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How to Sous Vide Steak

How to Sous Vide Steak

The following tutorial and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

Do you want to learn some French to impress your friends? Do you want to learn how to prepare the best steak of your life? Whatever your motive, I’ve got you covered. Sous Vide is the word of the day!

What is Sous Vide?

Sous Vide is a method of cooking where the food is vacuum sealed and immersed in warm water. This process utilizes a low temperature for a long cooking period. Believe it or not, this method of cooking meat only requires a temperature of 130-140˚F, which is much cooler than if you were to use a grill, pan or oven. This low temperature obviously means that the food will take a bit longer to cook, but it is truly worth it. You’ll be earning your first Michelin Star in no time.

Can you Overcook Meat Using the Sous Vide Method?

The main advantage of Sous Vide cooking is that your food will not be overdone. How many times have you brought home a marvelous steak, but sadly overcooked it? It’s not a good feeling, my friends. Since the Sous Vide method requires the water bath to match the desired internal temperature of your food, the chances of an overcooked piece of meat are guaranteed to be zero. This style of cooking ensures perfection every time – pink from coast to coast!

Cooked Steak Internal

Do you Need Equipment for Sous Vide Cooking?

Sous Vide cookers are relatively inexpensive and do not take up much space in the kitchen like the air fryers and slow cookers I know you all have! The only other equipment you will need is a large pot or container to fill with water. Sous Vide is traditionally done by vacuum sealing the food, but you can also use regular Ziploc bags with the air removed. Be sure to clip the top of the bag to the pot or container you are using.

Why Should you Try Sous Vide Cooking?

If you are still skeptical, I promise you that you have had steak prepared like this before. This is a very popular method for steakhouses because it yields the perfect rare, medium-rare or medium doneness every time. Skip the sky high bill and make a beefy masterpiece of your own at home.

How to Sous Vide Steak

Let’s put it to the test. Follow these steps below for a perfect steakhouse-quality steak. You’re going to impress yourself, I promise.

  1. Fill a container with enough water to completely submerge a steak. (Don’t add the steak yet!)
  2. Attached the Sous Vide cooker and set it to the desired temperature (130˚F for the perfect medium-rare).
  3. Salt both sides of the steak and add flavor enhancers! Add in new flavors each time and test what you like. My go-to concoction is a Tbsp. of butter, two cloves of garlic and a sprig of fresh rosemary.
  4. Seal the bag and place it into the water. If any air bubbles appear, remove the bag and check for holes.
  5. Set the timer for 90 minutes. For larger steaks, add an additional 30 minutes. Anything thicker than an inch will require 2 hours. Another plus of Sous Vide cooking is that you can cook a frozen steak. That’s right, I said it! The low temperature safely thaws the meat and cooks it all in one go. Simply add an additional hour to the cook time.
  6. When the time is up, remove the steak from the bag, pat it dry and cover for 10 minutes. While the steak is resting, place a pan over medium-high heat to sear the steak for a good crust. A grill can also be used.
  7. Lightly coat the pan with oil and sear the fat cap of the steak if it has one. This caramelizes the fat and creates a better presentation.
  8. Place the steak down in the pan for one minute and do not touch it! Flip after one minute then add in 2 Tbsp. of butter (garlic and herbs optional). Tilt the pan towards you and baste the meat with the butter.
  9. After a minute, remove the steak from the pan and enjoy! Since the steak rested after the Sous Vide bath, there is no need to rest after searing.

Now that you’ve tricked your family into thinking Gordon Ramsey cooked dinner, try your Sous Vide skills out on your favorite dishes!

Sous Vide Steak

Interested in trying Sous Vide Cooking at Home? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Graham Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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