Sous Vide Steak

Sous vide steak is the ONLY way to eat steak. We are obsessed with the perfectly cooked goodness of sous vide steak. Set a water bath, put in the steak, sear the steak, and boom. You have the most perfectly cooked steak in all the lands.

Looking for more sous vide ideas for dinner? Check out our Mongolian Sous Vide Flank Steak or our Sous Vide Salmon. Both are absolutely delicious!

Sous vide steak with butter

Why We Love Sous Vide

If this is your first time cooking sous vide, don’t panic. We will start slow! Sous vide is a method of cooking where you place food into a plastic, silicon, or glass container and place it in a water bath with a regulated temperature.

We have the Anova Sous Vide. We originally had the manual sous vide from Anova, but upgraded to the Bluetooth version and we love it! As we have explored all of the different things we can make in the sous vide, we’ve fallen in love.

We tested soft boiled eggs, pork shoulder, scallops, shrimp, veggies and more. What else do we love about the Sous Vide? We love the sous vide because:

  • You never have to worry about overcooking whatever is in the sous vide. Set the temperature and let it sit. No matter how long it is in the sous vide, it won’t overcook!
  • It is easy to take anywhere. Forget about lugging a slow cooker or Instant Pot to the cabin for the weekend. We can just grab our sous vide and go. All you need is your sous vide a large pot or container.

What You Need to Sous Vide

Not everyone’s sous vide experience is the same. Some people use food saver bags and some people use stasher bags. You have to use what is right for you. Below are the tools we use when we sous vide.

  • Sous Vide- We use the Anova Sous Vide.
  • Food Container- We use our stasher bags as the vehicle for our food to go into the water bath. You can also use a food saver bag, Ziploc bags, or even mason jars.
  • Water Container- You can use any large container you would like. All you have to do is make sure whatever is in the sous vide is submerged in water. We use a large pot, but you can use a large rubber bucket, too!
steak in a stasher bag with butter and herbs

Fancy Pants Dinner

I don’t know about you, but when I make steak at home, I feel like it is a treat. I try to light candles and style my plate like they do if I was at a fancy steakhouse because steak is fancy, right? HA.

Ever since I met Cole, he has made “fancy” steak dinners and smoked meat more approachable. It makes cooking meat at home fun and SUPER tasty. Cole is my inspiration for this recipe!

Ever since Cole’s parents gifted us a sous vide a couple of years ago for Christmas, we have only prepared steak sous vide. Any other way just isn’t as good!

This sous vide steak is our new favorite meal and we LOVE serving it with our serving this sous vide steak with chimichurri sauce.

It is perfectly cooked and the flavor of the chimichurri sauce takes this steak to the next level. Make the chimichurri sauce NOW and keep it in your refrigerator for when you make a sous vide steak.

sous vide steak with chimmichuri

How to Make Sous Vide Steak

Step 1: First, fill a large container with water and attach the sous vide to the container. Set the sous vide to 130ºF and let the water come to temperature.

Step 2: Salt and pepper the steak and let the steak sit for 10-15 minutes. Then place the steak into a stasher bag, Ziploc, or food saver bag with butter and herbs.

Step 3: Place steak into the sous vide and let it sous vide for at LEAST 2 hours. You can leave it in the water for up to 8 hours.

Step 4: Remove steak from the sous vide, discard liquid in the bag, and set steak aside on a plate.

Step 5: Heat a large cast iron skillet over high heat and add two tablespoons of olive oil to the pan. When olive oil is fragrant, add steak to the pan and sear for one minute on each side.

Step 6: Remove from heat and let the steak sit for 10 minutes. Serve with chimichurri and enjoy!

We’ve Got the Answers

How long does it take to sous vide a steak? Sous vide steak becomes tender after being in the water bath for at least 2 hours. However, don’t hesitate to mix things up and keep the steak in the sous vide for up to 8 hours.

What temperature do you sous vide steak? We set the sous vide to 130ºF (which is the internal temperature for rare steak), because we sear the steak for 1 minute on each side which brings the internal temperature up to about 140ºF which is medium-rare. It all depends on how you like your steak. Set the sous vide about 5 degrees lower than you want your internal temp to be.

  • Rare- 130ºF
  • Medium Rare- 140ºF
  • Medium- 155ºF
  • Well Done- 165ºF

Can you overcook steak sous vide? You can not overcook steak in the sous vide. You can overcook the steak if you decide to broil, sear, or grill the steak afterward!

sous vide steak with butter and herbs on top

Sous Vide Recipes

Sous Vide Steak Video

Recipe

Sous Vide Grilled Steak

Sous vide steak is the ONLY way to eat steak. We are obsessed with the perfectly cooked goodness of sous vide steak. Set a water bath, put in the steak, sear the steak, and boom. You have the most perfectly cooked steak in all the lands.

  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
Author: Linley Richter
Yield: 4 servings 1x
Category: Dinner
Method: Sous Vide
Cuisine: American

Ingredients

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

Instructions

  1. First, prepare 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. Next, place your sous vide into the water bath and set the temperature to 130ºF (this is for medium-rare steak).
  2. Next, generously salt and pepper both sides of the steak and place steak into a medium-sized Stasher bag or Food Saver bag. Each steak should be placed in its own bag, so if you’re cooking 4 steaks, use 4 bags.
  3. Next, add around 1 tablespoon of butter on top of each steak and a sprig of herb.
  4. Remove air from all of the bags and seal. If you’re using a Stasher bag, try your best to remove as much air as you can.
  5. Place steak into water bath and cook at 130ºF for 2-10 hours*.
  6. Remove the steak from the water bath and place steak on a plate.
  7. Now it’s time to sear the steak for that amazing texture. Heat a cast iron skillet over medium-high heat and add olive oil.*
  8. When olive oil is fragrant, place steak in the pan. Sear for 1 minute per side and immediately remove from heat.
  9. Serve with chimichurri or a delicious vegetable side.
  • sous vide temp 130ºF
  • 1/2 pound New york strip
  • .7 pound ribeye
  • 1 pound tbone

Notes

  • You can technically cook as many steaks at once as you’d like.
  • Option to leave the steak in the sous vide for up to 10 hours for ultra tender steak, but 2 hours is just perfect, as well! Both will come out medium rare.
  • You can also sear steak on the grill by heating the grill to 450ºF and searing the steak on each side for 1 minute.
  • Check out this temperature chart by Spruce Eats for other temperature options.

Nutrition

  • Serving Size: 1/4
  • Calories: 739
  • Sugar: 0
  • Fat: 55
  • Carbohydrates: 1
  • Fiber: 0
  • Protein: 58

 

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