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Perfect Sous Vide Steak Recipe|Sous Vide For Beginners

Perfect Sous Vide Steak Recipe|Sous Vide For Beginners

If you’re looking to cook the perfect steak, put away that grill or skillet and reach for the sous vide machine. No, I’m completely serious! You haven’t truly experienced steak at it’s best until you’ve tried this delicious Sous Vide Steak Recipe.

Why Sous Vide Steak?

Seriously, if I haven’t convinced you yet, just one bite of this Sous Vide Steak recipe and you’re sure to become a believer. Now let’s get to cooking.

What Temperature Do You Sous Vide Steak?

The temperature you sous vide steak at is dependent on how you like your steak. Make this Sous Vide Steak recipe to your preferred doneness by using this simple beef steak doneness temperatures chart:

Doneness Temperatures for Beef Steak

What Is Sous Vide Steak?

Before we can talk about why you should be making this Sous Vide Steak recipe, let’s get into what exactly sous vide is. You sous vide food by placing it in a plastic pouch that is submerged in a water bath. The water bath is then heated to a very specific temperature by using a sous vide machine. The sous vide machine circulates the water and keeps it at the exact temperature you set it to.

Now that we know what sous vide is, let’s get into why you should sous vide your steak. Traditional cooking methods cook the steak by applying heat to the steak from the surface it is on (grill grate, pan, etc) and from the air surrounding it. This issue with this is that the surface and air surrounding the steak has to be higher than the target steak internal temp in order to cook the steak all the way through.

This means that you have to remove the steak from the heat source early and allow it to cook from the residual heat. This makes hitting the perfect doneness almost impossible.

Since a sous vide machine only heats the water surrounding the steak to the exact temperature you set it at, the steak reaches your desired doneness without you having to remove the steak from the heat source early. This also means that the entire steak will be cooked to your desired doneness without fear of the outside or edges of the steak becoming more cooked than the middle.

Can You Overcook Steak Sous Vide?

This is quite possibly the best part of making this Sous Vide Steak recipe: You absolutely can’t overcook your steak when you sous vide it.

The sous vide machine regulates the temperature of the water surrounding the steak to the exact temp to set it to, so no matter how long you sous vide your steak, the steak’s internal temperature will never surpass the temp you set it to. This means no overcooking and no need to pull your steak from the heat at the perfect time.

I just love food science, don’t you?

Make yourself the perfect main course tonight with this Sous Vide Steak recipe. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!


Sous Vide Steak Recipe

If you're looking for the best way to cook steak, look no further then this Sous Vide Steak Recipe. Learn how to make the perfect steak in a sous vide machine!
Keyword: How To Sous Vide Steak, Sous Vide Steak, Sous Vide Steak Recipe

For The Pan Sauce

Preheat your sous-vide machine to the desired temperature (see the doneness chart below).
Generously season both sides of the steak with salt and pepper. Place the steak in a heavy-duty 1-gallon resealable plastic bag. Drizzle the olive oil over the steak. Add the bay leaf to the bag.
Press out as much of the air as possible and seal the bag. Submerge the bag in the preheated water. Clip the top of the bag to the pot with a binder clip.
Cook the steak to the desired temperature. For a 1.5 inch – 2 inch steak, allow 2 hours for the steak to cook to 133F. (Once the steak has reached the desired temperature, it can sit in the bag in the water with the machine on for up to 1 hour before finishing, if desired.)
To finish the steak, heat the butter in a heavy-bottomed skillet over high heat. When the butter has stopped bubbling, add the steak from the bag, reserving the cooking juices to make the optional pan sauce).
Add the thyme, rosemary, and garlic. Swirl the steak in the pan for 1 to 2 minutes per side, until both sides have a well-browned crust.

For The Sauce

Remove the steak from the pan. Add the reserved cooking juices to the pan. Bring to a simmer. Add the butter. Whisk until the liquid reduces and thickens slightly. Remove the pan from the heat. Season to taste with salt and pepper.
Slice the steak or cut it into two pieces. Serve with the pan sauce, if desired.

Watch The Video

Doneness Temperatures for Beef Steak


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Calories: 631kcal | Carbohydrates: 1g | Protein: 35g | Fat: 55g | Sugar: 1g

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