Juicy Sous Vide Steak

Sous vide is the most reliable way we know to nail a thick steak. You set the water bath to the exact doneness you want, drop the steak in, and it comes out perfectly cooked from edge to edge with no gray band and no guesswork. Then a hard, fast sear gives you the crust and the contrast. It takes the pressure off dinner, because the steak cannot overcook while it waits in the bath, so you can time everything else at your own pace. This method works on any thick cut, from ribeye to strip to sirloin. Start with a well-marbled steak at least 1.25 inches thick from a farm you trust.

Why this recipe works

• A precise water bath cooks the steak evenly throughout, so the whole thing is the doneness you chose, not just the middle.
• You pick the exact temperature, so rare, medium-rare, or medium is a dial setting rather than a gamble.
• The gentle cook gives a wide window, so a thick steak that is hard to time by pan becomes foolproof.
• A blazing sear at the end builds the crust without adding heat to the interior you already perfected.

A note on the bag

Sous vide means sealing the food, and that usually means plastic. We prefer to cook with wood and metal and avoid plastic where we can, so we want to be honest here. If you go the bag route, use food-grade bags rated for cooking, or better, a reusable silicone bag sealed with the water-displacement method. Keep the bath gentle rather than a hard boil, and never reuse a bag that has warped. It is a real trade-off, and we would rather name it than pretend it is not there.

Ingredients

• 2 steaks (ribeye or strip, about 1.25 inches thick)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 cloves garlic, smashed
• 2 sprigs rosemary
• 1 tablespoon neutral oil, for searing
• 1 tablespoon butter, for searing

Substitutions: thyme can replace rosemary. This method works on sirloin, filet, or a thick flat iron with the same temperatures.

How to make it

1. Set the bath. Heat the water to 129F for medium-rare with an immersion circulator. We use an Anova, but any circulator that holds temperature works.
2. Season and seal. Season the steaks with salt and pepper, add the garlic and rosemary, and seal each in a food-grade or reusable silicone bag using the water-displacement method.
3. Cook in the bath. Cook for 1 to 1.5 hours. That is long enough to bring a thick steak evenly to temperature without softening the texture.
4. Dry the steaks. Take the steaks out and pat them completely dry. A wet surface will not brown, and the sear needs to be quick.
5. Sear hot. Heat the oil in a cast iron pan until it just smokes, add the butter, and sear each steak about a minute a side for a deep crust. Rest a couple of minutes, then slice.

Temperature guide

The whole point of sous vide is control, so choose your target and hold it. For rare, set the bath to 125F. For medium-rare, our default, use 129F. For medium, go to 135F, and for medium-well, 145F. Because the steak sits at that temperature, it comes out exactly there, edge to edge, unlike a pan where the outside races ahead of the center. Keep in mind the sear adds only a thin band of extra doneness at the very surface, so the interior stays at the number you dialed in. Once you find the temperature you love, write it down, because it will be the same every time you cook.

Pro tips and common mistakes

• Dry the steaks hard before searing. Surface water steams and blocks the crust in the short time you have.
• Sear fast and hot. The steak is already cooked, so the goal is only color. A long sear overshoots your target.
• We lift and turn with metal tongs, never plastic, near a smoking pan.
• Keep the circulator submerged over a long cook. A lid or a few ping-pong balls slow evaporation.
• Confirm the crust with an instant-read thermometer. We keep a Thermapen by the stove.

Storage and leftovers

Cooked steak keeps for up to 3 days in the fridge. Because it is gently cooked, reheat it briefly and low or slice it cold over a salad. The make-ahead trick is a gift: cook the steak in the bath, chill it fast in ice water while still sealed, refrigerate for a day or two, then sear straight from cold when you are ready. That means a steakhouse dinner on a weeknight with only the sear left to do.

What to serve with it

• A quick pan sauce built in the searing skillet.
• Baked or mashed potatoes.
• Creamed spinach or roasted mushrooms.
• A bold red wine.

Nutrition

About 480 calories, 40g protein, 35g fat, and 0g carbs per serving. These are estimates and vary with the exact cut, trim, and any substitutions.

FAQ

What temperature is medium-rare sous vide steak?
129F. Set the bath there and the steak comes out an even medium-rare from edge to edge.

How long should a steak cook sous vide?
About 1 to 1.5 hours for a 1.25 inch steak. Thicker steaks need a little longer to reach the center.

Is the plastic bag safe?
Use food-grade bags rated for cooking or a reusable silicone bag, and keep the bath gentle. We prefer silicone and name the trade-off.

Do I have to sear after?
Yes. The bath leaves the outside pale, so a fast, hot sear gives you the crust and flavor.

Which cut works best?
Well-marbled steaks like ribeye and strip are ideal, but any thick steak works with the same temperatures.

Where to buy the beef

Sous vide shows off the meat, so start with a good steak. We look for well-marbled beef from small farms. Use our Find a Farmer directory to source steak near you.

Explore our full guide to beef and the beef plate primal. For a specific cut, try our sous vide ribeye or the leaner sous vide hanger steak. New to the method? Read our guide to cooking meat by every method.