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    You are here: Home » Beef Recipes » The Best Damn Sous Vide Steak

    The Best Damn Sous Vide Steak

    Last Modified: May 19, 2025

    Jump to Recipe·Print Recipe·Leave a Review

    This Sous Vide Steak recipe gives you a flawlessly cooked steak every time. It delivers even cooking from edge to edge, complemented by a nice brown sear that locks in delicious butter flavor.

    Delicious sous vide steak with garlic butter sauce.

    What is Sous Vide?

    The sous vide method of cooking involves vacuum-sealing food in a plastic bag and cooking it in a water bath at a precise, controlled temperature. This technique might sound fancy, but it’s super simple and yields amazing results. For steak lovers, sous vide offers complete control, allowing you to achieve your desired level of doneness with incredible consistency.

    Hero shot of sous vide steak with a side of mashed potatoes and mushrooms.

    Why Sous Vide is the Best Method For Cooking Steak

    We’ve all been there: you start with a beautiful steak, only to end up with a less-than-stellar result. Maybe the outside is charred, but the inside is still raw, or maybe it’s overcooked and dry. 

    Traditionally cooked steak can be unpredictable. A minute too long on the grill or in the pan can turn a perfectly good steak into a disappointing dinner. That’s why this sous vide steak is so awesome. It takes the frustration out of cooking and ensures every steak you prepare tastes like it came straight from one of the best steakhouses.

    I fully believe sous vide makes the most flavorful steak, and it’s all thanks to its gentle cooking process, followed by a quick sear in a hot pan. While the sous vide method takes a couple of hours, the cooking time takes a couple of minutes, offering an almost completely hands-off experience.  

    Ingredients for sous vide steak.

    Ingredients for Sous Vide Steak

    • Ribeye or filet mignon steak: The most important ingredient for this recipe is, of course, the steak! My favorite cut to use in this recipe is ribeye. If you want to splurge, filet mignon is also a great option.
    • Fresh herbs (optional): I like to place thyme and rosemary in the bag with the steak while it cooks in the water bath, as well as fresh parsley as a garnish. This is optional but highly recommended for maximum flavor. 
    • Seasoning: The steak will be seasoned with a simple combination of salt, pepper, and garlic powder.
    • Unsalted butter: You’ll need butter to sear the steak and to make the garlic butter sauce. It adds a rich flavor and gets the meat deliciously brown.
    • Garlic: If you want to pair the steak with a delicious garlic butter sauce, you’ll also need to grab some minced garlic and extra butter! 

    Equipment You’ll Need

    If you’re ready to dive into sous vide cooking, you’ll need the right equipment. Here’s what you’ll need:

    • Sous Vide Cooker: This gadget will heat and circulate your water bath. You can find one on Amazon for under $100.  
    • Ziploc Bags: You will throw your steak in a vacuum-sealed bag before submerging it in the water bath. You can either buy a vacuum sealer or seal the bag using the water displacement method.
    • A Large Container: You’ll need a container or pot deep enough to completely submerge the steak.
    Spooning garlic butter over tender sous vide steak.

    Preparation

    Making sous vide steaks takes time, but it isn’t hard. The preparation comes together in just a few simple steps.

    Start by setting up your sous vide water bath. Fill a large container with water, place your sous vide cooker inside, and set the temperature to 130°F.

    Pro Tip

    The temperature range for sous vide steak is typically between 129°F and 134°F. For a medium-rare steak, set the temperature to 130°F. For a more well-done steak, set the temperature to 134°F.

    Raw steak in a vacuum seal bag with sprigs of rosemary and thyme.
    Raw steak in a vacuum seal bag going in a sous vide cooker.

    Next, pat your steaks dry with a paper towel and season them generously with salt, pepper, and garlic powder. Transfer the steaks to a Ziploc bag, add herbs if using, then vacuum seal the bag.

    And that’s it. Your steaks are ready to start cooking!

    Cooking

    Place the bagged steak in your prepared water bath and let it cook for 1.5-2.5 hours.  

    Pro Tip

    The amount of time depends on how thick your steak is. For a steak that is 1-1.5 inches thick, cook for 1.5 hours. For steaks thicker than 1.5 inches, you’ll need to cook for 2-2.5 hours.

    Garlic butter sauce for sous vide steak.

    About 10 minutes before the cooking time ends, make the garlic butter sauce. Melt the butter in a small saucepan over medium heat and add the garlic. Sauté the garlic in the butter for 3-4 minutes, until it turns golden brown.

    Remove the saucepan from the heat and add a pinch of salt and pepper.  

    Finishing Touches

    After you take your steak out of the water bath, pat it dry with a paper towel. At this point, it may look gray and unappetizing, but don’t worry—we will fix that in the next step!

    Steak searing in a stainless steel skillet with butter,

    Heat up a skillet until it’s super hot, add butter, then sear the steak for 60 seconds on each side. Let the steak rest for 5-10 minutes before slicing and pouring on the garlic butter sauce. Enjoy!

    Tender cuts of sous vide steak over a wooden cutting board.

    What Goes Well with Sous Vide Steak?

    Sous vide steak was destined to be the star of your dinner plate, but what’s a star without its supporting actors? These Best Damn Mashed Potatoes are a classic and delicious side dish that pairs perfectly with sous vide steak.

    Other great options include Oven Roasted Asparagus with Garlic and Parmesan, Instant Pot Roasted Potatoes, or Air Fryer Honey Maple Roasted Carrots.

    Print

    Recipe

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    A steak made via sous vide, served with mushrooms and potatoes.

    How to Make the Perfect Sous Vide Steak


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    • Author: RecipeTeacher
    • Total Time: 2 hours, 15 minutes
    • Yield: 3-4 servings
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    Description

    Get the perfect sous vide steak every time with this easy recipe. Just season, seal, and cook in a water bath for the perfect doneness. Finish it off with a quick sear and drizzle of garlic butter sauce for an extra touch of flavor.


    Ingredients

    For the Steak:

    • 1 lb. ribeye or filet mignon steak (1–1.5 inches thick)
    • 2 sprigs rosemary (optional)
    • 2 sprigs thyme (optional)
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon garlic powder
    • 1 tablespoon unsalted butter

    For the Garlic Butter Sauce (optional):

    • 4 tablespoons unsalted butter
    • 3 garlic cloves, minced
    • Salt and pepper to taste
    • 1 teaspoon fresh parsley, chopped (for garnish, optional)

    Instructions

    1. Fill your sous vide container with water and set the sous vide circulator to 130°F for medium-rare (adjust to 140°F for medium or 125°F for rare).

    2. Pat the steaks dry with paper towels. Season generously with salt, pepper, and garlic powder.

    3. Place the steak in a vacuum-seal bag or resealable freezer bag. Add rosemary and/or thyme if using. Seal the bag using a vacuum sealer or the water displacement method.

    4. Submerge the sealed steaks in the preheated water bath. Cook for 1.5 – 2 hours, depending on the steak thickness.

    5. Make the garlic butter sauce. About 10 minutes before the steaks finish cooking in the water bath, melt the butter in a small skillet over medium heat. Add the minced garlic and sauté until it begins to turn golden brown. Remove from heat and season with salt and pepper to taste.

    6. Remove the steaks from the bags and pat them dry with paper towels.

    7. Sear the steaks. Heat a skillet or cast-iron pan over high heat and add a tablespoon of butter. Sear each steak for 1 minute per side until a golden-brown crust forms.

    8. Transfer the steaks to a cutting board and let them rest for 5-7 minutes. Slice the steaks and drizzle with the garlic butter sauce. Garnish with chopped parsley.

    • Prep Time: 15 minutes
    • Cook Time: 2 hours
    • Category: Dinner
    • Method: Sous Vide
    • Cuisine: American

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    Jason of Recipeteacher.com

    Hi, I’m Jason and i’m here to help you make easy, delicious homemade recipes. My approach is to provide the easy-to-understand instructions, use simple ingredients, and have you make the best meals possible.

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