Sous Vide Steak

I Never Thought I’d Fall for Sous Vide Steak—But Here We Are

Let me just say, I was seriously skeptical of the whole sous vide fad at first. Sealing steak in a plastic bag and dunking it in warm water? Sounded odd, honestly, like something out of a gadget catalog my uncle Bob swears by (he also once bought an automated banana slicer). But one rainy Saturday I caved. I borrowed a friend’s sous vide thingy because I was afraid to buy one just to let it be used once—spoiler: it’s now a staple at my house. My family isn’t easily impressed, but the first bite of that perfectly juicy sous vide steak had them looking at me like I invented fire. For a few blissful minutes, nobody cared that the mashed potatoes had gone a bit gluey, or that the dog kept trying to lick my leg.

Why You’ll Love Making Steak This Way (or at Least Why I Do)

I make this when I need a bit of a guarantee—like dinner for in-laws (yikes) or when I just want a steak that won’t end up shoe-leather tough. My family goes absolutely wild for this; I’m not joking, even my picky teenager who claims she’s a vegetarian most Wednesdays. Plus, you can actually get other stuff done while your steak’s in the bath. No more frantically checking the pan every two seconds. Okay, I did freak out the first time and kept peeking at the bag in the water, but it turns out you really can walk away.

What You’ll Need (Substitutions Welcome—Seriously)

• 2 ribeye steaks (about 1.5 inches thick, but I sometimes use sirloin if it’s on sale—my grandmother swore by T-bone, but honestly any cut with decent marbling is fine)
• Salt and pepper (I like flaky sea salt, but table salt works; black pepper from the grinder if you have it)
• Fresh herbs—like thyme or rosemary (totally optional, and I often skip if I forgot to buy them)
• 2 cloves garlic, smashed (powder is okay too, if that’s all you have)
• Olive oil or a nob of butter for searing at the end (or a bit of both—who’s judging?)
• Resealable bag/Ziploc or vacuum seal bag (I’ve successfully used a freezer bag and the water displacement trick. Fancy, I know.)

Alright, Here’s How to Actually Do This

1. First things first: set your sous vide machine going in a big pot of water. 129°F (54°C) for medium-rare. (I sometimes go a degree higher if the weather’s cold and I’m feeling reckless.)
2. Season the steaks generously with salt and pepper. Don’t be stingy! Toss on your herbs and garlic if you have them. Again, optional, but adds that little somethin’ somethin’.
3. Pop your steak in the bag. If you’re vacuum-sealing, go for it. If not, I use the water displacement method: seal the bag almost all the way, then slowly lower into the water so air escapes (don’t drop your steak, it’s happened to me!). Seal the rest.
4. Lower the bag into the bath. Clip it to the pot to keep it from floating off—although every once in awhile, mine goes for a swim. Leave it for at least 1.5 hours, up to 3 hours if you’ve got thicker cuts or get distracted by a Netflix binge.
5. When time’s up, yank out your steak bag. It’ll look pale and a bit unappetizing; don’t freak—this is normal.
6. Now, here’s where you make it pop: heat a pan (cast iron is best, but honestly, a sturdy frying pan does the job) until blazing hot. Dry your steak really well (I mean really—otherwise you won’t get that sear). Add oil, then sear the steak just 30-45 seconds each side. Throw in some butter and herbs as you go if you want extra flavor. I always sneak a bite here, just saying!
7. Let it rest a couple minutes—yes, even though it’s already tender. Then slice and marvel.

Some Notes from My Kitchen Chaos

• If you leave the steak in longer than 3 hours, it gets a bit mushy for my taste; once I forgot about it and, well, chewy isn’t the word.
• Don’t stress about perfect vacuum sealing—the water trick works great. I’ve never noticed a difference, really.
• Steak picks up more flavor than you’d think from the herbs, but on lazy days, I skip them, and the result is still ace.

Variations I’ve Tried (and the One That… Didn’t Quite Work)

• Baste with garlic butter in the final sear—total flavor bomb. I crave this honestly.
• Chimichurri spooned over at the end—extra zing, and it honestly wakes up everything on the plate.
• Attempted a coffee rub once; in theory, sounded awesome but tasted like burnt toast. Not doing that again.
• Once used Montreal steak spice by accident (thought it was cinnamon). Actually… not half bad.

Do You Really Need Fancy Equipment?

Okay, the immersion circulator (the stick thing) is fantastic, but I’ve actually seen folks use an oven thermometer in a pot on super duper low. Bit more finicky, though. And for the bag, a regular freezer-grade zip bag and the water method works if you don’t have a vacuum sealer—handy in a pinch.

How to Store (Not That It Usually Lasts…)

You can keep cooked steak in the fridge, tightly wrapped, for a few days. Also works to slice and freeze for later. But honestly, in my house this stuff is gone before I even think about leftovers—seriously, my youngest once tried to sneak a piece for breakfast. Oh, and cold steak is awfully good for sandwiches if you get lucky.

How I Like to Serve It (Family Arguments Included)

We’re a mixed bunch; some want it plain with just sea salt, others drown their slices in sauce. I’m a fan of resting it on a pile of buttery mashed potatoes, maybe with some green beans. My dad always demanded horseradish on the side (can’t say no to tradition), and once in a while, I’ll fry up onions to go with. But if you serve this with thick-cut chips, you’re not wrong.

Stuff I’ve Learned (A Few Hard-Won, A Few Lucky)

• Don’t try to rush the sear; I tried cranking the heat up to “11” and totally charred it. It’s quick but be patient.
• If you forget to dry the steak, it’ll steam not sear. I’ve made that mistake—don’t recommend.
• Actually, I find butter just at the end gives a better crust than all oil. But, both work.

Questions People (and my Aunt Lisa) Actually Ask

• What’s the point of sous vide again? Ah—it just keeps the steak exactly the doneness you want, from edge to edge. No more terrifyingly pink but raw centers, or overdone edges with a sad gray ring that looks straight outta the canteen.
• Can I cook more than one steak at a time? Sure thing! Just don’t squash them all in one bag. Give ’em space to party.
• Does it work with frozen steaks? Yep, just add another 30 minutes or so; I’ve absolutely done this after forgetting to defrost.
• Do I need to let the steak come to room temp first? I used to think you did, but honestly, straight from fridge works if flying by the seat of your pants (which, let’s face it, I often am).
• Help, my steak bag keeps floating! Been there. Clip a spoon to the bottom of the bag, or weigh it down with something heat-safe. Or just poke it down every so often.
• Isn’t this a bit faffy? Maybe! The first time. But once you’ve done it, you realise, it’s kinda hands-off and way less stress than you think. Plus, nobody’s fighting over the crusty bits of a baked-on old tray.

Oh—and if you made it this far, you’ve probably realised I’m a bit rambling (my husband says “the scenic route” is my style). Anyway, sous vide steak is as easy or as nerdy as you want. Give it a try, and don’t take it too seriously—worst that happens, you get a pretty decent dinner and a few laughs along the way. Cheers!

★★★★★ 4.30 from 48 ratings

Sous Vide Steak

yield: 2 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

A perfectly cooked, tender, and juicy steak prepared using the sous vide method and finished with a flavorful sear.

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Ingredients

• 2 ribeye steaks (about 1 inch thick)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 sprigs fresh rosemary
• 2 cloves garlic, smashed
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Vacuum seal bag or zip-top freezer bag

Instructions

1. 1
   Preheat your sous vide water bath to 130°F (54°C) for medium-rare or your desired doneness.
2. 2
   Season the ribeye steaks generously with kosher salt and black pepper on both sides.
3. 3
   Place steaks in a vacuum seal bag along with rosemary sprigs and smashed garlic. Seal the bag using a vacuum sealer or the water displacement method.
4. 4
   Submerge the sealed bag in the water bath and cook for 2 hours.
5. 5
   When done, remove the steaks from the bag and pat dry with paper towels. Heat olive oil in a skillet over high heat. Sear steaks for 30-60 seconds per side, adding butter during the last few seconds. Spoon melted butter over steaks while searing.
6. 6
   Rest steaks for a few minutes, then slice and serve.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 550 caloriescal

Protein: 45gg

Fat: 40gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 2gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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