The most popular Sous Vide Steak Recipes for easy weeknight dinners or any special occasions! Whether you are cooking rib-eye, sirloin steak, filet mignon, strip steak, or tougher cuts like flank steak or round steak, we’ve got your covered with the 13 sous vide steak recipes below, including temperature and time chart, how to season, and how to cook them to perfection with tender and juicy texture.
With these easy sous vide steak recipes, you can cook a flavorful homemade steak dinner that’s rivalling that of your favorite steak house!
What is sous vide?
Sous vide is a French term which translates to “under vacuum”. It’s a cooking technique where the food is vacuum-sealed in a bag, and then cooked for a long time to a very precise temperature in a water bath. This technique produces results that are impossible to be achieved by traditional cooking methods.
If you are new to sous vide cooking, here is a simple guide to get you started. You’ll find everything you need to know about sous vide and how to use sous vide machine to cook a perfect meal!
Why sous vide steak?
- The number one reason why I love to cook steak sous vide is the GUARANTEED PERFECTION. There’s nothing more frustrating than bringing home a beautiful cut of steak, sitting down at the table and feeling disappointed because your steak is overcooked or undercooked. This will never happen using sous vide method as it’s the most reliable way to cook steak by controlling the temperature precisely.
- Another huge benefit is that most of the cook time is hands-off. Just set your sous vide machine to your desired temperature, and you are free for other tasks. No need to monitor the temperature constantly!
- In addition, this technique cooks the steak with even doneness from edge to edge. No more dry edges or rare centers.
Choosing the right cut
If you’d like to bring the amazing steakhouse experience to your dining table for the perfect night in, try some tender (and expensive) cuts of steak like porterhouse, New York strip, rib-eye, and T-bone steak. These star cuts can easily stands alone, and only need simple seasoning. It takes about 1 hour to cook a 1-inch thick tender steak to perfection in the sous vide water bath.
If you’re cooking a more budget-friendly cut, try top round steak, flank, or flat iron steak. It’s best to marinate the steak to tenderize the meat before sous vide cooking. No matter which cut you choose, plan ahead of time, and you’ll be able to cook it to a perfect piece with the guaranteed result with sous vide method.
Sous vide steak seasoning
For a tender cut of steak, a simple seasoning made of salt and pepper can bring out the best natural flavor. You can also add herbs and butter in the sous vide bag together with the seasoned steak. For tougher cuts, it’s best to marinate the steak first.
You want to season liberally before sous vide cooking for the best results. Note that most of the salt will be discarded with the juices. Kosher salt is the best to turn to when seasoning steaks.
Sous vide steak temperature chart
For most steak cuts, I recommend cooking them to 135°F (57°C) for medium-rare doneness. You can cook a tender cut to medium doneness, but don’t cook the tougher steaks past medium-rare. If you’d like to try other temperatures, follow the chart below:
|Medium Rare||135°F (57°C)|
|Well Done||165°F (73°C)|
How long does it take to sous vide a steak?
Cooking time depends on the types of your steak, the thickness and the temperature you set. For a 1-inch tender cut, it takes about 1 hour, while a tough cut like top round can take up to 6 hours.
It’s ok to cook the steak for an extra 30-60 minutes in the water bath, but avoid cooking it for too long as it can become mushy.
Best sous vide steak recipes
Below, you’ll find 13 best sous vide steak recipes we’ve made and loved on all sorts of occasions – family gathering, date nights, and regular weeknight dinners. Often times, those nights have yielded the best steak meal we’ve had: it only takes a few simple ingredients – olive oil, salt, pepper, and rosemary – to create steak recipes worth making again and again.
Sous Vide Filet Mignon
This pricey premium cut is the most tender cut of beef. It’s cooked to precise temperature in a sous vide machine and then seared quickly in a hot skillet to finish up. Buttery tender and mouth-watering delicious!
Sous Vide Sirloin Steak
Sous vide machine turns this tender family-sized beef cut into a juicy and flavorful dinner! Cooked with a simple seasoning including olive oil, salt, pepper and herbs such as rosemary, this is one of the most popular steak recipes on my blog.
Sous Vide Rib Eye Steak
This one is a classic for a reason! Well-marbled ribeye steaks are cooked to perfection in the sous vide water bath and then butter basted quickly in the skillet. It’ll remind you of those at your favorite steak house!
Balsamic Marinated Sous Vide Flank Steak
This sous vide flank steak is one of the most flavorful steak recipes. The meat is slow cooked in the delicious marinade made with balsamic, honey, and soy sauce, absorbing the mouth-watering flavors as it cooks.
Sous Vide Brisket
If you haven’t tried sous vide brisket, you’re missing out! Unlike the traditional method, this recipe yields a brisket that’s tender and juicy but not fall-apart. It’s seasoned with dry rub and cooked in an addictive BBQ sauce in the sous vide water bath. You can finish with smoking, grilling, or broiling for a most satisfying meal!
Sous Vide London Broil
Sous vide cooking is the best way to turn this budget-friendly top round steak to a tender gourmet steak dinner. A simple marinade adds tons of flavor, and it’s then cooked to perfection by controlling the temperature precisely. Everyone in my family loves it!
Perfect Sous Vide Frozen Steak
How to cook frozen steak in your sous vide water bath? This recipe cooks up perfectly tender and juicy steak. You’ll be amazed at how well it turns out – great for meal prep as well!
Perfect Sous Vide New York Strip Steak Recipe
All you need is a few simple ingredients and a few minutes to prepare this popular cut. So tender and juicy, better than that of a steakhouse!
Sous Vide Skirt Steak
This skirt steak is marinated, and then cooked to medium-rare in the sous vide water bath. Finally, it’s finished with a quick sear on the grill for a nice crust. A no-fail recipe that’s packed with flavor!
Sous Vide Steak Marinade
When you need to tenderize your steak and add more flavor to a tough cut of steak, this is the only sous vide steak marinade you’ll ever need! Sweet, tangy, and savory flavors, this marinade is so delicious, and absolutely addictive!
Perfect Sous Vide Porterhouse
This sous vide porterhouse recipe produces the best porterhouse steak that’s rivalling that of your favorite steakhouse! It’s super tender, juicy, and full of flavor.
Best Sous Vide T-bone Steak
T-bone steak is perfectly tender and flavourful. It’s cooked to a precise temperature in the sous vide bath and finished in a hot skillet quickly. A no-fail recipe with guaranteed result every time!
Sous Vide Flat Iron Steak
This is the best way to cook flat iron steak! The affordable cut is sous vide to perfection with intense beef flavor and very tender texture!
Tips on how to sous vide steak:
- Season the steak generously before sous vide cooking for the best result.
- If you don’t have a vacuum sealer, you can use a regular zip-top bag to sous vide cook steaks. The trick is called water displacement technique: just place the seasoned steak in a zip-top bag, and seal all but one corner of the bag. Slowly place it into a bowl with cold water and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Pat dry the steak completely before searing as any moisture that’s left on the surface will prevent it from browning properly.
Choose the right equipment
To cook a steak sous vide, you’ll need a sous vide machine along with some other equipment:
What to serve with sous vide steak?
These steak recipes work very well with some side dishes. I particularly like to serve them with Sous Vide Potatoes, Steamed Broccoli, and Fruit Salsa.
Alternatively, you can choose a side like mashed potatoes, asparagus, Brussels sprouts, green beans, and mixed vegetables. Bon appétit!
More favorite sous vide recipes
If you love these sous vide steak recipes, check out my favorite Sous Vide Chicken Breast, Sous Vide Salmon, or Sous Vide Beef Short Ribs next!
Sous Vide Steak
- 1 ½ lb steak filet mignon/tenderloin steak, ribeye, sirloin, New York strip, porterhouse, t-bone steak
- 1 tablespoon olive oil
- kosher salt (to taste)
- fresh ground black pepper (to taste)
- fresh herbs (thyme or rosemary, optional)
- Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/57°C) for medium rare doneness. If you’d like to cook it to other doneless, see the temperature chart in the post.
- Rub the steak with 1/2 tablespoon oil on all sides.
- Season with salt and pepper.
- Add the seasoned steak to a zip-top bag.
- Vacuum seal the bag using water displacement method: seal all but one corner of the bag, and slowly place it into cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Feel free to use a vacuum sealer if you have one.)
- Place the bag into the water bath in the sous vide container. Make sure it is fully submerged. (If your meat is floating, you can use heavy kitchen items such as metal kitchen tongs to weigh it down.)
- Cook for 1 to 4 hours depending on the thickness of your steak. Cook 1-inch thick steak for 1 hour, 1.5-inch thick for 2 hours, 2-inch thick for 2.5 hours, and 2.5-inch for 4 hours.
- When the timer goes off, remove the bag from the water bath and transfer it to the fridge or an ice bath. Let it chill for about 10 minutes.
- Remove the steak from the zip-top bag and wipe off the moisture with paper towels. (Make sure to pat dry the surface completely.)
- Season with more salt and pepper if necessary.
- Place the cast-iron skillet on medium-high heat. Add the remaining olive oil. Once very hot, add the steak and sear about 1 minute per side until nicely browned.
- Slice against the grain and serve immediately.
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