Learn How to Sous Vide Steak

how to make

GOOD LIFE EATS Get the Recipe

[{"selector":"#anim-b4a892c3-9a57-4496-a9d5-381527c0e314","keyframes":{"transform":["scale(1)","scale(1.06)","scale(0.994)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":500,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":3}] Finish off your Sous Vide Steak by searing them in a hot skillet and top them with compound butter for a truly decadent, restaurant-worthy dining experience. Let’s get started! Get the Recipe!

If you’ve never made sous vide steaks before, don’t worry – I’m sharing all my best tips and tricks in this post! Get the Recipe!

FILL

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SET TEMP

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SEASON

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HEAT

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SEAL

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CLIP

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SOUS VIDE

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COOK

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REMOVE

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SERVING

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SEAR

[{"selector":"#anim-56f8f5bc-a29c-4817-b2d9-c5bd54264b4c","keyframes":{"transform":["translate3d(-138.40304%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-464bc4df-cb5a-402a-b396-5afd21ed5761","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4a421a22-9ced-447b-8167-60731b3720c1","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] 1. Get the Recipe

TRANSFER

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ADD

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SEAR

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how to make

Sous Vide Steak

FILL

Fill the sous vide container with cool tap water. Place the sous vide circulator in the water, setting up according to the manufacturer’s instructions.

SET TEMP

Set the water temperature to the final temperature you want your steak to be (see the temperature chart provided below).

SEASON

While the water bath preheats, season the steaks as esired. Transfer the steaks to the sous vide bags (use one steak per bag).

HEAT

If using aromatics like fresh herbs, add them to the bags at this point.

SEAL

Seal the bags. You can do this using a vacuum sealer, or if you’re using zip-top bags simply lower the steak into the water bath to pus the air to the top of the bag.

CLIP

Squeeze the bag to remove as much as possible before sealing shut. (I also clip the top shut using bag clips to be extra safe!)

SOUS VIDE

Place the sealed bags into the water bath. You’ll know the steak has been properly sealed if it sinks to the bottom of the sous vide container.

COOK

Cook the steaks for 3 hours (if using filet mignon or sirloin steak as recommended).

REMOVE

Once finished cooking, remove the steaks from the water bath and take out of bags. Pat dry using a clean paper towel.

SERVING

Either enjoy the steaks as is, or finish them off by searing them in a hot cast iron skillet on the stovetop.

SEAR

Place a cast iron skillet or cast iron grill pan in the oven. Heat the oven to 500ºF with the cast iron skillet inside.

TRANSFER

Once the oven has preheated and the skillet is piping hot, transfer it to the stove over high heat.

ADD

Add a tablespoon or so of ghee (or clarified butter) to the skillet.

SEAR

Sear the steaks on both sides and around the edges until done to your liking. Immediately serve and enjoy!

Read More:

How to Sous Vide Steak

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