Master the Perfect Sous Vide Steak: Juicy, Tender, and Flavorful Every Time
Imagine a steak so consistently tender and bursting with flavor that it melts in your mouth with every bite. This isn’t just a dream – it’s the reality you can achieve with our foolproof **sous vide steak recipe**. Infused with its own natural juices and precisely cooked to perfection, this method guarantees a steak that is never dry and always incredibly succulent. Say goodbye to guesswork and welcome a new era of effortless gourmet cooking right in your own kitchen.
Why This Sous Vide Steak Recipe Works Every Time
The sous vide method is a culinary game-changer, especially for meat. It’s a technique that ensures an ultra-tender slab of beef, cooked to your desired doneness from edge to edge, without any risk of overcooking. The magic lies in the precise temperature control of the water bath. By vacuum-sealing your steak and submerging it in water maintained at a low, consistent temperature, you create an environment where the steak cooks slowly and gently.
This gentle cooking process allows the muscle fibers to relax, resulting in unparalleled tenderness. More importantly, because the steak is sealed in its own juices, it retains all its natural moisture and flavor. Unlike traditional cooking methods where external heat can easily dry out the meat, sous vide locks in every drop of deliciousness. After its luxurious bath, a quick, high-heat sear forms a delicate, flavorful crust, adding the perfect textural contrast to the incredibly tender interior. This two-step process—precision cooking followed by a rapid sear—is why sous vide produces consistently perfect results that are difficult to replicate with any other method.
Simple Ingredients for an Extraordinary Sous Vide Steak
You don’t need a long list of exotic ingredients to create a truly spectacular sous vide steak. The beauty of this recipe lies in enhancing the natural quality of the beef with just a few key additions. For precise measurements and step-by-step instructions, refer to the printable recipe card at the end of this post.
Ingredient Information and Substitution Suggestions
- STEAK: For this particular recipe, we’ve used two 10-ounce New York strip steaks, totaling about 1 1/4 pounds. New York strip is an excellent choice for sous vide due to its marbling and robust flavor. We highly recommend using steaks that are at least one and a half inches thick. Thicker steaks perform best with sous vide, as they cook more evenly and retain their moisture exceptionally well, especially after the crucial searing step. Thinner cuts tend to lose moisture more rapidly during searing, potentially leading to a less juicy result. While New York strip is fantastic, feel free to experiment with other cuts like ribeye, sirloin, or even a filet mignon for different flavor profiles and textures.
- ADDITIONS: The classic combination of rich butter, aromatic fresh rosemary sprigs, savory garlic salt, and freshly ground black pepper is all you truly need for an incredibly flavorful steak. These simple additions complement the beef without overpowering it. However, don’t hesitate to customize! You can substitute rosemary with other fresh herbs like thyme or sage, or use your favorite pre-mixed steak seasoning blend. A pinch of onion powder or a dash of paprika could also add an interesting twist. The goal is to enhance, not mask, the natural deliciousness of your perfectly cooked sous vide steak.
Essential Equipment for Sous Vide Steak
To successfully prepare sous vide steak, you’ll need a few specialized tools. These items ensure precise temperature control and proper sealing for optimal results:
- Sous Vide Water Container: A dedicated container designed for sous vide cooking helps maintain a consistent water temperature and prevents evaporation.
- Sous Vide Cooker (Immersion Circulator): This device heats and circulates water, ensuring that every part of your steak cooks evenly.
- Vacuum Sealer and Bags: Essential for removing air around the steak, which allows for efficient heat transfer from the water bath and locks in all the juices and flavors.
- Large Skillet or Cast Iron Pan: For achieving that perfect, crusty sear after the sous vide bath. Alternatively, a kitchen torch can be used for a more controlled sear, as demonstrated in some of our other sous vide recipes like sous vide pork chops.
- Tongs: For safely handling the hot steak during searing.
Investing in quality sous vide equipment will elevate your home cooking and open up a world of precision cooking for various meats and beyond.
How to Make Perfect Sous Vide Steak
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prepare the Water Bath: Fill your sous vide water container with water. Securely position your sous vide cooker (immersion circulator) in place and set the temperature to 130°F (54°C). This temperature is ideal for a perfect medium-rare steak. Allow the water to come to temperature before proceeding.
- Season the Steaks: Generously season both sides of your New York strip steaks with garlic salt and freshly ground black pepper. Don’t be shy with the seasoning; a good crust of flavor will develop during the sear.
Evenly season your steaks for maximum flavor penetration during the sous vide process. - Add Aromatics: Cut the fresh rosemary sprigs into 6-8 shorter pieces. Distribute these evenly across the top of each steak, using 3-4 sprigs per steak. This infuses the beef with a wonderful herbaceous aroma during cooking.
- Butter Up: Cut the unsalted butter into 4 equal pats. Place 2 pats on top of the rosemary on each steak. The butter will melt and baste the steak in its own flavorful juices within the vacuum seal bag.
Rosemary and butter will infuse the steak with incredible flavor. - Vacuum Seal: Carefully place each seasoned steak, along with the rosemary and butter, into a separate vacuum seal bag. Ensure the steak lies flat and there are no sharp bone edges that could puncture the bag. Use your vacuum sealer to remove all the air and securely seal the bags shut. A proper seal is crucial for effective sous vide cooking.
Proper vacuum sealing ensures even cooking and prevents the bags from floating. - Submerge and Cook: Once the water bath reaches the target temperature, carefully place the sealed steak bags into the sous vide cooker. Ensure the bags are fully submerged.
CHEF TIP: If your bags float, it indicates that air might still be trapped inside, or the seal isn’t perfect. Remove the bag, check for air pockets, and if necessary, reseal it or place the steak in a new bag. You can also use heavy clips or weights designed for sous vide to keep floating bags submerged.
Ensure the sealed bags are fully submerged in the water for even heat distribution. - Sous Vide for Tenderness: Allow the steak to cook in the sous vide bath for 2 hours. This duration ensures the steak reaches a uniform medium-rare doneness and achieves maximum tenderness.
- Prepare for Searing: About 10-15 minutes before the sous vide cooking time is complete, preheat a large skillet or cast iron pan over medium-high heat. Add 1 tablespoon of olive oil to the pan.
CHEF TIP: It’s crucial for the oil and pan to be very hot. When you add the steak, it should sear quickly, developing a beautiful crust without continuing to cook the interior. The goal is to brown the exterior, not to raise the internal temperature further.
- Sear for the Perfect Crust: Carefully remove the bags from the water bath. Cut the bags open and remove the steaks with tongs, discarding the used rosemary sprigs. Place the cooked steaks into the blazing hot skillet. Sear each side of the steak for just 1-2 minutes until a rich, golden-brown crust forms. You can also sear the edges if desired.
A quick, high-heat sear adds a delicious, crisp crust to your perfectly cooked sous vide steak. - Rest and Serve: Remove the seared steaks from the skillet and allow them to rest for 5-10 minutes before slicing. This brief resting period allows the juices to redistribute, ensuring maximum juiciness in every bite. Slice against the grain and serve immediately.
Frequently Asked Questions & Expert Tips for Sous Vide Steak
Sous vide, meaning “under vacuum” in French, is a cooking method where food is vacuum-sealed in a bag and then submerged in a precisely temperature-controlled water bath. This technique allows for incredibly even cooking and prevents food from overcooking, as the water never gets hotter than your target internal temperature. It’s truly ideal for achieving perfectly cooked meats, seafood, and even vegetables with a level of precision and tenderness that traditional methods often can’t match. Once you experience the consistency and quality of sous vide, you might find it hard to go back!
The beauty of sous vide is that you can consistently hit your preferred doneness every time. We specifically prefer to sous vide our steak to a perfect medium-rare, which is achieved at 130°F (54°C). Here’s a quick guide for other doneness levels:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 129-134°F (54-57°C) – our recommended range!
- Medium: 135-140°F (57-60°C)
- Medium-Well: 141-149°F (60-65°C)
- Well-Done: 150°F+ (66°C+)
Remember that the searing process will add a few degrees to the internal temperature, so keep that in mind when selecting your sous vide temperature.
Absolutely, yes! One of the convenient aspects of sous vide is its ability to cook food directly from frozen. If you’re cooking a frozen steak, you’ll simply need to add an extra 30 to 60 minutes to the total cooking time. This additional time allows the steak to fully thaw and then come up to the desired cooking temperature within the water bath. Ensure your frozen steak is already seasoned and sealed in a vacuum bag before freezing for the easiest preparation.
While 2 hours is optimal for a 1.5-inch thick New York strip to reach perfect medium-rare doneness and tenderness, sous vide offers some flexibility. Once the steak reaches its target temperature, you can turn off the sous vide cooker and leave the bags in the warm water for an additional 1-3 hours without significantly overcooking them. This can be incredibly helpful for meal prepping or timing your dinner perfectly if guests arrive late. However, we’ve found that extending the cooking time much beyond 3-4 hours can start to alter the texture of the beef, as the proteins continue to break down, potentially leading to a slightly mushy or stringy consistency. For best results, stick close to the recommended cooking window.
Searing is a critical step that completes the sous vide steak experience. While sous vide cooks the steak to perfect doneness internally, it doesn’t create the browned, flavorful crust that we associate with a traditional steak. The high-heat sear, whether in a hot skillet or with a kitchen torch, rapidly caramelizes the exterior of the steak through the Maillard reaction. This reaction develops complex, savory flavors and a crisp texture that contrasts beautifully with the incredibly tender interior, making for a truly restaurant-quality finish.
Serving Suggestions for Your Perfect Sous Vide Steak
A perfectly cooked sous vide steak deserves equally delicious accompaniments. Pair your tender, juicy steak with classic side dishes that complement its rich flavor without overpowering it. Consider serving it with creamy twice-baked potatoes or velvety mashed potatoes, which offer a comforting contrast to the beef. Roasted vegetables like savory Brussels sprouts, crisp asparagus, or vibrant green beans are always excellent choices, adding a touch of freshness and texture. For a lighter option, a refreshing and crisp wedge salad provides a cool, tangy counterpoint. Don’t forget a drizzle of your favorite steak sauce, a sprinkle of fresh herbs, or an extra pat of herb butter to finish it off!
More Related Steak & Sous Vide Recipes
If you’ve enjoyed mastering sous vide steak, you might be interested in exploring other precision cooking techniques or different ways to prepare delicious beef. Here are some more recipes from our kitchen that you’re sure to love:
- Grilled Steak: For those times you crave that classic char-grilled flavor.
- Air Fryer Steak: A quick and easy method for a perfectly cooked steak with minimal fuss.
- Sous Vide Salmon: Experience the same tender, flaky perfection with seafood.
- Sous Vide Pork Chops: Another fantastic way to achieve incredibly juicy pork.
- Flat Iron Steak: A flavorful and economical cut, cooked to perfection.
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Sous Vide Steak Recipe
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ¼ pound New York strip steak we used two 10 ounce steaks
- garlic salt to taste
- black pepper to taste
- 2 sprigs fresh rosemary
- 2 Tablespoons unsalted butter
Things You’ll Need
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Sous vide water container
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Sous vide cooker
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Food saver vacuum sealer and bags
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Large skillet or kitchen torch, for searing
Before You Begin
- We prefer to sous vide our steak to medium rare at 130F (54°C). For rare steak aim for 120-125F (49-52°C) and medium at 135-140F (57-60°C).
- We recommend at least one and a half inch steaks, for the best tenderness and juiciness. Thinner steaks tend to lose their moisture quickly, especially after being seared.
- You can sous vide frozen steak, though you will want to add an extra 30-60 minutes to the cooking time to allow the steak to thaw in the water bath.
Instructions
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Fill sous vide water container and position the sous vide cooker into place. Preheat sous vide cooker to 130 F (54°C).
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Season both sides of the steaks with garlic salt and pepper.
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Cut rosemary into 6-8 shorter sprigs and spread across the top of each steak (3-4 on each).
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Cut butter into 4 pats. Place 2 pats on top of the rosemary on each steak.
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Carefully place each steak into a vacuum seal bag and vacuum seal them shut.
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Place bagged steak into sous vide cooker.
TIP – if the bags float you didn’t seal the bag properly. Remove from the water and place in a new bag and seal.
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Sous vide the steak for 2 hours.
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Just before removing the bags from the cooker, preheat a skillet over medium-high heat with 1 tablespoon of olive oil.
TIP – You want the oil to get nice and hot so when you add the steak it sears well without taking too long. You don’t want to continue cooking the steak.
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Remove bags from the water and cut the bags open. Remove steak with tongs, discarding rosemary sprigs. Place steak into the hot skillet and sear both sides of the steak.
Expert Tips & FAQs
- When the steak is done, you can turn off the sous vide cooker and leave them in the water for up to 3 hours without them cooking too much longer. This can be helpful if you want to prep food before guests arrive.
- For a crispier crust, ensure your steak is thoroughly patted dry before searing. Excess moisture will steam rather than sear.
- Consider using a cast-iron skillet for searing, as it retains heat exceptionally well and provides an excellent crust.
- Always slice your steak against the grain to ensure maximum tenderness in every bite.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.