sous vide steak sliced in half on plate with fork

collage of images showing how to make sous vide steak

medium rare cooked steak sliced in half on plate

With just 5 minutes of prep time, this Sous Vide Steak recipe is quick and easy to make for anybody from beginners to sous vide pros.

Accept fresh or frozen steaks, place them in zipper bags or vacuum seal them with rosemary and garlic, then sous vide for 2 hours. Later a quick sear, you'll have perfectly cooked steaks every time!

sous vide steak sliced in half on plate

Want to larn a new cooking technique that'due south so easy and makes the most delicious, tender, and perfectly cooked steaks every time? Allow me to introduce you lot to sous vide cooking!

I purchased my first sous vide in 2016 and accept been obsessed with it ever since! One of my favorite parts of sous vide cooking is that, like a tedious cooker, yous can set information technology and forget it. Whether you lot're new to sous vide cooking, or a seasoned pro, this guide for how to cook sous vide steaks will help you brand the perfect steak every time.

Whether it's your get-go time using a sous vide, or your 1000th, this recipe uses tested and perfected techniques to make sure that you end up with the well-nigh juicy and tender steak!

Sous vide cooking really is as easy as tossing a steak and seasonings in a bag, placing it in a sous vide water bathroom and leaving it to cook for a few hours. After a quick 60 2d sear, the steak is set up for dinner! Who knew that something and then uncomplicated could provide such amazing results!

Tabular array of contents

  • Ingredients
  • Step past footstep instructions
  • Frequently asked questions
  • Sous vide steak time and temperature charts
  • What to serve with the steaks
  • Tools and pantry items needed
  • More sous vide recipes
sous vide sirloin steak ingredients

Ingredients

  • Sirloin steaks – these are the steaks I used for this recipe, only you tin can also use filet mignon, skirt steak, New York steak and ribeye steaks in this recipe. In the cooking time and temperature chart below, I'll requite yous the temperatures and times for each of these cuts of meat. For a sirloin, filet or ribeye, I recommend using a 2 inch thick steak. At this thickness, you'll exist able to get a beautiful pinkish colour throughout the unabridged steak, if you're going for medium rare, which I recommend.
  • Fresh rosemary – feel free to utilise any fresh herbs of your selection, thyme, parsley or bay leaves tin can also be used as aromatics to season the steak as it cooks in the sous vide.
  • Black pepper
  • Common salt
  • Fresh garlic cloves
  • Butter – olive oil can also be used in place of the butter. You'll desire one of these fats to add flavor when searing and finishing the steaks.
collage of images showing how to make sous vide steak

Stride past footstep instructions

  1. Add together each steak to it's own purse with a sprig of rosemary, salt, pepper and crushed garlic.
  2. Vacuum seal the bag closed, using a vacuum sealer.
    • Annotation: if you don't take a vacuum sealer, you can use a quart size freezer-safe zipper bag and the water displacement method. To practise and so, you'll need to place each bag with a steak in it nearly all of the manner under water, leaving merely about an inch of the acme of the bag open, the h2o will press out all of the air around the food in the pocketbook, you tin can then seal the bag closed.
  3. Place the sealed bags of steak in a large pot or container filled with water. If properly sealed, the steak should sink in the water. You want to make sure that the steak is completely submerged in the water for proper sous vide cooking.
  4. Attach a sous vide to the pot and set the temperature to 129°F. Fix a timer for 2 hours.
  5. Remove the bags from the h2o, cut the bags open and utilize tongs to remove the steaks from the bag. If using a grill to sear the steaks, they can go directly on the grill. If using a cast iron skillet to sear the steaks, I recommend patting them dry first with paper towels. Brand certain the grill or skillet is very hot earlier adding the steaks. You lot simply want to cook them for 30 seconds on each side to sear the outside of the steak. You practise non want the internal temperature of the steak to rise.
  6. If cooking the steaks in a skillet, you can add the olive oil or butter to the skillet before adding the steaks, or yous can terminate the steaks past adding a pocket-size pat of butter on top at the end. If grilling the steaks, I recommend removing the steaks from the grill, so calculation butter on top to allow it melt over the steaks for maximum flavor.

After searing the steaks, allow them to rest for v minutes earlier slicing into them. This will allow the juices to evenly distribute throughout the steak later searing for a tender, juicy steak! I like to finish the steaks with a little flaky sea salt and fresh chopped parsley, this is totally optional, only I would recommend it.

cooked steak on plate with fork

Frequently asked questions

  • What does a sous vide do? Sous vide cooking is a method that restaurants have been using for years, but has but recently became popular in households. Sous vide is a method of cooking food in airtight sealed plastic numberless submerged in a temperature controlled water bath for ane-6 hours, sometimes up to 48 hours! The consequence is perfectly even cooked food from the inside out, thus making it awesome for cooking meats.
  • Is it condom to sous vide in Ziploc numberless? Ziploc numberless are safety to apply in a sous vide. They do not contain BPA and then you do not have to worry near the chemic leaking into your food. Ziploc bags volition not soften until 195°F. Near meats cook in the sous vide betwixt 130°-140°F.
  • Can y'all sous vide steak from frozen? Yes! I've actually fabricated this sous vide sirloin steak recipe with steaks from the refrigerator and the freezer, and could non tell a divergence between the two. This is just another benefit of sous vide cooking, no need to defrost your meat before taking it from the freezer to the sous vide. I practise recommend a minimum of 2 hours in the sous vide for any cut of frozen steak.
  • When do y'all season a sous vide steak? I add the seasoning to the sous vide steaks in the bags, then end with butter and sprinkle additional salt on the steaks afterwards searing.
  • Why do y'all demand to sear the steaks? Technically, you don't demand to sear the steaks, equally they'll be completely cooked in the sous vide water bathroom. Searing the steaks adds flavor, texture and colour, to create the best steak that's tender, perfectly cooked, juicy and flavorful, with a squeamish crust and beautiful presentation.

Sous vide steak fourth dimension and temperature charts

Use the temperature nautical chart below for any cutting of steak. For the steaks that you lot see pictured throughout the mail service, I cooked them at 129°F.

  • Rare: set up the sous vide at 120-128°F
  • Medium Rare (my recommendation): set the sous vide at 129-134°F
  • Medium: set the sous vide at 135-144°F
  • Medium Well: set up the sous vide at 145-155°F
  • Well Done: ready the sous vide at 156-162°F

Using the temperature chart above, follow the timing nautical chart below for dissimilar cuts of steak. The leaner the steak, such as a filet mignon, the shorter the cooking time. The larger the steak, such as a tri tip, the longer the cooking time.

  • Sirloin steak: cook for at to the lowest degree 1 hour, up to 2 1/two hours.
  • Filet mignon: melt for at least 45 minutes, upwardly to 2 1/ii hours.
  • New York strip steak: cook for at least 1 60 minutes, up to 2 1/2 hours.
  • Ribeye steak: cook for at least one hour, up to two one/2 hours.
  • T-bone steak: cook for at least 1 hour, up to four hours.
  • Skirt steak (or flank steak): cook for at least 1 hr, upwardly to 4 hours.
  • Tri tip: melt for 6 hours.

The great this about cooking in a sous vide is that the temperature of the meat will never ascent higher up what the water temperature is set at, so technically you lot can never overcook meat in a sous vide. Yes, that does mean that you could leave a filet mignon in the sous vide for 24 hours, but I wouldn't recommend it.

Why, you ask? Because although the temperature inside the meat isn't ascent, the meat is however cooking at the fix temperature, which means that the proteins will continue to break downwards and eventually the meat will even start to shred apart if you leave it in the sous vide for 24 hours.

For the best results, I do recommend following the time and temperature chart in a higher place.

sous vide steak sliced in half on plate with fork and fresh parsley

What to serve with the steaks

Wondering what to serve with these succulent sous vide steaks? Try one or two of these delicious side dishes!

  • Instant Pot Mashed Potatoes
  • Crispy Smashed Potatoes
  • Rosemary Blue Cheese Mashed Potatoes
  • Mashed Sweetness Potatoes
  • Cheesy Grilled Potatoes
  • Broccoli Cheese Goulash
  • Crock Pot Creamed Corn
  • Grilled Brussel Sprouts
  • Roasted Garlic Parmesan Broccolini

Below, I've listed all of the tools that I've used over the years to make this recipe at dwelling. Yes, even the torch! My husband had fun with that 1!

  • Sous vide
  • Grill, grill pan, torch or cast iron skillet for searing steaks
  • Ziploc bags or a vacuum Sealer with vacuum seal numberless
  • Butcher Box Steaks (my favorite grass fed beef commitment service!)

More sous vide recipes

Welcome to the sous vide cooking club! Make dinner every night of the week using your sous vide and these scrumptious recipes!

  • Sous Vide Tri Tip
  • Sous Vide Egg Bites
  • Steak Crostini
  • Chipotle Apple Pork Loin
  • Sous Vide Sliders
  • Sous Vide BBQ Chicken

Don't forget to pivot this Sous Vide Steak recipe for later and when you get in, be sure to share a picture show on Instagram and tag me @WhitneyBond or employ the hashtag #WBRecipes!

And if y'all're looking for more great ways to fix and cook steaks, don't miss my popular Steak Marinade and Steak Seasoning recipes!

Sous Vide Steak

With only 5 minutes of prep time, this Sous Vide Steak recipe is quick and easy to make for anybody from beginners to sous vide pros. Take fresh or frozen steaks, place them in zipper bags or vacuum seal with rosemary and garlic, then sous vide for ii hours. After a quick sear, y'all'll have perfectly cooked steaks every time!

Servings: iv steaks

Prep Time: five mins

Melt Fourth dimension: ii hrs

Total Fourth dimension: 2 hrs 5 mins

Class: Main Course

Cuisine: American

  • 4 six oz summit sirloin steaks, or the steak cut of your choice
  • four sprigs fresh rosemary
  • 2 teaspoons black pepper
  • two teaspoons common salt
  • viii cloves fresh garlic, crushed
  • two tablespoons butter, or olive oil

  • Make full a large pot, or container, with water. Adhere a sous vide and preheat the water bath to 129°F.

  • Identify each steak in information technology's ain bag, add 1 sprig fresh rosemary, ½ tsp black pepper, ½ tsp salt and 2 cloves crushed garlic to each bag with the steaks.

  • Vacuum seal the bag closed.

  • If you don't have a vacuum sealer, employ the h2o displacement method. Place each bag with a steak in it almost all of the manner nether the h2o, leaving but about an inch of the top of the bag open up, the water will press out all of the air around the nutrient in the pocketbook, you can so seal the purse closed.

  • Place the sealed numberless of steak in the sous vide h2o bathroom. If properly sealed, the steak should sink in the h2o. You lot want to brand certain that the steak is completely submerged in the water for proper sous vide cooking.

  • Set timer for two hours.

  • Remove the bags from the water, cut the numberless open and use tongs to remove the steaks from the handbag.

  • If using a grill to sear the steaks, make sure the grill is very hot and add the steaks directly to the grill for 30 seconds per side. Remove from the grill and immediately peak each steak with a pocket-sized pat of butter, let information technology rest and cook over the steak for 5 minutes before serving.

  • If using a cast iron skillet to sear the steaks, I recommend patting the steaks dry first with newspaper towels. Make sure the skillet is very hot, add the steaks and cook for 30 seconds per side. You can add together the butter or olive oil to the skillet before adding the steaks, or yous tin can terminate the steaks past adding a small pat of butter on elevation at the end.

  • Optionally serve topped with flaky sea salt and fresh chopped parsley

  • Steaks tin be sous vide from frozen. You practice not need to defrost the steaks before calculation them to a sous vide water bath. I do recommend a minimum of 2 hours in the sous vide for whatever cut of frozen steak.
  • Information technology is rubber to sous vide in Ziploc bags. They practise not comprise BPA so y'all do not have to worry virtually the chemical leaking into your food. Ziploc bags will non soften until 195°F. Most meats cook in the sous vide betwixt 130°-140°F.
  • Utilize the temperature chart below for whatever cut of steak.
    • Rare: gear up the sous vide at 120-128°F
    • Medium Rare (my recommendation): prepare the sous vide at 129-134°F
    • Medium: set the sous vide at 135-144°F
    • Medium Well:prepare the sous vide at 145-155°F
    • Well Done: set the sous vide at 156-162°F
  • Using the temperature chart to a higher place, follow thetiming nautical chart beneath for different cuts of steak.
    • Sirloin steak: melt for at least one hr, up to 2 i/2 hours.
    • Filet mignon: cook for at least 45 minutes, up to 2 one/2 hours.
    • New York strip steak: cook for at least 1 hour, upwardly to 2 1/2 hours.
    • Ribeye steak: cook for at least 1 hour, up to ii 1/2 hours.
    • T-os steak: cook for at to the lowest degree 1 hour, up to four hours.
    • Skirt steak (or flank steak): cook for at least 1 hour, up to iv hours.
    • Tri tip: cook for half-dozen hours.

Calories 304 kcal (15%) Carbohydrates 3 thousand (one%) Protein 38 g (76%) Fatty 15 g (23%) Saturated Fatty iv grand (20%) Cholesterol 104 mg (35%) Sodium 1261 mg (53%) Potassium 619 mg (18%) Fiber 1 g (4%) Carbohydrate i chiliad (one%) Vitamin A 29 mg (ane%) Vitamin C 2 mg (two%) Calcium 66 mg (7%) Atomic number 26 3 mg (17%)

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