With only 5 minutes of prep time, this Sous Vide Steak recipe is quick and easy to make for everyone from beginners to sous vide pros. Show
Take fresh or frozen steaks, place them in zipper bags or vacuum seal them with rosemary and garlic, then sous vide for 2 hours. After a quick sear, you’ll have perfectly cooked steaks every time! Want to learn a new cooking technique that’s so easy and makes the most delicious, tender, and perfectly cooked steaks every time? Allow me to introduce you to sous vide cooking! I purchased my first sous vide in 2016 and have been obsessed with it ever since! One of my favorite parts of sous vide cooking is that, like a slow cooker, you can set it and forget it. Whether you’re new to sous vide cooking, or a seasoned pro, this guide for how to cook sous vide steaks will help you make the perfect steak every time. Whether it’s your first time using a sous vide, or your 1000th, this recipe uses tested and perfected techniques to make sure that you end up with the most juicy and tender steak! Sous vide cooking really is as easy as tossing a steak and seasonings in a bag, placing it in a sous vide water bath and leaving it to cook for a few hours. After a quick 60 second sear, the steak is ready for dinner! Who knew that something so simple could provide such amazing results! Table of contents
Ingredients
Step by step instructions
After searing the steaks, allow them to rest for 5 minutes before slicing into them. This will allow the juices to evenly distribute throughout the steak after searing for a tender, juicy steak! I like to finish the steaks with a little flaky sea salt and fresh chopped parsley, this is totally optional, but I would recommend it. Frequently asked questions
Sous vide steak time and temperature chartsUse the temperature chart below for any cut of steak. For the steaks that you see pictured throughout the post, I cooked them at 129°F.
Using the temperature chart above, follow the timing chart below for different cuts of steak. The leaner the steak, such as a filet mignon, the shorter the cooking time. The larger the steak, such as a tri tip, the longer the cooking time.
The great this about cooking in a sous vide is that the temperature of the meat will never rise above what the water temperature is set at, so technically you can never overcook meat in a sous vide. Yes, that does mean that you could leave a filet mignon in the sous vide for 24 hours, but I wouldn’t recommend it. Why, you ask? Because although the temperature inside the meat isn’t rising, the meat is still cooking at the set temperature, which means that the proteins will continue to break down and eventually the meat will even start to shred apart if you leave it in the sous vide for 24 hours. For the best results, I do recommend following the time and temperature chart above. What to serve with the steaksWondering what to serve with these delicious sous vide steaks? Try one or two of these delicious side dishes, or top the steaks with sauteed mushrooms for a true steakhouse experience!
Tools and pantry items neededBelow, I’ve listed all of the tools that I’ve used over the years to make this recipe at home. Yes, even the torch! My husband had fun with that one!
More sous vide recipesWelcome to the sous vide cooking club! Make dinner every night of the week using your sous vide and these scrumptious recipes!
Don’t forget to pin this Sous Vide Steak recipe for later and when you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes! And if you’re looking for more great ways to prepare and cook steaks, don’t miss my popular Steak Marinade and Steak Seasoning recipes! Print Recipe Pin Recipe4.46 from 22 votes Rate this RecipeSous Vide SteakWith only 5 minutes of prep time, this Sous Vide Steak recipe is quick and easy to make for everyone from beginners to sous vide pros. Take fresh or frozen steaks, place them in zipper bags or vacuum seal with rosemary and garlic, then sous vide for 2 hours. After a quick sear, you'll have perfectly cooked steaks every time! Servings: 4 steaks Prep Time: 5 mins Cook Time: 2 hrs Total Time: 2 hrs 5 mins Author: Whitney Bond Course: Main Course Cuisine: American Ingredients
Instructions
Notes
Nutrition FactsCalories 304kcal (15%)Carbohydrates 3g (1%)Protein 38g (76%)Fat 15g (23%)Saturated Fat 4g (20%)Cholesterol 104mg (35%)Sodium 1261mg (53%)Potassium 619mg (18%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 29mg (1%)Vitamin C 2mg (2%)Calcium 66mg (7%)Iron 3mg (17%) Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. What temperature should I sous vide my steak?What Temperature Should I Sous Vide?. Medium: 135°F (57°C) to 144°F (62°C) for 1 to 4 hours.. Medium-Well: 145°F (63°C) to 155°F (68°C) for 1 to 3 1/2 hours.. Well Done: 156°F (69°F) and up for 1 to 3 hours.. How to cook a sirloin steak sous vide?Directions. Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C.. Season steaks with preferred seasoning or salt and pepper.. Seal steaks in resealable ziplock bag or vacuum bag. Place in water bath and cook for 1 hour.. How long does it take to sous vide 1.5 inch steak?Sous vide 1-inch thick (or less) steaks for 40 minutes. Sous vide 1.5-inch thick (and thicker) steaks for 1 hour.
Can you sous vide a steak in 30 minutes?Tenderloin Steak
I like my tenderloin in the very rare to rare range, between 120°F (49°C) and 128°F (53°C) for optimal tenderness and moistness. Timings are all given for steaks 1 1/2- to 2-inches thick. For steaks 1-inch or less, initial cooking time can be shortened to 30 minutes.
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