sous vide steak with butter on top

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: 30 minutesCook: 2 hoursTotal: 2 hours 30 minutes
Fat 55 Carbs 1 Protein 58
Yield 4 servings 1x


  • 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


  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. When pan is hot, add the 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.

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 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.
  • 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!

Nutrition Facts

Serving Size: 1/4 Calories: 739 Sugar: 0 Fat: 55 Carbohydrates: 1 Fiber: 0 Protein: 58
Author: Linley RichterCategory: DinnerMethod: Sous VideCuisine: American

Keywords: sous vide steak