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5.0 from 12 votes

Sous Vide Steak Recipe

This sous vide steak recipe is cooked in a water bath with herbs and garlic and then pan seared to perfection for the ultimate meal.

Prep Time
2 hrs
Cook Time
1 hr mins
Servings: 2
Calories: 1209 kcal
Course: Main Course
Cuisine: French , American

Ingredients

  • 2 pound New York Strip Steaks
  • 8 garlic cloves
  • 20 sprigs fresh thyme
  • 1 tablespoon olive oil
  • 1 peeled shallot
  • 4 tablespoons unsalted butter
  • coarse salt and fresh ground pepper to taste

Instructions

    Cup of Yum
  1. Start by patting dry the steak on all sides with a paper towel.
  2. Next, season the steak on all sides as you would before cooking it with coarse salt.
  3. Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours.
  4. When you’re ready to prepare it, add a sous vide wand to a large pot or container that’s filled ¾ of the way with cold water.
  5. Preheat the wand to 100°.
  6. Remove the steak from the refrigerator and season it on both sides with freshly ground black pepper.
  7. Add your steak to a large vacuum seal bag along with 3 to 4 sprigs of fresh thyme and 4 garlic cloves.
  8. Seal the vacuum bag until compressed and airtight. Please see my video on how to use a plain plastic zip bag to achieve a very similar process.
  9. Submerge the steak in the sealed bag into the container or pot and cook at 100° for 1 to 2 hours.
  10. Remove the bag from the water and then remove the steak from the bag.
  11. It will have been sitting in its own rendered juice and fat for a few hours so to ensure it gets a good brown crust, pat it dry on all sides with a paper towel.
  12. Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
  13. For a medium rare internal steak, place the steak in the pan, turn the heat down to medium, and let the steak cook for 1 minute
  14. Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak, which is known as a Maillard crust.
  15. Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute. Add the garlic, shallots, thyme, and butter to the pan with the steak.
  16. Baste the steak for 2 minutes to help brown and flavor the steak more. Let the steak rest for 3 to 4 minutes.
  17. Slice the steak and serve it as is or with some Maître D’ Butter.

Notes

  • Make-Ahead: Sous vide steak is meant to be eaten as soon as it is done cooking.
  • How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
  • How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warm.
  • When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
  • Feel free to use your favorite steak seasoning.
  • If you let the steak sit seasoned for more than 24 hours, it causes it to begin drying out.
  • The best pans for searing the steak are cast iron or carbon steel. However, you can use whatever you have.
  • Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
  • Since I prefer my steak medium rare, I prefer to remove it from the oven at 100° internally so that I have more wiggle room when pan searing to ensure it is not overcooked.
  • You will need at least a 12” pan to sear multiple steaks simultaneously.
  • This is the sous vide wand I used.
  • Please see my video on how to use a plain plastic zip bag to achieve a very similar process a vacuum sealed bag.
  • When food is in the danger zone between 40° and 140° for longer than 2 hours, bacteria grows at an extremely fast rate which can lead to food borne illnesses.
  • Sous vide is also an excellent way to slowly reheat food without overcooking.

Nutrition Information

Calories 1209kcal (60%) Carbohydrates 7g (2%) Protein 95g (190%) Fat 87g (134%) Saturated Fat 36g (180%) Polyunsaturated Fat 4g Monounsaturated Fat 37g Trans Fat 0.5g Cholesterol 393mg (131%) Sodium 241mg (10%) Potassium 1543mg (44%) Fiber 2g (8%) Sugar 0.4g (1%) Vitamin A 826IU (17%) Vitamin C 20mg (22%) Calcium 171mg (17%) Iron 9mg (50%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 1209

% Daily Value*

Calories 1209kcal 60%
Carbohydrates 7g 2%
Protein 95g 190%
Fat 87g 134%
Saturated Fat 36g 180%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 37g 185%
Trans Fat 0.5g 25%
Cholesterol 393mg 131%
Sodium 241mg 10%
Potassium 1543mg 33%
Fiber 2g 8%
Sugar 0.4g 1%
Vitamin A 826IU 17%
Vitamin C 20mg 22%
Calcium 171mg 17%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.