Sous Vide Steak is a great beginner sous vide recipe. If you follow these step-by-step instructions, you’ll cook a wonderful steak cooked precisely to temperature each and every time.
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I recommend the Joule Sous Vide appliance if you’re new to sous vide cooking.
It has a fantastic app that you can download that will help guide you through the cooking process for pretty much anything you’d like to cook.
You set the temperature and cook time within the app then your food will be cooked precisely at temperature until the app tells you that your food is cooked.
After your food is cooked, you can leave it for up to 2 hours in most cases and your food will still be perfect.
You will also need a sous vide container or a large stockpot to use as a cooking vessel.
I always use a large stockpot because I like to buy things that pull double-duty in my kitchen.
I don’t have a lot of space to store items that I won’t use very often.
Whichever container you choose, be sure to put your container on a heat-proof surface because it will get hot while your food is cooking.
Step #1 – Pick a Tender Cut of Steak
With Sous Vide cooking, you can cook a nice thick piece of steak with ease.
You can use any tender cut of meat that you like.
I used New York Strip steak, but you could use rib eyes, tenderloins, or T-bones just as easily.
Look for steaks that are between 1-2 inches thick.
Thicker steaks will increase the cooking time but they will still turn out perfectly every time.
Thicker steaks will save you time on searing as well.
It’s much easier to sear one large steak than several smaller ones.
Step #2 – Bag the Steaks
The easiest way to bag your steaks is to use a gallon-sized zip-top plastic freezer bag.
The freezer bags are thicker plastic and less likely to break or leak.
When you submerge the steaks in the water, the pressure of the water will push the air out of the bag.
You can also use a vacuum sealer, such as a FoodSaver, to seal the food storage bags before you place them into the water bath.
Make sure you place your steaks in a single layer in the bags, no matter which method you use.
You can use more than one bag in the sous vide water bath at the same time.
Step #3 – Choose Your Thickness and Doneness
How do you like your steak cooked?
Your desired doneness will determine the cook temperature.
I like my steak medium but choose the doneness that you prefer.
- 126 degrees F = rare
- 129 degrees F = medium-rare
- 133 degrees F = medium
- 140 degrees F = medium-well
- 147 degrees F = well done
The thickness of your steaks will determine the sous vide cook time.
- 1/2-inch steaks = 30 minutes
- 3/4-inch steaks = 45 minutes
- 1-inch steaks = 60 minutes
- 1 1/2-inch steaks = 90 minutes
- 2-inch steaks = 120 minutes
After your cook time is up, you can leave your steaks in the water bath for up to 2 hours without overcooking the food.
Step #4 – Preheat the Water then Submerge the Steaks
The photo above is my sous vide set up.
Some people may prefer to use a plastic bin for their sous vide cooking, but I like to use a stockpot because it can do double-duty in the kitchen.
Fill your stockpot or plastic bin about 3/4 full of water.
You can fill it with warm water from the tap to save on preheating time!
Then clip your sous vide immersion circulator to the side of the pot.
Step #5 – Set the Timer and Let It Cook
The Joule app will show you the temperature of the water, to a tenth of a degree.
That’s the beauty of sous vide cooking.
You always know precisely what temperature your food is cooking at so you will always know when your food is done.
After you put in your steaks, be sure to set the cook timer so that you can keep track of your steaks.
The Joule will let you know what your steaks are cooked to your programmed doneness.
Step #6 – Sear Your Steaks
After your steaks reach temperature, it’s time to take them out of the bag and sear them.
I like to use a cast iron skillet, but any heavy skillet will do.
Let the skillet heat on the stovetop until it’s screaming hot then add a pat of butter (about 1 Tbsp) and put your steaks in the pan.
If all steaks will not fit in the pan at one time, you will have to sear them in batches.
Let each side of the steak sear for about a minute then turn over with a pair of tongs.
The Joule sous vide cooker makes it easy to have steak any night of the week.
Q & A – Can you cook a frozen steak sous vide?
YES! You’ll cook at the same temperature based on your desired doneness, but a frozen steak will take longer.
Here’s a chart with the cook times for frozen steaks.
- 1/2-inch steaks from frozen = 45 minutes
- 3/4-inch steaks from frozen = 70 minutes
- 1-inch steaks from frozen = 90 minutes
- 1 1/2-inch steaks from frozen = 135 minutes
- 2-inch steaks from frozen = 180 minutes
Pin the Sous Vide Steak image below to your Sous Vide or steak boards!
- 2-4 New York Strip Steaks
- salt & pepper
- olive oil
- butter, for searing
- Fill stockpot or sous vide container 3/4 full of water. Place on heat-proof surface and add immersion circulator.
- Heat water to temperature based on your preferred doneness for your steak. (126 degrees F = rare, 129 degrees F = medium-rare, 133 degrees F = medium, 140 degrees F = medium-well, 147 degrees F = well done).
- While water is heating, season steaks and place them in a single layer in a 1-gallon plastic zip-top bag. (For three steaks, I placed two steaks in one bag and one steak in another bag.) Add a drizzle of olive oil.
- When water is heated, lower each bag into the water making sure the meat is fully submerged. Fold top of bag over the side of the stockpot. Clip bag to the side, if needed.
- Set timer for cook time. Cook time depends on thickness of your steak (1/2-inch = 30 minutes, 1-inch = 60 minutes, 1 1/2-inches = 90 minutes).
- After cook time is finished, remove bags from sous vide and remove steaks from bag. Preheat heavy skillet over high heat. Place 1 Tbsp butter or olive oil in skillet then sear steaks 1 minute on each side.
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FoodSaver V4840 2-in-1 Vacuum Sealer Machine with Automatic Bag Detection and Starter Kit | Safety Certified | Silver
100 Quart Sized Pre-Cut Vacuum Seal Food Storage Bags. For use in all home vacuum sealing systems including FoodSaver. By EZVac. Great for Sous Vide.
For Joule, Holds itself Open (Patented) Use Both Hands to Manage Food: Fits Up To 11" Pot, No Special Container Needed, Silicone
Breville Joule Sous Vide, 1100 Watts, White Body, Stainless Steel Cap & Base
Cooks Standard Classic stockpot, 20 Quart, Stainless Steel
Pre-Seasoned Cast Iron Skillet - Utopia Kitchen (1, 12.5 Inch)
Oggi Stainless Steel Expandable Trivet with Rubber Feet, Expands from 5-1/2 to 28-Inch
Rubbermaid Commercial Products Plastic Space Saving Square Food Storage Container For Kitchen/Sous Vide/Food Prep, 12 Quart, Clear (FG631200CLR)
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g