Love easy steak and beef recipes? Try my skirt steak, air fryer steak, Instant Pot steak, and cast iron steak next. Cooking perfect steaks every single time is my specialty. I have a slew of steak recipes here, including unique cuts like picanha steak and tri tip steak, as well as more classic ones, like filet mignon and skirt steak. My favorite cooking method, though, is the more unique and hands-off approach- using the sous vide machine to cook steak.
Why I love this recipe
Even consistency. Unlike other steaks that depend on the size and weight, this method is consistent every single time. Easy to make. Like my sous vide flank steak or sous vide ribeye, you don’t have to check your steak repeatedly as it cooks to a precise temperature. It’s the kind of set-and-forget main dish that leaves me time to make some side dishes to pair with it. Super customizable. Similar to reverse sear ribeye, you can use a blend of spices, marinades, or simple salt and pepper.
Ingredients needed
Steak. I’ve cooked most cuts of steaks in the sous vide machine and find the best steaks to use are ones that have the bone intact, including strip steak, t-bone steaks, and porterhouse steak. Saying that, you’ll find it difficult to mess up ANY kind of steak for this recipe. Rosemary. Fresh rosemary to enhance flavor. Thyme. To add flavor. Garlic. Fresh garlic cloves. Kosher salt and black pepper. To taste. Butter. To pan sear the steak at the end.
How to sous vide steak
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Sous vide is a French word that means “under vacuum” in English. It’s a cooking method used to cook a thick steak at a precise temperature in vacuum-sealed bags or pouches. Now, don’t be intimidated by the name: it’s one of the most foolproof ways to cook steak. Step 1- Season. Start by seasoning the steak with salt and pepper. Step 2- Vaccum seal. Next, take a zip-lock bag and add rosemary, thyme, and garlic with meat in between these ingredients. Don’t completely close the bag. Step 3- Add to water bath. Dip the sealed bag in water. Due to water pressure, the air in the bag will release. When there is no air in the bag, close the bag. Step 4- sous vide the steak. In a pot, take water and warm it to 135 degrees Fahrenheit. Place the sealed plastic bag in the boiling water and cook for medium doneness. Keep stirring continuously to maintain water temperature. Step 5- Sear. In a skillet, add some butter. Wait until it smokes (high heat), then add steak and sprinkle some herbs. Cook both sides until a crust forms, then transfer to a plate and serve.
Arman’s recipe tips
Use a meat thermometer. This is my #1 tip with sous vide cooking or working with any meat. You can gauge doneness by sight, but the surefire way to perfection is to use an instant-read thermometer. Add a marinade to the steak to change the flavor. Most liquid marinades work, and you can even marinate the meat in the bag for up to 24 hours before cooking. Use a cast iron skillet or carbon steel pan to sear the meat. It locks in the juices like no other, and gives the steak a gorgeous crust in the least amount of time.
Storage instructions
To store: Leftover steak can be stored in the refrigerator, covered, for up to three days. For those of you who own a sous vide machine, here is the cooking process. Start by preheating the sous vide cooker to your desired steak doneness. Check the temperature with a thermometer. Next, season steak with salt and pepper. In the sous vide bags, add shallots, garlic, and herbs. Seal the bag and place it in boiling water for the required time (see below). Once the steak is cooked, sear it in a hot cast iron skillet. Like any good steak, use a meat thermometer to check the internal temperature to check when your desired doneness is reached. Here is the breakdown of cooking time and ideal temperature:
Rare Steak (125F/51.7C): Cook the steak between 120F and 128F (48.9C to 53.3C) for about 1 to 4 hours. Medium-Rare Steak (130F/54.4C): Cook the steak between 126F and 134F (52.2C to 56.7C) for about 1 to 4 hours. Medium Steak (140F/60C): Cook the steak between 136F and 144F (57.8C to 62.2C) for about 1 to 4 hours. Medium-Well Steak (150F/65.6C): Cook the steak between 146F and 154F (63.3C to 67.8C) for about 1 to 4 hours.
As you see here, the cooking time for each cut of steak is 1-4 hours, and the specific time depends on your desired texture. My family ADORES their steaks to be more meaty, so I cook them around the one-hour mark. If you prefer your steaks to be more tender and soft, you can cook them for four hours. Please avoid cooking longer than that; otherwise, your steak is brittle and almost shredded. To freeze: Place the cooked and cooled steak in a ziplock bag and store it in the freezer for up to 6 months. Leftover idea: Sliced leftover steak is fabulous over a steak salad or in a steak bowl.
Frequently asked questions
More sous vide favorites
Sous vide chicken breast Sous vide salmon Sous vide pork chops Sous vide pork tenderloin Sous vide chicken thighs Sous vide turkey breast Or any of my sous vide recipes
