Sous vide steak is the ONLY way to eat steak. We are obsessed with the perfectly cooked goodness of sous vide steak. It’s as easy as 1-2-3.
Why Sous Vide Steak?
If this is your first time cooking sous vide, don’t panic. We talk more about the sous vide in general in our Mongolian Sous Vide Flank Steak post. Stop what you’re doing and go check it out!
Sous vide steak is the ultimate way to eat steak!
It is perfectly cooked every single time. Why? Because you cook the steak at a perfect (to me) 130ºF. The WHOLE steak will be medium-rare. Not just the middle.
restaurant style steak
If you’ve ever ordered a steak at a fancy restaurant and it came out fairly quickly, it was probably sous vide. Especially if it was perfectly cooked throughout the whole piece of meat.
The sous vide has been a restaurant tool for a while and we’re all just catching up!
Ingredients You Need
You only need a few ingredients before you add your steak to the sous vide. Here is everything you need.
- New York strip steak- we used New York strip for this sous vide steak recipe, but you can use any cut of steak. Just be sure the steak is at least 1 inch thick!
- Coarse sea salt + black pepper– you salt your steak before you place it in the sous vide. Be sure you use both coarse salt and pepper rather than finely ground.
- Fresh herbs- we used a combination of rosemary, thyme, and oregano for this recipe. You can use one or all of these herbs. You add herbs to the sous vide bag and it slowly adds herby flavor to the steak.
- Butter– don’t forget to add the butter to the sous vide bag before you add it to the sous vide. The butter melts in the sous vide and adds delicious butter flavor to the steak.
- Olive oil– the olive oil is for post sous vide when you sear your steak to brown the outside. Feel free to sub the olive oil for more butter.
Tools You Need for Sous Vide Steak
What kind of steak is best for Sous Vide?
There are many different cuts of steak out there and you can use any of them for this sous vide steak recipe. We used New York Strip for this recipe, but feel free to use any of the cuts of steak below.
Here are other cuts of steak you can use.
How to Make Sous Vide Steak
- 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.
- 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.
- 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 4 hours.
- Remove steak from the sous vide, discard liquid in the bag, and set steak aside on a plate.
- 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.
- Remove from heat and let the steak sit for 10 minutes. Serve with chimichurri and enjoy!
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
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 4 hours.
Can you overcook steak sous vide?
Technically you can not overcook steak in the sous vide as it will sit in the same temperature of water for however long you leave it.
However, if you let your steak sit for longer than 4 hours, the tendons will begin to break down and it will no longer have that fabulous chew you crave with steak. It will be more shredded-like.
How to Sear a Sous Vide Steak
We love to use a cast iron skillet to sear our steaks. It gets hot really fast and leaves the perfect amount of char on the steak.
Add olive oil or butter to the cast iron skillet. When the oil or butter has melted and is fragrant and the steak to the pan and cook for one minute on each side.
here’s a tip
Basting the steak can add tremendous flavor!
To baste your steak add a little extra butter and a couple of sprigs of fresh herbs (we love thyme and rosemary) to the skillet after you add the meat to the skillet.
When butter melts take a spoon and spoon butter over the top of the steak throughout the 2 minutes it is in the pan!
What to Serve with Sous Vide Steak
Grilled Carrots– These grilled carrots are sweet and savory, perfectly cooked, and full of amazing flavor! Throw these grilled carrots on the grill and serve them alongside any of your favorite BBQ dishes.
Butter Lettuce Salad– This butter lettuce salad has a combination of vegetables, fruit, nuts, cheese, and is drizzled with a simple lemon vinaigrette. Everything on a bed of tender butter lettuce makes a perfect and delicious salad.
The Best Arugula Salad- This is a simple and delicious arugula salad recipe. It is made with arugula, dried fruit, veggies, and fruit. It is the perfect side dish to any meal!
Oven Roasted Asparagus- Oven roasted asparagus is the best way to eat asparagus! It’s a healthy side dish recipe that’s cooked to perfection.
- 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
- 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).
- 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.
- Next, add around 1 tablespoon of butter on top of each steak and a sprig of herb.
- 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.
- Place steak into water bath and cook at 130ºF for 2-4 hours*.
- Remove the steak from the water bath and place steak on a plate.
- Now it’s time to sear the steak for that amazing texture. Heat a cast iron skillet over medium-high heat. When pan is hot, add the olive oil.*
- When olive oil is fragrant, place steak in the pan. Sear for 1 minute per side and immediately remove from heat.
- Serve with chimichurri or a delicious vegetable side.
Tips & 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 4 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.
- We tested this recipe with a 1/2 lb. New york strip, .7 lb ribeye, and a 1 lb tbone and they all turned out perfectly!
- This recipe was slightly updated on July 26, 2021, to reduce the max cook time from 10 hours to 4 hours for optimal texture.
Nutrition FactsServing Size: 1/4 Calories: 739 Sugar: 0 Fat: 55 Carbohydrates: 1 Fiber: 0 Protein: 58
Keywords: sous vide steak