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Sous vide steak

Sous vide steak

By Alessia Santoro
30’ Prep time
120’ Cook time
150’ Total time
739 Calories
4 Serving

Summary

Since learning how to sous vide steak years ago, it’s the only way i cook it at my house. my husband is literally obsessed with cooking his steak perfectly medium rare and there is no other way to get that precision. sous vide steak is truly the best way to cook steak because you can set your sous vide water bath to an exact temperature to make sure the entire steak is perfectly cooked (not just the center!).
Alessia Santoro 0 Followers

Step by Step

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Step 1

First, prepare sous vide water bath by filling a large pot with water. The pot needs to be large enough to hold your steak and the water needs to be deep enough to hit the water line on your sous vide. Next, place your sous vide into the water bath. For a medium-rare steak, set the water bath to 130ºF. See the recipe notes for other temperature recommendations.
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Step 2

Next, generously salt and pepper both sides of the steak and place steak into a medium-sized Stasher bag or Food Saver bag. Each steak should be placed in its own bag, so if you’re cooking 4 steaks, use 4 bags.
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Step 3

Next, place 1 tablespoon of butter on top of each steak and a sprig of herb.
Step 4
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Step 4

Remove the air from all of the bags and tightly seal them. If you’re using a Stasher bag, try your best to remove as much air as you can.
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Step 5

Place steaks into the preheated water bath and cook at 130ºF for 2-4 hours. 2 hours is enough time to get the entire steak to the proper temperature, but you can cook for up to 4 hours before the tendons start to break down.
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Step 6

After 2 hours, remove the steak from the water bath and transfer it onto a plate.
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Step 7

Now it’s time to sear the steak for that amazing texture. Heat a cast iron skillet over medium-high heat. When pan is hot, add the olive oil.*
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Step 8

When olive oil is fragrant, place the steak in the pan and sear for 1 minute per side. Then, immediately remove them from the heat.
Step 9
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Step 9

Serve with chimichurri or a delicious vegetable side.

Tips and Warnings

  • You can technically cook as many steaks at once as you’d like.
  • Sous vide steak temps: Rare- 130ºF, Medium Rare- 140ºF, Medium- 155ºF, and Well Done- 165ºF.
  • Option to leave the steak in the sous vide for up to 4 hours for ultra-tender steak, but 2 hours is just perfect, as well! Both will come out medium-rare.
  • Grilling directions: You can also sear steak on the grill by heating the grill to 450ºF and searing the steak on each side for 1 minute.
  • Check out this temperature chart by Spruce Eats for other temperature options.
  • We tested this recipe with a 1/2 lb. New york strip, .7 lb ribeye, and a 1 lb tbone and they all turned out perfectly!
  • This recipe was slightly updated on July 26, 2021.

Ingredient

  • Coarse black pepper
    Coarse black pepper
    2.46 ml
  • Coarse sea salt
    Coarse sea salt
    2.46 ml
  • Herb sprigs
    Herb sprigs
    2
  • New york strip steaks*
    New york strip steaks*
    0.45 kg
  • Of butter
    Of butter
    29.57 ml
  • Of olive oil
    Of olive oil
    29.57 ml
  • Of olive oil
    Of olive oil

Nutrition Facts

View nutrition facts
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