How To Sous Vide Steak: A complete guide with tips, tricks, and temperature charts for preparing any steak in your sous vide! Sous vide steaks are some of the most decadently juicy and tender steaks you'll ever have. With this all-inclusive guide, you'll be making perfectly cooked steaks like a pro in no time!
Guide To Sous Vide Steak
'Sous vide' may seem like a fancy gourmet term, but it's easier to do at home than you might think! Steaks are a great place to start learning to sous vide- they're simple, don't take much preparation, and turn out incredibly tender and juicy every time.
With this fool-proof guide, you'll be serving up sous vide steaks like a pro in no time. Once you get the hang of it, you'll be wanting to sous vide everything you can get your hands on!
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Be sure to save my recipes for sous vide New York strip steaks and ribeye steaks for specific instructions on these two tasty cuts of beef! Once you get the hang of it, you can try sous vide lamb chops and sous vide chicken breast, too!
What Does Sous Vide Mean
Sous vide is a method of cooking food (typically meat or fish) that involves vacuum sealing it and submerging it in a water bath at a low temperature for a long period of time (usually between 1 and 4 hours). Because the meat is cooked low and slow at a stable temperature, it cooks evenly and stays perfectly moist!
🍽️ Equipment Needed To Sous Vide Steak
To get started, you will need either an Instant Pot (a model with a sous vide function) or an immersion circulator (aka 'sous vide machine). They both work wonderfully and it's totally up to you which you prefer!
Sous Vide Machine
To cook using a sous vide machine, you will need a few additional tools to prepare your steak:
- Immersion Circulator also known as a 'sous vide machine' or 'water oven'
- Large Plastic Sous Vide Tub, cambro, or a large stockpot
- Vacuum Bag with a Vacuum Sealer, a large Ziploc plastic storage bag, or the reusable zip top silicone food storage bags
- Cast iron skillet or any other heavy-bottomed skillet or frying pan
- Tongs for reverse searing your steak before serving
Instant Pot
Not every model of Instant Pot features a sous vide function, so before getting started, confirm that yours does have the option to sous vide. In addition to your Instant Pot, you will need a few extra tools.
- Instant Pot with a sous vide setting
- Vacuum Bag with a Vacuum Sealer, a large Ziploc bag, or the reusable zip top silicone food storage bags
- Cast iron skillet or any heavy-bottomed skillet or frying pan
- Tongs for reverse searing your steak before serving if desired
🥘 Ingredients For Sous Vide Steak
The great thing about sous vide steaks is that you don't need much in the way of ingredients. All you need is a quality cut of steak, your preferred seasoning (even just salt & pepper works!), and 1 tablespoon of cooking oil for reverse-searing the steak at the end.
Add a tablespoon pat of butter to baste your steaks with before serving if desired. You can also throw some peeled garlic cloves and fresh herbs in for more flavor.
The Best Steaks To Sous Vide
You can sous vide just about any steak you'd like, but some cuts are more tender than others from the beginning and taste particularly delicious when sous vide. A few great choices include:
- New York Strip
- Ribeye
- Porterhouse
- Filet Mignon
- Top Sirloin
- T-Bone
- Tenderloin
Choosing The Right Steak
What's more important than the type of steak is the thickness of the steak. You ideally want a steak that is at least 1 ½-inches thick, but no thinner than 1 inch. Thin steaks will heat through too quickly, making them difficult to cook less than medium-well.
As always, search for fresh meat that has a deep red color and clean smell. The most tender steaks will have heavy marbling (streaks of white fat).
🔪 How To Sous Vide Steak
Sous Vide Machine
- Prep. Get out a large plastic sous vide tub or large stockpot and fill it ⅔ of the way with water. Follow the manufacturer's instructions for your sous vide machine to set the temperature to 130°F (54°C) for a medium-rare steak. *Reference the chart below for alternative levels of doneness.
- Season. Season the steak(s) on all sides with your preferred seasoning (I like Kosher salt and freshly ground black pepper, but steak seasoning works too). If desired, you can also place fresh herbs like thyme on top of each steak.
- Seal. If you have a vacuum sealer, place the seasoned steak(s) into a vacuum bag and seal it. If not, use a large Ziploc bag and seal the steak inside with just one small corner left open. Press the bag into the water (with the small opening above the water's surface) to squeeze out all of the air in the bag before sealing it fully.
- Submerge and cook. Submerge the bagged steak(s) by either clipping the bag to the side of the container/pot or by placing a plate or bowl on top to prevent it from floating. Let cook in the water bath for 1-3 hours depending on how done you want your steak.
Instant Pot
- Prep. Confirm that your Instant Pot comes equipped with a sous vide function then place the trivet in the bottom and fill it ⅔ full of water.
- Season. Generously season your steak(s) on all sides with your preferred seasoning (I like Kosher salt and freshly ground black pepper, but steak seasoning works too). You can also place fresh herbs on top of the steak(s) if desired.
- Seal. If you have a vacuum bag and sealer, place the seasoned steak(s) inside and seal it. If not, use a large Ziploc bag and seal the steak inside with just one small corner left open. Press the bag into the water (with the small opening above the water's surface) to squeeze out all of the air in the bag before sealing it fully
- Cook. Press the temperature button on your Instant Pot and set it to 130°F (54°C) then set the time for 2 hours for medium-rare. Seal your Instant Pot and let the steak(s) cook. *Reference the chart below for alternative levels of doneness.
Reverse Sear
- Rest. Remove the steak(s) from the water bath and allow it rest at room temperature for 10-15 minutes before searing.
- Dry. Heat 1 tablespoon of neutral-tasting cooking oil (canola oil, coconut oil, beef tallow, or vegetable oil are my top choices) in a skillet over high heat. Meanwhile, remove the steak(s) from the bag and pat it dry with paper towels.
- Sear. Once the oil is smoking hot, place your steak(s) in the pan and sear each side until golden brown. Sear for 30-60 seconds per side, but no longer or you can overcook your steak.
- Serve. Remove the skillet from heat and sprinkle with an extra dash of salt if desired. Serve right away, there is no need to rest your sous vide steak before slicing.
🌡️ Cooking Temperatures & Times
Below are the recommended cooking times for any type of sous vide steak. Simply follow these temperatures and times to reach your desired level of doneness!
*Remember, never keep meat at a temperature below 130°F (54°C) for more than 2 hours or you risk harmful bacteria developing.
Quick Reference Sous Vide Steak Temperature & Time Chart
| Level of Doneness | Sous Vide Temperature | Total Cooking Time |
| Extra-rare to Rare | 120°F (49°C) to 128°F (53°C) | 1 - 2 ½ hours |
| Medium-Rare | 129°F (54°C) to 134°F (57°C) | 1 - 4 hours (2 ½ hours at most if under 130°F/54°C) |
| Medium | 135°F (57°C) to 144°F (62°C) | 1 - 4 hours |
| Medium-Well | 145°F (63°C) to 155°F (68°C) | 1 - 3 ½ hours |
| Well-Done | 156°F (69°C)+ | 1 - 3 hours |
💭 ANGELA'S TIPS & RECIPE NOTES
- You can also butter-baste your steak as it sears. To do this simply add a few tablespoons of butter and your favorite fresh herbs (garlic makes a great addition, too). Spoon the melted butter over the steak while it sears for extra flavor.
- Immersion circulators (sous vide machines) have an intake and output area for the water to flow through. Make sure you don't accidentally block them or the machine won't work properly.
- Timing = texture. The longer your steaks cook in the water bath, the more tender they will get! Remember not to cook them for more than 4 hours or the meat will start to break down and turn to mush.
🥡 STORING & REHEATING
Leftover steaks should be placed in an airtight container and kept in the refrigerator for up to 4 days.
To freeze your steaks, wrap them in plastic wrap before placing them in a heavy-duty freezer bag. Your steaks will be safe to eat for up to 4 months.
Always label your frozen food so you can quickly reference the date! Before reheating, let your steak defrost in the fridge overnight.
REHEATING SOUS VIDE STEAK
The best way to keep your steak nice and tender is to reheat it the same way you cooked it! Use your Instant Pot or sous vide machine as instructed above and reheat your steak at your desired temperature for 5-10 minutes, or until warmed through.
To refresh the crust, quickly sear your reheated steak in a very hot pan with a little cooking oil.
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❓ Recipe FAQs
You don't want to sear the steak before cooking for a few reasons. First, the sear will prevent the heat from the water bath from penetrating the meat evenly or efficiently.
Second, you could partially cook your steak through and which will result in a tougher steak that may over-cook when you sous vide it. Ideally, you should reverse sear (sear after cooking) any meat you choose to sous vide.
Yes, you can sous vide an extra-rare steak. You will want to cook your steak at a temperature between 120°F (49°C) and128°F (53°C) for 1-2 hours. When cooking steaks very rare, you need to make sure to sear every inch of the surface, including the sides, to kill any harmful bacteria.
If you follow the appropriate cook time and temperature, your steak should reach your desired level of doneness. Unfortunately, you can't probe the steak with a meat thermometer while it is in the water bath.
You can check the internal temperature to confirm once it's out of the bag, though! If needed, you can always re-seal the bag and cook the steak more.
I hope this guide on how to sous vide steak answered any questions you had on the process! If not, feel free to reach out in the comment section below and maybe I can help!
😋 What To Serve With Sous Vide Steak
Here are a few of my favorite side dishes to serve with sous vide steaks. For more suggestions, take a look at my page on what to serve with steak!
- Twice Baked Potatoes - Ham, cheese, sour cream, and bacon inside fluffy twice-baked potatoes!
- Parmesan Risotto - Creamy Parmesan risotto is a great side for a restaurant-quality steak dinner!
- Butter Herb Rhode's Rolls - Frozen Rhode's dinner rolls are easy to prepare and taste like they were made from scratch!
- Bacon Wrapped Asparagus - Everything tastes better with bacon, asparagus included!
- Mashed Sweet Potatoes - Mashed sweet potatoes are a great alternative to regular mashed potatoes!
- Sauteed Green Beans - These sauteed green beans are a quick and easy vegetable side dish that always goes well with steak!
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📖 Recipe Card
How To Sous Vide Steak: Sous Vide Steak (+Tips, Tricks, Temps & More Great Info!)
Ingredients
- 1 New York Strip Steak (at least 1" thick)
- Kosher salt
- ground black pepper
- 2 sprigs fresh thyme (optional)
- 1 tablespoon cooking oil (canola or vegetable oil)
Instructions
Sous Vide Machine
- Fill a large sous vide container or stockpot with water and turn on your sous vide machine. Follow the manufacturer's instructions to set the temperature to 130°F (54°C) for medium-rare or to your desired temperature to achieve your preferred level of doneness.
- Generously season the steak on all sides with Kosher salt and freshly ground black pepper. Place 2 sprigs of fresh thyme on the steak, if using.
- Place your steak in a vacuum seal bag and seal it or place it in a Ziploc bag and squeeze out all the air. If using a Ziploc, leave the bag open a tiny bit and use the water displacement method by placing the bag and steak into the water (with the opening always above the water's surface) and press it down to remove any excess air before sealing fully.
- Fully submerge the steak into the water by clipping it to the side of the container or pot, or by placing a plate or bowl on top of it to prevent it from floating. Let cook for 1-3 hours depending on your desired level of doneness. Then, move on to searing your steak.
Instant Pot
- If you have an Instant Pot with the sous vide function, place the trivet in the bottom and fill it ⅔ of the way full with water.
- Season the steak generously on all sides with Kosher salt and black pepper. Place fresh thyme on the steak, if desired.
- Vacuum seal the steak in a vacuum bag or place it in a Ziploc and squeeze out the air using the water displacement method above.
- Select temperature and set it to 130°F (54°C), then select 'hour' and set the time for 2 hours for medium-rare. Seal the Instant pot and let cook then move on to searing your steak.
Reverse Sear
- Remove your New York strip from the water bath and let it sit for 10-15 minutes to cool off some before searing.
- Heat a skillet with 1 tablespoon of neutral cooking oil over high heat on the stovetop. Meanwhile, take the steak out of the bag and pat it dry with paper towels.
- Once the skillet is smoking hot, add the steak and sear it for 30-60 seconds per side until golden brown. (*Searing for more than 60 seconds might overcook your steak, so watch closely.)
- Remove from heat and season with an extra sprinkle of salt if desired. Slice and serve your steak right away, sous vide steaks do not need to rest.
Notes
- You can butter-baste your steak while searing it if desired. Add a couple tablespoons of butter and fresh herbs and/or garlic to the skillet. Once the butter melts, spoon it over the steak as it sears.
- This recipe is for 1 New York strip, though you can cook more simultaneously. You can put each steak in its own bag, or put them in the same bag in a single layer side by side.
- If using an immersion circulator (sous vide machine) be sure that your steak does not block the intake/output parts of the machine.
- Timing = texture. The longer you sous vide your steak, the more tender it will be! However, try not to cook them for longer than 4 hours because the fibers will break down too much and the meat can become mushy.
- To store: Leftover sous vide steak can be refrigerated in an airtight container for up to 4 days or wrapped in plastic wrap and placed in a freezer bag then frozen for up to 4 months.
- To reheat: For best results, sous vide the steak the same way you cooked it at 130°F (54°C) for about 5 minutes or until warmed through. You can then quickly reverse-sear the steak in a hot skillet on each side to revive the crust.
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