Infused with its own juices, this sous vide steak recipe is packed with moisture and flavor and couldn’t be easier to master. Say goodbye to dry steak!
Why this recipe works
Sous vide steak creates an ultra-tender slab of beef cooked to perfection every time. A tight vaccuum seal dipped in low temperature water imparts moisture without the risk of overcooking your beef.
A quick sear afterward gives your steak a delicate crust, though you can also use a kitchen torch as we do in our sous vide pork chops recipe.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
STEAK – We used two 10-ounce New York strip steaks in this recipe. We recommend at least one and a half inch steaks, for the best tenderness. Thinner steaks tend to lose their moisture quickly, especially after being seared.
ADDITIONS – Butter, fresh rosemary sprigs, garlic salt, and black pepper are all you really need for a delicious steak. Feel free to substitute with your favorite herbs or blend of seasonings.
How to Make 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.
- Fill sous vide water container and position the sous vide cooker into place. Preheat sous vide cooker to 130 F.
- Season both sides of the steaks with garlic salt and pepper.
- Cut rosemary into 6-8 shorter sprigs and spread across the top of each steak (3-4 on each).
- Cut butter into 4 pats. Place 2 pats on top of the rosemary on each steak.
- Carefully place each steak into a vacuum seal bag and vacuum seal them shut.
- Place bagged steak into sous vide cooker.
CHEF TIP – if the bags float you didn’t seal the bag properly. Remove from the water and place in a new bag and seal.
- Sous vide the steak for 2 hours.
- Just before removing the bags from the cooker, preheat a skillet over medium-high heat with 1 tablespoon of olive oil.
CHEF 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. - 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.
Frequently Asked Questions & Expert Tips
Sous vide is a method of cooking involving vacuum-sealed food that’s submerged in warm, low-temperature water over an extended period of time. Once you try sous vide, you may not want to go back. It’s ideal for cooking meats and even seafood for a fool-proof execution every time.
We prefer to sous vide our steak to medium rare at 130F. For rare steak aim for 120-125F and medium at 135-140F.
Yes, you can sous vide frozen steak though you will want to add an extra 30 minutes or so to the cooking time to allow the steak to thaw in the water bath.Â
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. However, we’ve found that anything beyond that and the texture of the beef begins to change as the proteins begin to break down.
Serving Suggestions
Serve sous vide steak with classic sides such as twice baked potatoes, mashed potatoes, Brussels sprouts, asparagus, green beans, or a crisp wedge salad.
More Related Recipes
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Sous Vide Steak
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 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
- Large skillet or kitchen torch, for searing
Before You Begin
- We prefer to sous vide our steak to medium rare at 130F. For rare steak aim for 120-125F and medium at 135-140F.
- We recommend at least one and a half inch steaks, for the best tenderness. 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 minutes or so to the cooking time to allow the steak to thaw in the water bath.Â
Instructions
- Fill sous vide water container and position the sous video cooker into place. Preheat sous vide cooker to 130 F.
- Season both sides of the steaks with garlic salt and pepper.
- Cut rosemary into 6-8 shorter sprigs and spread across the top of each steak (3-4 on each).
- Cut butter into 4 pats. Place 2 pats on top of the rosemary on each steak.
- Carefully place each steak into a vacuum seal bag and vacuum seal them shut.
- 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.
- Sous vide the steak for 2 hours.
- 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.
- 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.
Nutrition
Chef Antoine Davis
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