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Sous Vide T-bone Steak is a no-fail recipe to cook this special cut of beef, making it perfectly tender, juicy and flavorful! Cooking it at a precise temperature in the sous vide water bath and finishing in the skillet produces the best T-bone steak. It’s better than your favorite steakhouse!
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Best Sous Vide T-bone Steak

Sous Vide T-bone Steak is a no-fail recipe to cook this special cut of beef, making it perfectly tender, juicy and flavorful! Cooking it at a precise temperature in the sous vide water bath and finishing in the skillet produces the best T-bone steak. It’s better than your favorite steakhouse!
Course Dinner, Main Course
Cuisine French
Keyword Sous Vide Steak, Sous Vide Tbone Steak
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 409kcal
Author Izzy

Ingredients

  • 1 ½ pound t-bone steak about 1 ½ inch thick
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 tablespoon olive oil divided
  • fresh herbs such as thyme, minced garlic, or rosemary, optional

Instructions

  • Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/57°C) for medium doneness. If you’d like to cook to other doneness, see the temperature chart in the post above.
  • Rub your tbone steak with 1/2 tablespoon oil on all sides. Then season generously with salt and pepper.
  • Place the seasoned tbone steak to a zip-lock bag together with optional herbs.
  • Seal all but one corner of the bag, and slowly place it into a container with cold water. Make sure everything below the zip-line is covered by water, and push the air out. Then seal the rest of the bag.
  • Place the vacuum-sealed bag into the sous vide water bath. Make sure it is fully submerged.
  • Sous vide cook the steak for 1 hour. If your steak is 2-inch thick, cook it for 1.5 to 2 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 tbone from the 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 or grill on medium-high heat. Add the remaining olive oil. When very hot, add the steak and sear about 1 minute per side. (If you use grill, you can brush the oil on the steak).
  • Cut the meat away from the bone and slice across the grain into strips. Serve immediately.

Nutrition

Calories: 409kcal | Carbohydrates: 1g | Protein: 35g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 383mg | Potassium: 526mg | Calcium: 10mg | Iron: 3mg