Sous Vide Steak Recipe
An easy-to-follow guide on how to Sous Vide Steak! With this method you get perfectly tender steak every time, perfect for a special dinner.
Servings 4 servings
Calories 356kcal
Equipment
- 1 sous vide machine
- 1 vacuum sealed bag
Ingredients
- 1.5 lbs steak such as filet mignon, ribeye or NY Strip
- 2 cloves garlic minced
- 1 tbsp fresh thyme chopped
- salt to taste
- black pepper to taste
Instructions
- Fill large container or pot with water. Add sous vide machine and set to desired temperature. It will take some time for the water to come up to temperature, depending on how efficient your machine is and the starting temperature of your water.
- Remove steak from the refrigerator and bring to room temperature for 30-45 minutes. Season with salt and pepper, then rub with fresh herbs and chopped garlic. Place meat into plastic bags and vacuum seal. Alternately, place in gallon-size zip top bags, remove all the air and seal.
- Add bagged steak to the preheated water and cook according to the times and temperatures at which you'd like your steak to cook. Plan for at least an hour. Refer to cooking times and temperatures below.
- Once your steak has cooked as long as you'd like, remove it from the water and open the bag. It will look brown, questionable and be very juicy. Dab the extra juices off the steak and set aside. While you can totally eat the steak as is right now, we want it to look like a steak so we will sear it off quickly in a hot pan.
- Place a cast iron pan over medium high heat until its very hot. Add 1 tablespoon of vegetable oil and sear the steaks until browned on either side. You're only searing the meat to get color on it since it is already cooked through perfectly to temperature.Remove from pan, rest 10 minutes, then slice and enjoy!
Notes
- Rare: 120°F / 49°C to 128°F / 53°C Cook for a minimum of 1 hour; for a maximum of 2 hours 30 minutes
- Medium-rare: 129°F / 54°C to 134°F / 57°C Cook for a minimum of 1 hour; for a maximum of 4 hours
- Medium: 135°F / 57°C to 144°F / 62°C Cook for a minimum of 1 hour; for a maximum of 4 hours
- Medium-well: 145°F / 63°C to 155°F / 68°C Cook for a minimum of 1 hour; for a maximum time of 3 hours 30 minutes
- Well done: 156°F / 69°C and up Cook for a minimum of 1 hour; for a maximum of 3 hours
Nutrition
Calories: 356kcal | Carbohydrates: 1g | Protein: 34g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 104mg | Sodium: 89mg | Potassium: 462mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 3mg
