Sous Vide Steak Cooked To Perfection
1 Steak – 1 inch thick
Salt, kosher, as needed
Black pepper, freshly ground, as needed
Olive oil, as needed
Bay leaf, fresh, or other fresh herbs, as needed
Butter, as needed
Sous vide setup
Ziplock-style bag (1 gallon)
About 1 hr
A delicious sous vide steak
1.Preheat to your desired temperature
Use the photo as a guide to help you decide how you’d like your meat done. We like ours rare, at 129 °F / 54 °C.
To dive deeper into time-and-temperature combinations, check out our world-famous Sous Vide Time and Temperature Guide.
2.Season your steak
Salt, kosher, as needed
Black pepper, as needed
Generously season both sides of the steak with salt and freshly ground pepper.
3.Package your steak
–Olive oil, as needed
–Bay leaf, fresh, or other fresh herbs, as needed
Place your steak in a ziplock-style bag—or a sous vide bag if you have one. Add about two tablespoons of olive oil or other fat, plus whatever fresh herbs you have on hand. We used fresh bay leaf, but thyme or rosemary will work too.
TIP: You don’t need a dedicated sous vide bag to cook a steak sous vide. A high-quality, heavy-duty ziplock-style bag will do just fine. For more information, check out our Complete Guide to Sous Vide Packaging.
Place the bag into the preheated water, with the top of the bag hanging over the edge of the pot. Make sure you leave the top of the bag open so the air can escape. Clip the top of the bag to the side of the pot to hold it in place.
A one-inch-thick steak will be ready to eat in an hour, but it can hang out in the water for another hour without overcooking. That’s the beauty of sous vide, people.
PSST: Is your steak thinner or thicker than one inch? We’ve got some simple guidelines for other thicknesses below.
5.Finish your steak
–Butter, as needed
Preheat a skillet over high heat and add butter. Once the butter has stopped bubbling, add the steak from the bag. Toss in some fresh herbs for extra flavor.
Swirl the steak around in the pan for about a minute or two per side—if your steak is on the thinner side, give it a shorter sear. This step can be a little smoky and splattery—turn on your oven hood or open a window to vent the smoke.
The point of this step is just to get a nice, tasty crust, which you can also achieve by finishing the steak on the grill, in the broiler, or even in the deep-fryer.
TIP: You can use the juices from the bag to make a super-quick pan sauce. We show you how to do that from start to finish with our Simple Sous Vide Steak With Red Wine Saucerecipe. We also have some simple tips for making pan sauce right this way.
Get ready to experience the best steak you’ve ever tasted. Notice we said “tasted,” not “made.” Steakhouses, consider yourselves warned.
Four ways to finish your steak:
If you preseared: Season steak generously with salt and pepper. Heat a pan on the stove until it’s hotter than Hades. Add ample butter or oil. Place your steak in the pan, and use a spatula to swirl it around. (This encourages even searing.) Sear until steak develops a golden-brown crust, about one minute. Flip and repeat on other side. Transfer to a warm plate or cutting board to slice up and serve.
If you didn’t presear: Season sous vide steak generously with salt and pepper. Heat a pan on the stove until it’s hotter than Hades. Add ample butter or oil. Place steak in pan and sear until it develops a golden-brown crust, about a minute or two. (The thinner the steak, the shorter the sear.) Transfer to a warm plate and serve.
Pros: It’s quick, easy, and delicious!
Cons: Searing can be a little smoky and a little splattery.
Season steak generously with salt and pepper. Set your oven to 500 °F / 260 °C or the broil setting. Place steak on a baking rack or in an oven-safe pan and place it on the top rack of the oven. After three to four minutes, transfer to a warm plate and serve.
Pros: No mess, no fuss.
Cons: If you don’t have a really great broiler, you might overcook it before it gets nicely browned.
3.Flour & Sear It
Season steak generously with salt and pepper. Coat all sides of the steak with flour. Heat a pan on the stove until it’s hotter than Hades. Add ample butter or oil. Place your steak in the pan, and use a spatula to swirl it around. (This encourages even searing.) Sear until steak develops a golden-brown crust, about two minutes. Flip and repeat on other side. Transfer to a warm plate and serve. Behold the toasty, golden-brown goodness!
Pros: Golden-brown, crunchy crust. Less oil splattering.
Cons: Not gluten-free!
Season steak generously with your favorite seasoning. Heat grill until very, very red. Place steak on grill and let sizzle about one minute. Flip, then grill for one more minute. Transfer to a warm plate and serve.
Pros: Those classic grill marks! That traditional charcoal flavor!
Cons: Firing up the grill takes time, requires access to the outdoors, and can feel like a chore in the cold months.
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