How to Cook Sous Vide Steak

Co-authored by wikiHow Staff

Last Updated: July 4, 2022

Sous Vide (pronounced “soo-veed”) is a cooking technique where vacuum sealed food is immersed in a water bath and cooked at a precise, consistent temperature. This method creates an even internal temperature and keeps in food’s natural juices. Use this easy process as a delicious alternative to traditional cooking on a stovetop or oven.

Ingredients

12 ounces (340 g) steak (cut 1.5 inches (3.8 cm) thick)
¹⁄₄ teaspoon (1.2 ml) salt
¹⁄₄ teaspoon (1.2 ml) pepper
1 tablespoon (15 ml) olive oil
1 sprig rosemary (optional)
1 tablespoon (15 ml) butter (optional)
Water (enough to cover the bag)

Part 1

Part 1 of 3:

Preparing Your Steak

1
Fill your sous vide pot with water and preheat your cooker. Fill your container with enough water to cover the bag. Select your desired temperature and set the cooker.^{[1]
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- You can use either an immersion circulator or a water oven to cook sous vide. A water oven in a fully contained sous vide device while an immersion circulator clips to the side of any stockpot you already own.^{[2]
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- Some immersion circulators can be controlled by an app.
- Water ovens do not circulate the water which can result in an inconsistent texture.^{[3]
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2
Season your steak with salt and pepper and place it in the bag. You don’t need to use as much seasoning since the steak will be cooking in its own juices.
- You can add a sprig of rosemary to the bag for extra flavor.^{[4]
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3
Remove the air from the bag and place the sealed bag in the water. Make sure that the water is preheated to your desired temperature before placing the steak in the water bath.^{[5]
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- If you are cooking with an immersion circulator, secure the sealed bag to the side of the pot with a binder clip.^{[6]
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- If you are using a vacuum bag, remove the air by using the machine.
- If you use a resealable plastic or reusable silicone bag, manually squeeze the air out before placing in the water.
4
Set the device’s timer for your desired doneness of the steak. The doneness of a steak is the maximum internal temperature that the steak reaches during cooking.^{[7]
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Research source} Most steaks will need anywhere from 1-2.5 hours for rare to 3 hours for medium-well.^{[8]
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Research source} For tenderloin, reduce the cooking time by approximately 15 minutes.^{[9]
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- Rare steaks are typically around 120 °F (49 °C).
- For a medium steak, set the temperature for 135 °F (57 °C).^{[10]
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- The maximum internal temperature for a well done steak is 160 °F (71 °C).^{[11]
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5
Remove the bag from the water. Once it has reached your desired temperature, ake the steak out of the bag and pat dry it with a paper towel.

Part 2

Part 2 of 3:

Finishing Your Steak on the Stovetop

1
Sear the outside of the steak for a well-browned crust. Grease the pan with 1 tablespoon (15 ml) of olive oil. Preheat the greased pan until it starts to smoke.^{[12]
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Research source} Place the steak in the skillet.
2
Flip the steak after 15-30 seconds. Keep flipping the steak every 30 seconds until the outside is nice and brown (about 1.5 minutes).^{[13]
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- Add 1 tablespoon (15 ml) of butter to the pan to give your steak slightly blackened crust.^{[14]
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3
Sear the edges to complete giving the steak a nice crust. Cook the edges for approximately 45 seconds.^{[15]
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Part 3

Part 3 of 3:

Searing Your Steak on the Grill

1
Finish your sous vide steak on the grill for a nice smoky flavor. Make sure your grill is nice and hot before placing the steak on it.
- For a charcoal grill, light one chimney full of charcoal. When the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Cover and let the grill preheat for 5 minutes.^{[16]
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- For a gas grill, set half the burners on the highest setting, cover, and let preheat for 10 minutes.
2
Place the steak on the preheated grill. Turn the steak every 15-30 seconds until a deep, rich crust has formed (about 1.5 minutes total).^{[17]
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3
Move the steak to the cool side of the grill if the fire flares up. Sometimes fat from the steak will drip into the grill, making the flames rise. Wait until the flames subside before finish your steak.^{[18]
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- Do not let the fire engulf the steak.
4
Finished.