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Sous Vide Steak

Sous Vide Steak is a great beginner sous vide recipe. If you follow these step-by-step instructions, you’ll cook a wonderful steak cooked precisely to temperature each and every time.

Prep Time - 5 mins
Cook Time - 1 hr 30 mins
Total Time - 1 hr 35 mins

Course: Main Course
Cuisine: American
Keyword: beef, Sous Vide, Steak
Author: Jennifer

  • 2-4 New York Strip Steaks
  • salt & pepper
  • olive oil
  • butter for searing
  1. Fill stockpot or sous vide container 3/4 full of water. Place on heat-proof surface and add immersion circulator. 
  2. Heat water to temperature based on your preferred doneness for your steak. (126 degrees F = rare, 129 degrees F = medium-rare, 133 degrees F = medium, 140 degrees F = medium-well, 147 degrees F = well done).
  3. While water is heating, season steaks and place them in a single layer in a 1-gallon plastic zip-top bag. (For three steaks, I placed two steaks in one bag and one steak in another bag.) Add a drizzle of olive oil. 
  4. When water is heated, lower each bag into the water making sure the meat is fully submerged. Fold top of bag over the side of the stockpot. Clip bag to the side, if needed.
  5. Set timer for cook time. Cook time depends on thickness of your steak (1/2-inch = 30 minutes, 1-inch = 60 minutes, 1 1/2-inches = 90 minutes). 
  6. After cook time is finished, remove bags from sous vide and remove steaks from bag. Preheat heavy skillet over high heat. Place 1 Tbsp butter or olive oil in skillet then sear steaks 1 minute on each side. 

Step #1 – Pick a Tender Cut of Steak
With Sous Vide cooking, you can cook a nice thick piece of steak with ease. You can use any tender cut of meat that you like. I used New York Strip steak, but you could use rib eyes, tenderloins, or T-bones just as easily.

Look for steaks that are between 1-2 inches thick. Thicker steaks will increase the cooking time but they will still turn out perfectly every time. Thicker steaks will save you time on searing as well. It’s much easier to sear one large steak than several smaller ones.

Step #2 – Bag the Steaks
The easiest way to bag your steaks is to use a gallon-sized zip-top plastic freezer bag. The freezer bags are a thicker plastic and less likely to break or leak. When you submerge the steaks in the water, the pressure of the water will push the air out of the bag.

You can also use a vacuum sealer, such as a FoodSaver, to seal the food storage bags before you place them into the water bath.

Make sure you place your steaks in a single layer in the bags, no matter which method you use. You can certainly use more than one bag in the sous vide water bath at the same time.

Step #3 – Choose Your Thickness and Doneness
How do you like your steak cooked?

Your desired doneness will determine the cook temperature. I like my steak medium but choose the doneness that you prefer.
  • 126 degrees F = rare
  • 129 degrees F = medium-rare
  • 133 degrees F = medium
  • 140 degrees F = medium-well
  • 147 degrees F = well done
The thickness of your steaks will determine the sous vide cook time.
  • 1/2-inch steaks = 30 minutes
  • 3/4-inch steaks = 45 minutes
  • 1-inch steaks = 60 minutes
  • 1 1/2-inch steaks = 90 minutes
  • 2-inch steaks = 120 minutes
After your cook time is up, you can leave your steaks in the water bath for up to 2 hours without overcooking the food.

If you have a Joule Sous Vide like I do, you’ll set your thickness and doneness right in the Joule app.

Step #4 – Preheat the Water then Submerge the Steaks
The photo above is my sous vide set up. I use a large stainless steel stockpot with my Joule Sous Vide immersion circulator. Some people may prefer to use a plastic bin for their sous vide cooking, but I like to use a stockpot because it can do double-duty in the kitchen.

Fill your stockpot or plastic bin about 3/4 full with water. You can fill it with warm water from the tap to save on preheating time! Then clip your sous vide immersion circulator to the side of the pot.
Yes, my Joule’s name is “Julia”. Don’t ask.

Step #5 – Set the Timer and Let It Cook
The Joule app will show you the temperature of the water, to a tenth of a degree. That’s the beauty of sous vide cooking. You always know precisely what temperature your food is cooking at so you will always know when your food is done.

After you put in your steaks, be sure to set the cook timer so that you can keep track of your steaks. The Joule will let you know what your steaks are cooked to your programmed doneness.
Sous Vide Steaks before Searing
Step #6 – Sear Your Steaks
After your steaks reach temperature, it’s time to take them out of the bag and sear them. I like to use a cast iron skillet, but any heavy skillet will do. Let the skillet heat on the stove top until it’s screaming hot then add a pat of butter (about 1 Tbsp) and put your steaks in the pan.

If all steaks will not fit in the pan at one time, you will have to sear them in batches. Let each side of the steak sear for about a minute then turn over with a pair of tongs.


Sous Vide Steak is great served with Instant Pot Baked Potatoes and Air Fryer Corn on the Cob or maybe a side salad. The Joule sous vide cooker makes it easy to have steak any night of the week.

Q & A – Can you cook a frozen steak sous vide?
YES! You’ll cook at the same temperature based on your desired doneness, but a frozen steak will take longer. Here’s a chart with the cook times for frozen steaks.
  • 1/2-inch steaks from frozen = 45 minutes
  • 3/4-inch steaks from frozen = 70 minutes
  • 1-inch steaks from frozen = 90 minutes
  • 1 1/2-inch steaks from frozen = 135 minutes
  • 2-inch steaks from frozen = 180 minutes
  • Sous VIde New York Strip Steak
Pin the Sous Vide Steak image below to your Sous Vide or steak boards!

View my Flipboard Magazine.



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