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+ servings
sous vide steak with butter on top
4.82 from 16 votes

Best Sous Vide Steak Recipe

Sous vide steak comes out perfectly cooked every time. Set your water bath to a certain temperature to make sure the whole steak is cooked to a certain degree.
Prep 30 minutes
Cook 2 hours
Total 2 hours 30 minutes
Fat 55
Carbs 1
Protein 58
Yield 4

Ingredients

  • 1 lb. New York strip steaks* 2 1/2-lb. 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

  • 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. For a medium-rare steak, set the water bath to 130ºF. See the recipe notes for other temperature recommendations. 
  • 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, place 1 tablespoon of butter on top of each steak and a sprig of herb.
  • Remove the air from all of the bags and tightly seal them. If you're using a Stasher bag, try your best to remove as much air as you can.
    sous vide steak in bag.
  • Place steaks into the preheated water bath and cook at 130ºF for 2-4 hours. 2 hours is enough time to get the entire steak to the proper temperature, but you can cook for up to 4 hours before the tendons start to break down.
  • After 2 hours, remove the steak from the water bath and transfer it onto 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 the steak in the pan and sear for 1 minute per side. Then, immediately remove them from the heat.
  • Serve with chimichurri or a delicious vegetable side.
    sous vide steak on plate with green sauce.

Tips & Notes

  • You can technically cook as many steaks at once as you’d like.
  • Sous vide steak temps: Rare- 130ºF, Medium Rare- 140ºF, Medium- 155ºF, and Well Done- 165ºF.
  • 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.
  • Grilling directions: 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.

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Nutrition Facts

Serving: 1/4 | Calories: 739kcal | Carbohydrates: 1g | Protein: 58g | Fat: 55g | Fiber: 0g | Sugar: 0g