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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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