
Yay! So glad it came out perfect!