Learn to make perfect sous vide steak at home like professionals; tender, juicy, and made with or without a sous vide cooker.
The best sous vide steak
Steak is something that can be difficult to cook absolutely perfectly. We thought we had perfected it with air fryer steak but actually there is a foolproof way to cook it- sous vide style!
Why sous vide your steak?
Sous vide is a French word that means “under vacuum” in English. It’s a cooking method used to cook a thick steak at a precise temperature in vacuum-sealed bags or pouches.
We can make this kind of steak using a sous vide cooker or, as you’ll see in today’s post, without one, using a ziplock bag and pot method.
Why you’ll love this recipe
- Even consistency. Sous vide cooks steak to a very precise temperature, resulting in even consistency once done.
- Tender and juicy steak. It’s cooked in sealed pouches, so you get a tender and juicy steak.
- Easy to make. You don’t have to check your steak repeatedly as it cooks to a precise temperature. So, you get time to do other things without worrying about overcooking.
- Better taste. With all the juices, tender and moist texture, sous vide steak tastes better than other steaks.
Restaurants use the sous vide method for cooking steak because the results are unparalleled regarding texture and flavor and now you can do it yourself in the comfort of your home!
You can cook sous vide steak two ways. Here are the ingredients you’ll need for both methods:
- Steak. Strip, ribeye, or any other cut.
- Rosemary. Fresh rosemary to enhance flavor.
- Thyme. To add flavor.
- Garlic. Fresh garlic cloves.
- Salt and pepper. To taste.
- Butter. To pan sear the steak at the end.
Oh, and if you’d like to marinade it instead, we love using a 3 ingredient steak marinade.
How to sous vide steak without a machine
Want to make steak with a sous vide cooker or without it? Here is how you can make perfect steak either way.
Season the steak
Start by seasoning the steak with salt and pepper.
Put steak in a zip-lock bag
Next, take a zip-lock bag, add rosemary, thyme and garlic with meat in between these ingredients. Don’t completely close the bag.
Dip sealed bag in water
Dip the sealed bag in water. Due to water pressure, the air in the bag will release. When there is no air in the bag, close the bag.
Cook the steak
In a pot, take water and warm it to 135 degrees Fahrenheit. Place the sealed bag in the boiling water and cook for medium doneness. Keep stirring continuously to maintain water temperature.
Smoke with butter and serve
In a skillet, add some butter. Wait until it smokes, then add steak and sprinkle some herbs. Cook both sides, and once done, transfer to a plate and serve.
How to sous vide steak with a cooker
Preheat the sous vide cooker
Preheat the sous vide cooker to the required temperature. Check the temperature with a thermometer.
Season the steak and seal
Season steak with salt and pepper. In the sous vide bags, add shallots, garlic, and herb. Seal the bag and place it in boiling water for the required time.
Sear steak in a pan or grill
Repeat the same method as mentioned in the non-sous vide machine method.
How long to sous vide
The time you need to cook a steak in sous vide depends upon the level of doneness you want and the cut you choose. The time below is for the strip, ribeye, T-Bone, and butcher’s cuts. Decide the level of doneness and then cook accordingly.
- Very rare to rare: 1-2 ½ hours.
- Medium-rare: 1-4 hours.
- Medium: 1-4 hours.
- Medium-well: 1-3 ½ hours.
- Well-done: 1-3 hours.
What is the best cut of steak for this recipe?
The best cut of steak for sous vide is filet mignon; it’s the most tender but still lean. If you don’t get this, some best alternatives are ribeye, tenderloin, sirloin, T-Bone and prime rib.
Sous vide steak temp
The temperature for sous vide steak also depends upon the level of doneness and the cut you choose. If you choose T-Bone, ribeye, strip, or butcher’s cut, heat these at the following temperatures:
- Very rare to rare: 120-128 degrees F.
- Medium-rare: 129-134 degrees F.
- Medium: 135-144 degrees F.
- Medium-well: 145-155 degrees F.
- Well-done: 156 or higher degrees F.
Storing and freezing instructions
Want the best ways to store leftovers? Follow these storage tips:
- To store: Put the steak in airtight containers and store for 3-4 days.
- To freeze: Use freezer-safe bags to freeze steak for up to 2 months.
- Reheating: Reheat in an oven or skillet.
What to serve with steak
Frequently Asked Questions
Yes, you can cook frozen steak. In fact, frozen steak cooks better and evenly.
The thicker the steak, the better your results will be. Thinner cuts of steak will need the cooking time adjusted.
- 1 1/2 lbs bone-in steak strip, T-Bone, or sirloin steak
- 2 sprigs rosemary
- 1 sprig thyme
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
Season steak with salt and pepper on both sides.
Place steak in a zip lock bag along with rosemary, thyme and the minced garlic. Partially close the sealer, leaving a few inches open.
Slowly submerge the bag with the steak in a water filled container, deep enough to cover the entire steak, but do not let any water enter it. Pressure will force the air out of the bag, and seal it once the air is all out.
Fill a large pot with water and place the thermometer in it. Place the pot over medium heat. Once you reach 135F, submerge the bag of steak inside the pot and leave it to cook for 90 minutes, for medium doneness. Be sure to regularly check the temperature, allowing a 50F buffer but no more.
Once cooked, remove the steak from ther bag. Heat butter in the iron cast skillet until it smokes and place the steak on top. Sear both sides and serve immediately.
TO FREEZE: Use freezer-safe bags to freeze steak for up to 2 months.
TO REHEAT: Reheat in an oven or skillet.
Serving: 1serving | Calories: 215kcal | Carbohydrates: 1g | Protein: 23g | Fat: 15g | Sodium: 220mg | Potassium: 536mg | Fiber: 0.1g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 4mg | NET CARBS: 1g