A beginners guide to sous vide steak. How to get started and how to cook a flawless steak at home with ease.
- 2 steaks of your choice, 1-2 inches thick (filet mignon, ribeye, t-bone, porterhouse, sirloin, flank or skirt steak)
- 2 tablespoons butter
- salt and pepper to taste
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 whole garlic cloves (optional)
garlic & herb butter (optional)
- 1/2 stick of butter
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1/2 tablespoon minced garlic
For the herb butter
- Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
For the steak
- Fill a large stockpot or sous vide container to the minimum fill line on your sous vide device. Set cooker to the desired temp and let water fully preheat.
- Meanwhile, season steaks liberally with salt and pepper all over. Place each steak in a resealable freezer bag with rosemary, thyme, and whole garlic cloves. I like to place a few herbs on both sides of the steak.
- Remove as much air from the bag as possible with a vaccume sealer or by partially sealing the bag and slowly submerging in your water-filled container. The water pressure will force the air out of the top of the bag. Seal the bag just above the water line.
- Sous vide steaks at your desired doneness temp for at least 1 hour. Once the hour is up, your 1-2 inch steak will be done. Heat for up to 2 1/2-4 total hours (see chart below recipe for specifics).
- Finish in a skillet: Heat butter or oil in a skillet on medium-high heat. Let the skillet get very hot (just when the oil or butter starts to smoke). Place steaks in the skillet with fresh herbs or garlic or herbs/garlic from the sous vide bag. Sear for one minute per side. Use a spoon to spoon the butter/oil drippings from the pan over the steak (infusing with garlic herb flavor). Note, additional searing time will risk overcooking your steak. Time this portion very carefully. This part could get smokey, turn on the vent fan and open a window.
- Finish on the grill: Alternatively, you can finish steaks right on the grill if cooking several steaks or larger cuts of meat. Turn the grill up high and let get very hot with the lid closed for about 10 minutes. Clean the grates, lightly oil the grates, and sear for 1 minute per side.
- Remove steaks from heat and serve immediately topped with a slice of garlic and herb butter, no rest period required.
This recipe is ideal for 1-2 inch steaks. Those closer to 2 inches, the better the result.
If steaks are frozen, add an additional hour to the finished time. For example, frozen steaks will take 2 hours minimum time.
If steaks are 1 inch or less, they will be done in 40 minutes.
Keywords: sous vide steak, sous vide steak recipe, sous vide ribeye