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Learn How to Sous Vide a Steak following my easy Sous Vide Steak recipe! Cooking steak sous vide is the best way to achieve perfectly cooked steak every time, and for a beautiful sear, all you need to do is quickly finish it in a pan.
Set your steak to cook a couple of hours before dinner, then give it a quick sear, and you have a beautiful steak dinner with hardly any effort!
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Sous Vide Steak Recipe
One challenge I am sure you're familiar with when cooking steak is trying to get that perfect temperature. It's either just a little underdone or overcooked - finding the right balance can be difficult! By cooking sous vide steak, you take out all of the guesswork.
Cooking steak sous vide will give you the perfect doneness throughout the entire steak. You set the temperature to what you want your steak's internal temperature to be, and the sous vide cooker does all of the work for you without any stress or effort.
The best part is, you can prepare as many steaks you want this way - however many your container of water for sous vide cooking can fit. This is a great way to prepare a big steak dinner for the family and have everything ready around the same time.
Once you know how to sous vide a steak, I guarantee you will want to make it this way all the time. And you will want to try my other sous vide beef recipes, too - sous vide cooking is just so versatile!
This recipe is perfection! I can not believe how perfectly done my steak was. I will never cook steak any other way!
Rob via email
Steak Sous Vide Ingredients
- Boneless ribeye, 1-1½ inch thick
- Rosemary sprig
- Butter
- Salt and pepper
For this sous vide steak recipe, I use a boneless ribeye. However, you can use your favorite steak - just keep in mind the cooking times will change. See below for the times and temperatures for different sous vide steak cuts.
How to Sous Vide Steak
- Fill the sous vide tub with water and heat the water to 130°F. Meanwhile, season your steak on both sides with salt and pepper.
- Place the steak in a bag with a sprig of rosemary. Vacuum seal the bag or tightly squeeze all of the air out if you do not have a vacuum sealer.
- Once the water reaches 130°F, place the bagged steak in the water bath. Clip it to the edge of the tub to keep it submerged in the water. Cook for 2 hours.
- After 2 hours, remove the bag from the water and pat it dry with a paper towel. Place it in the refrigerator for a few minutes (optional). In the meantime, heat a hot skillet - preferably a cast iron skillet on high. Once hot, remove the steak from the bag and add it to the pan with the butter and rosemary. Sear for 3-5 minutes on the first side, then flip and sear for another 3-5 minutes until you have a nice crust.
- Allow your steak to rest for 5-10 minutes before slicing against the grain and serving. This will ensure the steak keeps its juices. Enjoy!
- I love serving this recipe with an amazing sauce such as my truffle butter, beef au jus, or red wine sauce.
Sous Vide Steak Recipes Tips
- You can cook as many steaks as your large pot of water can fit. It is an awesome way to have perfect steak dinners without having to worry about over-cooking the meat.
- For an even easier searing process, add a few tablespoons of avocado oil, then your butter. The oil helps to prevent the butter from burning and still has great flavor.
- You can forgo the process of putting the steak in the fridge. This is just a great way to prevent the meat from turning gray and potentially overcooking during the sear. Or, you could even place them in the fridge overnight and have the steaks ready for dinner the next day. Just give it a good sear before serving.
- Feel free to add some thyme or any other herbs and spices you wish to the steak.
- See my guides on Tenderizing Steak and Salting Steak for the most tender steak no matter what cut you're working with!
Sous Vide Steak FAQs
You can sous vide steaks straight out of the freezer, though you will need to increase the cooking time. To sous vide steak from frozen, cook an additional 30 minutes for a total of 2 hours 30 minutes in the sous vide cooker.
First, allow the temperature of the sous vide water to reach 130°F as indicated on the sous vide cooker. This should not take long. Then, place the bagged steaks in the sous vide cooker for 2 hours if cooking from fresh, or 2 hours 30 minutes if cooking from frozen. After this amount of time, the steaks will be cooked through and ready to sear.
Set the sous vide temperature for the steak to what you want the steak's internal temperature to be. For example, if you want a medium-rare steak, set the temperature to 135°F. For a quick reference guide, check my Steak Temperature Chart (which comes with a free printable!).
Make Ahead Sous Vide Steak
You can sous vide steak ahead of time to meal prep for the week. Do the sous vide process in advance, leave the steaks in the vacuum-sealed bags, then remove them and sear them during the week when you're ready to use them. Finish and enjoy them within 3-4 days of cooking them sous vide.
Sous Vide Steak Temp
| Steak Doneness | Internal Temperature |
|---|---|
| Rare | 125°F - bright red in the middle |
| Medium-rare | 135°F - warm red in the middle |
| Medium | 145°F - warm pink at the center |
| Medium-well | 150°F - slightly pink at the center |
| Well-done | 160°F - little to no pink throughout |
I always recommend using a meat thermometer and using our steak temperature chart.
How Long to Sous Vide Steak
For all sous vide steak cuts, follow this guide based on steak thickness for cooking time.
| Steak Thickness | Cook Time (Min-Max) |
|---|---|
| 1-inch thick | 1 - 3 hours |
| 1½-inch thick | 1 hour 45 minutes - 3 hours |
| 2-inch thick | 3 hours |
| 2½-inch thick | 4 hours 15 minutes |
Cuts of Steak to Sous Vide
The cut of meat will make a difference!
Sous Vide Recipes
Check out all my steak dinner ideas, and see What to Serve with Steak for side dish ideas! Plus, see my guide to Steak Cuts for info on every cut of steak!
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Sous Vide Steak
Equipment
- 1 pan or skillet
Ingredients
- 18 oz. Boneless Ribeye 1-1 ½ inch thick; 18-20 oz.
- 1 Rosemary Sprig
- 4 Tablespoons Butter
- Coarse Salt
- Coarse Black Pepper
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Fill sous vide tub with water and heat the water to 130°F. Meanwhile, season your steak on both sides with salt and pepper.
- Place the steak in a bag with a sprig of rosemary. Vacuum seal the bag or tightly squeeze all of the air out if you do not have a vacuum sealer.
- Once the water reaches 130°F, place the bagged steak in the water bath. Clip it to the edge of the tub to keep it submerged in the water. Cook for 2 hours.
- After 2 hours, remove the bag from the water and dry it off. Place it in the refrigerator for a few minutes (optional). In the meantime, heat a skillet - preferably cast iron - to high heat on the stove. Once hot, remove the steak from the bag and add it to the pan with the butter and rosemary. Sear for 3-5 minutes on the first side, then flip and sear another 3-5 minutes.
- Allow your steak to rest 5-10 minutes before slicing against the grain and serving. Enjoy!
Notes
- You can cook as many steaks that your water can fit. It is an awesome way to have perfect steak dinners without having to worry about over-cooking the meat.
- For an even easier searing process, add a few tablespoons of avocado oil, then your butter. The oil helps to prevent the butter from burning and still has great flavor.
- You can forgo the process of putting the steak in the fridge. This is just a great way to prevent the meat from turning gray and potential overcooking during the sear. Or, you could even place them in the fridge overnight and have the steaks ready for dinner the next day. Just give it a good sear before serving.
- Feel free to add some thyme or any other herbs and spices you wish to the steak.
Nutrition
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