Once you use sous vide to cook your steak, you will never cook it any other way. This recipe is a melt in your mouth drool-worthy sous vide steak that you will love!
I think I have professed my love of sous vide steak so many times that you may roll your eyes. BUT IN CASE YOU'RE NEW HERE! Using the sous vide to cook your steak is hands down the BEST and ONLY way to do so!! It will give you a melt in your mouth drool-worthy result EVERY SINGLE TIME!
In fact. I have not cooked a steak any other way for 3 years since I have had this sous vide.
And I don't plan to!
What is Sous Vide Cooking?
Sous vide is a method of cooking. Just like grilling, slow cooking, or air frying.
To “sous vide” something you need an immersion circulator. Which is a small tool (or appliance) that is placed into a large pot of water in which it heats the water up to a certain temperature, keeping it there for a specified amount of time. The food is then placed in the water bath – either vacuum-sealed, in a bag, or jars, to cook.
With more traditional ways of cooking, it is impossible to precisely control the exact temperature at which you are cooking. Which can lead to over or undercooking your food.
Not with the sous vide! You have complete and total control over the temperature AND time of which you cook something.
Leaving you with perfect results every single time!
So in short….
I like to explain to some that it’s like a crockpot, but for water and better. Find whatever temperature you want your item cooked to, seal it. place it in the water, and forget about it. It is incredible – so easy to use!
And the best part?! (well there are many…..)
EASY CLEAN UP! Just throw the bag away and you are done!
Why Use a Sous Vide for Cooking Steak?
Unlike other methods of cooking, there is no way for you to have complete and total control of the TEMPERATURE and TIME of what you are cooking.
With grilling, searing, etc - it is a guessing game when it comes to cooking your steak to a certain temperature.
And it is inconsistent and can be uneven.
BUT using the sous vide - you are cooking that steak at the exact temperature that you want for an exact amount of time.
Ensuring a perfect and even cook throughout. Every. Single. Time!
No guessing. No, over or undercooking. Just shear and udder perfection! Truly. You won't go back (or miss) any other method of cooking a steak.
PROMISE!
Ingredients You Will Need
- 1 Pound Steak Cut of Your Choice (ex: flank, ribeye, fillet, strip, etc.)
- Salt & Pepper
Additional
- Butter and/or Olive Oil
- Fresh Herbs
- Flaked Sea Salt
How Do You Cook Steak Sous Vide?
- Preheat your water bath to 129° F (for medium-rare steak - refer to the chart for other times and temps).
- Season both sides of your steak liberally with salt and freshly cracked pepper.
- Place in a vacuum seal bag and seal OR place in a gallon-sized ziptop bag and remove as much air as possible.
- Place in the preheated water and sous vide for 1 hour.
- Once finished, remove from the water and bag. Heat a cast-iron skillet over high heat and place in 1-2 tablespoons of butter (or olive oil) in the hot skillet. Sear the steak on each side for 10-30 seconds. Careful to not overcook - this does not take long and why a hot pan is crucial.
- Remove and enjoy! Top with additional flaked sea salt and compound herbed butter if desired!
Times and Temperatures for Steak
If you prefer your steak another way other than medium rare - then this is a quick temperature guide for you!
More Sous Vide Recipes
- Sous Vide Lemon Blueberry Cheesecake
- Sous Vide Egg White Bites
- Sous Vide Steak Gyros
- Sous Vide Garlic & Rosemary Olive Oil Infusion
- Sous Vide Maple Carrots
- Sous Vide Shrimp Cocktail
Recipe
Melt in Your Mouth Sous Vide Steak
- Total Time: 70 minutes
- Yield: 4
- Diet: Gluten Free
Description
Once you use sous vide to cook your steak, you will never cook it any other way. This recipe is a melt-in-your-mouth drool-worthy sous vide steak that you will love!
Ingredients
- 1 Pound Steak Cut of Your Choice
- Salt & Pepper
Additional
- Butter and/or Olive Oil
- Fresh Herbs
- Flaked Sea Salt
Instructions
- Preheat your water bath to 129° F (for medium-rare steak - refer to the chart for other times and temps).
- Season both sides of your steak liberally with salt and freshly cracked pepper.
- Place in a vacuum seal bag and seal OR place in a gallon-sized ziptop bag and remove as much air as possible.
- Place in the preheated water and sous vide for 1 hour.
- Once finished, remove from the water and bag. Heat a cast-iron skillet over high heat and place in 1-2 tablespoons of butter (or olive oil) in the hot skillet. Sear the steak on each side for 10-30 seconds. Careful to not overcook - this does not take long and why a hot pan is crucial.
- Remove and enjoy! Top with additional flaked sea salt and compound herbed butter if desired!
Notes
For Additional Time & Temps
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 181
- Sugar: 0 g
- Sodium: 60.5 mg
- Fat: 8.5 g
- Trans Fat:
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 24.3 g
- Cholesterol: 75.6 mg
Tony says
Olive oil is the absolute wrong oil to use for searing. You want something like grapeseed oil. Definitely don't want to sear with butter because the butter will burn before the steak is seared properly. Don't add butter until you're almost done searing and baste the steak with it once it's browned (if that's your thing... I sear with a sous vide gun). Same time you want to throw in your aromatics like smashed garlic and thyme.
Heather says
That is awesome how you do it! This method has worked for me. I love how cooking and using the sous vide has so many different options to do things! Hearing from others and learning their ways is so fun and interesting! Thank you for reading and sharing!
Gabriela says
Are you supposed to remove the water from the heat,.and the the meat in the water? Or keep the pot of water in the fire?
Heather Bilyeu says
I am not sure I understand your question - I am sorry!The immersion circulator heats the pot of water up and you place the steak (that is inside a bag) in the heated pot of water. When the steak is finished, remove the bag of steak from the water and then discard the water however you like. Does that answer your question? let me know if not. 🙂