Steak cooked to absolute perfection! Easy recipe for tender, juicy, flavorful and just really amazing steak via sous vide cooking method.
Sous Vide Steak Recipe
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This recipe is about how to sous vide cook any premium cut of steak.
Best Steaks for Sous Vide
Sous Vide Top Sirloin
Sous Vide Rib Eye
Sous Vide New York Steak
Sous Vide Tenderloin
Sous Vide Tbone
These cuts come from the same area of the cow and can be cooked the same way.
Can you Sous Vide Chuck Steak?
YES! And it’ll be amazing. If you’re wanting to sous vide a tougher cut of meat (such as chuck steak) then it’s a different process, but can turn out just as tender and flavorful.
Like I said in my Sous Vide Pork Belly post, when cooking a tougher cut of meat sous vide is the way to go! It will just take more time, because you need the meat to break down. You can can find the instructions for those tougher cuts here.
How to Sous Vide Steak
When you’re choosing your steak, go thick! I shoot for one inch thick. Often times you’ll have the choice of two thin cut steaks for the same price of the double-cut. Y’all it’s worth it to “pick the thick” and share.
Do I remove fat when cooking sous vide?
Once you’ve got your thick cut steak you need to get rid of the gristle (gristle is the cartilage and tough inedible tissue in meat). Many steaks will have a white edge of fat.
Not all fat needs to be removed: definitely leave alone any fat that is marbled through the steak. However it is good to remove any large and hard chunks of fat.
How to season sous vide steaks
Once the fat has been removed, then season the steaks generously.
This recipe is very simple in it’s called for seasonings because honestly when you have a great cut of meat you don’t need anything more than salt and pepper. However, you’re welcome to add to or change up what I’ve called for here if desired.
What bags to use when cooking sous vide
When I cook food sous vide, I usually do so with the food having been vacuum sealed. However, you don’t HAVE to have a vacuum sealer in order to cook this way.
Do I have to have a Vacuum Sealer to cook sous vide?
For a couple years before I got my vacuum sealer I used a ziplock bag rather than a vacuum sealed bag, and that method works great!
When using a ziplock bag you place the meat in the bag with the other ingredients then place the open bag in the heated water slowly. The water will push the air out of the bag. Once the meat is fully submerged, zip the top closed and it should be air free.
How to use a ziplock bag when cooking Sous Vide
If you visit my post here for Sous Vide Sweet Heat Pork Tenderloin (one of my very best recipes by the way!!!) there is a video at the bottom of the post that shows you how to “vacuum seal” your ziplock bag with just water.
How long to sous vide steak
My personal opinion is that a sous vide steak is perfect when it’s cooked to medium. When cooking a one inch thick premium cut steak from fresh not frozen, your cook time will be one hour at 54C degrees. However, you can actually leave it in there for up to two hours without overcooking. That is the beauty of cooking sous vide. You have a great window to work with.
Sous vide steak from frozen
You can also cook your steak from frozen. This will increase the cook time to a minimum of 90 minutes. And can be left in the bath for up to 3 hours.
When cooking from frozen, I suggest going even more generous with the seasonings.
Sous Vide Steak Time Temp Chart
Do I need to sear my steak?
When the steaks are done cooking in the sous vide bath they will look like the image shown below.
At this point they are perfectly cooked and will be a delightfully tender bite.
However to make them the absolute best they can be: you should sear them.
How to sear a steak
For a crispy crust on the outside of your super-savory steak, get a pan ripping hot and add a tiny bit of oil to them bottom. Now add your steak for about 1 minute on each side to crisp it right up.
Butter Sauce
At this point I remove the steak and add the butter-herb juices from the sous vide bag that the steaks were cooked in. Heat those liquids real quick and pour over the now plated steaks.
The steak is amazing on it’s own so this step isn’t absolutely necessary. However, when serving said steak with mashed potatoes, or rolls, I like to have a little extra liquid available.
Perfection y’all: perfection in a bite!
Okay enough talk, let’s eat!!!
Recipe for sous vide steak:
Save RecipeIngredients
- 1 to 6 Tender Cuts Steaks, 1" thick cut (tender cuts include: top sirloin, ribeye, New York, t bone, tenderloin)
- Salt and Pepper
- Fresh Thyme (one sprig per steak)
- Butter
- Oil
- 1 garlic clove, smashed with the flat side of your knife
Instructions
- Fill a pot with water and add your sous vide tool.
- Set Temperature to 54C degrees.
- Trim your steaks by removing excess fat from the outer edges.
- Season steaks generously with salt and pepper.
- Put steaks in the bag they will sous vide in, and add a slice of butter and a sprig of thyme per steak.
- Vacuum seal the bag.
- Cook for 1 hour.
- NOTE: can be left in water for up to two hours.
- On high heat on your stove top, get a pan super hot. Add a small amount of oil to the bottom and the smashed garlic clove.
- Sear the steaks for one minute on each side for a crispy crust to compliment it's tender interior.
- Remove steaks from pan and add juices from sous vide bag to the garlic and oil in the pan.
- Let simmer together for1-2 minutes then pour over steaks.
- Serve and Enjoy!
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