Sous Vide Steak Recipe

Name: Sous Vide Steak Recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 1 ½ lb steak; 1 tablespoon olive oil; kosher salt; fresh ground black pepper; fresh herbs

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Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings
4
Calories
385 kcal
Course
Main Course, Dinner
Cuisine
French

Sous Vide Steak Recipe

Silas Stewart

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Sous vide steak is perfectly tender, juicy, and full of flavor. This recipe works well with most tender cuts like filet mignon (tenderloin steak), ribeye, sirloin, New York strip, porterhouse, or T-bone steak.

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Ingredients

Servings

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)

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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 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.

Nutrition Information

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Calories 385kcal (19%) Protein 34g (68%) Fat 28g (43%) Saturated Fat 11g (55%) Cholesterol 104mg (35%) Sodium 89mg (4%) Potassium 456mg (13%) Vitamin A 26IU (1%) Calcium 12mg (1%) Iron 3mg (17%)