Sous Vide Steak

Sous vide steak comes out perfectly cooked every time. Set the water bath to the desired temperature, and the entire steak will reach the same level of doneness from edge to edge.

Prep time: PT30M

Cook time: PT120M

Total time: PT150M

Rating

4.8 stars (15 reviews)

Keywords

sous vide steak

Ingredients

1 lb. New York strip steaks* (2 ½-lb. steaks)
½ teaspoon coarse sea salt
½ teaspoon coarse black pepper
2 herb sprigs (rosemary, thyme, or oregano)
2 tablespoons of butter
2 tablespoons of olive oil

Cuisine

American

Steps

Prepare a 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.
Place your sous vide into the water bath. For a medium-rare steak, set the water bath to 125-128ºF. See the recipe notes for other temperature recommendations.
Generously salt and pepper both sides of the steak and place it into a medium-sized Stasher bag or FoodSaver bag. Each steak should have its own bag, so if you’re cooking 4 steaks, use 4 bags.
Place 1 tablespoon of butter on top of each steak and a sprig of herb.
Remove the air from all of the bags and tightly seal them. If you’re using a Stasher bag or a plastic bag, try to remove as much air as possible.
Place steaks into the preheated water bath and cook at 125-128ºF for 2-4 hours. Two hours is enough time to get the entire steak to the proper temperature, but you can cook it for up to 4 hours before the tendons start to break down.
After 2 hours, remove the steak from the water bath and transfer it to a plate.
Heat a cast-iron skillet over medium-high heat. When the pan is hot, add the olive oil.
When olive oil is fragrant, place the steak in the pan and sear for 1 minute per side, then immediately remove it from the heat.
Serve with chimichurri or a delicious vegetable side.

Nutitrion

Serving Size: 1 /4
Calories: 739 kcal
Carbohydrates: 1 g
Protein: 58 g
Fat: 55 g

Reviews

Larry on 2025-05-19 (5 stars):
Sous vide steak is a game changer for anyone serious about precision and consistency in cooking. By setting the water bath to your desired temperature, you ensure the steak is evenly cooked from edge to center every single time, eliminating the guesswork that comes with traditional methods.
Chynna L Dehoyos on 2021-04-23 (5 stars):
I like this recipe
James McNulty on 2019-05-28 (5 stars):
Always cook my Beef Steaks and Lamb Chops at 118 or 120 F. Make sure when you remove them from the Sous Vide cooking pouch, that you use paper towels to dry the outsides of your meat. Wet meat will NOT brown. If you don't dry them off, you will not be ab;e to brown each side in 30 to 60 seconds, and you may overcook (and dry-out) your meat. Thanks for your thoughtful and complete post.