Sous vide steak is the ultimate way to achieve restaurant-quality results in your own kitchen. By gently cooking the steak in a precisely controlled water bath, you get unmatched tenderness, edge-to-edge even doneness, and a juicy, flavorful bite every single time. Whether you’re new to sous vide or already obsessed with precision cooking, this recipe walks you through each step for a perfectly seared, melt-in-your-mouth steak. It’s reliable, simple, and incredibly rewarding—perfect for date nights, special occasions, or any time you want a steakhouse meal at home.
Prep & Cook Time
- Prep Time: 10 mins
- Cook Time: 1 hour 30 mins (varies by thickness)
- Total Time: 1 hour 40 mins
- Servings: 2
- Yield: 2 steaks
Ingredients
- 2 ribeye, New York strip, or filet mignon steaks (1 to 1½ inches thick)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic, lightly crushed
- 2 sprigs fresh thyme or rosemary
- 2 tablespoons unsalted butter
- Optional: flaky sea salt for finishing
Directions
Step 1: Season the Steaks
Pat steaks dry with paper towels. Season both sides generously with salt and pepper. This builds flavor and helps create a beautiful crust when searing later.
Step 2: Bag the Steaks
Place each steak into a vacuum-seal or zipper-top freezer bag. Add one crushed garlic clove, one herb sprig, and 1 tablespoon of butter to each bag. Remove as much air as possible using a vacuum sealer or the water displacement method.
Step 3: Heat the Sous Vide Water Bath
Preheat your sous vide machine using one of these common settings:
- Medium-rare: 129°F to 132°F
- Medium: 135°F to 140°F
- Rare or well-done: Adjust to your preferred temperature
For most steaks, 1½ hours is ideal, but you can safely cook them up to 3 hours without losing texture.
Step 4: Sous Vide the Steaks
Lower the sealed bags into the water bath. Ensure the steaks are fully submerged and weights/clips are used if needed to prevent floating. Cook for 1½ to 3 hours depending on thickness.
Step 5: Remove and Dry
Once the cook time is complete, remove steaks from the bags. Pat them very dry with paper towels—this is essential for a proper sear.
Step 6: Sear for Flavor
Heat a cast-iron skillet over high heat until smoking hot. Add a small amount of oil with a high smoke point (such as avocado or canola oil).
Sear steaks for 30–60 seconds per side, adding a little butter, thyme, and garlic during the final moments to baste the meat. You’re creating color, not cooking the steak through.
Step 7: Rest and Serve
Let rest for 3–5 minutes. Slice and sprinkle with flaky sea salt if desired.
Nutrition Facts (per serving) — Estimated Values
- Calories: 480
- Protein: 42g
- Carbohydrates: 1g
- Fat: 34g
- Saturated Fat: 15g
- Cholesterol: 145mg
- Sodium: 510mg
- Fiber: 0g
- Sugar: 0g
Pro Tip:
If you’ve never used a sous vide machine before—or if you’re working with an older model—this is the perfect recipe to experience just how transformative precision cooking can be. A high-quality sous vide machine gives you unmatched temperature control, quieter operation, faster heating, and more consistent results every time you cook. Investing in a reliable device ensures your steaks come out exactly the way you want them: tender, juicy, and perfectly cooked from edge to edge. If you're ready to elevate your kitchen game, tap the button below to explore top-rated sous vide machines on Amazon and find the perfect fit for your cooking style.
Conclusion
Sous vide cooking takes the guesswork out of making steak, ensuring consistent, steakhouse-quality results every time. With precise temperature control and a quick, flavorful sear, you get a tender, juicy steak that’s perfectly cooked from edge to edge. Whether you prefer ribeye, strip, or filet, this method elevates every cut to its fullest potential. Enjoy your beautifully cooked steak—and feel confident knowing you’ve mastered one of the most reliable ways to prepare it. If you’re ready to explore more sous vide recipes, this technique opens the door to endless delicious possibilities!
