Sous Vide Steak
3 ways to finish - The Perfect Steak Every time
If you want a juicy medium rare steakhouse steak cooked in the comfort of your home, you need to cook it sous vide! Sous vide steak allows for a perfect steak every time. But there is more to it in the cooking beef in water. In order to deliver an amazing steak we need to reverse sear it. In this recipe we will show you three different ways - grill, pan sear, and torch.
- What is sous vide steak?
- Recipe Details
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- How do you cook a steak sous vide?
- How long does it take to sous vide a steak?
- Can you overcook a steak in the sous vide?
- How to sear a steak after the sous vide?
- Meal prep sous vide ideas
- Marinades and aromatics
- Nutrition information: facts & macronutrients
What is sous vide steak?
Sous vide steak is the process of taking a steak and cooking it in water until it reaches a desired temperature.
Your first reaction might be disgust, as I imagined a steak floating in boiling water, but the reality is much different. Sous vide steak protects the meat from water by using a Ziplock or other sous vide approved bag and using low temps to get the steak to the exact temperature you want.
Why cook sous vide steak?
Cooking a steak in the sous vide produces the best steak! It’s the quality of steak you could find at your favorite steak house. And the best part is, it’s an easy, fool proof way to cook a delicious, juicy, restaurant quality steak.
Seriously, you can put your steaks in the water bath for an hour or two, walk away, and come back to perfect medium rare cooked steak. Sous vide cooking works by heating up a water bath and the proteins in your water bath to a desired temperature. The temperature remains precise and consistent and cooks the proteins to the set temperature and not beyond. So it’s really hard overcook and undercook your steak.
When you cook your steak on a grill, stove top or oven, it’s hard to precisely control the temperature and maintain it at a perfect medium rare temperature. The oven can even fluctuate by 20 degrees over or under! You easily run the risk of under or over cooking your steak unless you babysit it with a thermometer.
Sous vide cooking used to be only a thing high end restaurants would do; however, with the invent of the home immersion cooking, now home cooks around the work can make the best steaks, chicken, and other proteins. The sous vide immersion circulator I use is by Anova. It has wi-fi and Bluetooth so you can control it with your smart device.
All you need after the immersion circulator is a really big pot to hold the water, some Ziploc bags, and a few clips like clothes pins or binder clips to hold the plastic bag to the side of the pot.
Sous Vide Steak Recipe Video
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Sous Vide Steak Ingredients
- 16 oz steak (NY or Ribeye) at least 1 inch thick
- gallon ziploc bag
- salt and pepper for seasoning
- 2 tablespoons of avocado oil if pan searing with a castiron skillet
- 4 tablespoons butter if pan searing with a castiron skillet
Sous Vide Steak Directions
Set up your sous vide
Fill your pot or cooking vessel with warm water.
Set the sous vide temperature
Add your immersion circulator to the water bath and turn on. Set the immersion circulator to your desired doneness. For rare, set to 120 - 129 F. For medium rare, set to 129 - 135 F. For medium, set to 135 - 144 F.
Season your beef
Season steaks with salt and pepper on all sides.
Place the seasoned steak in a gallon ziploc bag. Partly seal the bag. Don't close all the way yet. Dip the bottom of the bag in the water bath and push it down. As the bag moves down the water bath, the water will push the air in the bag out. Once the opening of the bag is almost touching the water, seal the rest of the bag. Clip the bag to the side of the pot. If the bag floats, there is too much air in the bag. Unseal and dip down again to release the air.
Wait a couple hours
Let cook for 1 to 2 hours, depending on the thickness of your steak. Most one inch steaks will cook in 1 hour. Don't worry, you can't really overcook the steak. If it cooks for 3 to 4 hours, it will still be fine. See explaination below.
Once steak is finished cooking in the sous vide water bath, remove the bag and take out the steak. Pat dry with a paper towel. And refrigerate steak for about 10 minutes to allow it to cool.
To finish the steak on the grill, preheat grill to high heat, about 450 - 500 degrees. And sear both sides for 1-2 minutes on each side.
To finish the steak with a blow torch, turn on torch and sear all sides for 2 minutes each side.
To finish the steak in a cast iron pan or skillet, preheat pan to medium high, then add butter. Add steak and sear on all sides for 2 minutes each side. Spoon butter all over steak as it cooks.
I’m not kidding, this is the best steak I’ve ever cooked. My wife and I were amazed at how juicy it was.
Thank you Timothy! I will be doing some more sous vide recipes soon, please check back soon!
This was my first sous vide recipe! The whole idea is so foreign to how I learned to cook, but the result is awesome. We finished our sous vide steak on the grill and it was perfect. Gonna look for chicken next.