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Two thick seared steaks cut open to show even pink centers, similar to this sous vide steak
Chef Emma

Sous Vide Steak

Thick steaks seasoned with salt and pepper, cooked in a 130°F (54°C) water bath for edge-to-edge medium-rare, then seared in a smoking-hot cast iron skillet with an optional butter baste.
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Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 ribeye or New York strip steaks 1 to 1 1/2 inches thick, about 12 oz / 340 g each
  • 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1 tsp black pepper freshly ground
  • 2 sprigs fresh thyme or rosemary optional, 1 per bag
For searing
  • 1 tbsp avocado or other high smoke point oil 15 ml
  • 2 tbsp unsalted butter 28 g, optional
  • 1 clove garlic smashed, optional
  • 1 sprig fresh thyme optional
  • flaky salt to finish

Equipment

  • Immersion circulator (precision cooker)
  • Large pot or container (4+ quarts)
  • Heavy-duty zip-top or vacuum-seal bags
  • Cast-iron skillet
  • Tongs

Method
 

  1. Fill a large pot with water, attach the immersion circulator and set it to 130°F (54°C) for medium-rare (124°F/51°C rare, 135°F/57°C medium, 145°F/63°C medium-well).
  2. Pat the steaks dry and season both sides with the kosher salt and pepper. Put each steak in its own bag with a herb sprig, if using.
  3. Remove the air with a vacuum sealer or by slowly lowering the open zip-top bag into the water and sealing it just above the water line.
  4. When the water reaches temperature, submerge the bags and clip them to the pot. Cook 1 1/2 to 3 hours (at least 1 hour for 1-inch steaks, 1 1/2 hours for 1 1/2-inch steaks).
  5. Take the steaks out of the bags and pat them very dry with paper towels.
  6. Heat the oil in a cast iron skillet over high heat until it just smokes. Sear the steaks 45 to 60 seconds per side, then hold the edges in the pan for 15 to 20 seconds.
  7. If using, add the butter, garlic and thyme for the last 30 seconds and spoon the foaming butter over the steaks.
  8. Slice against the grain, sprinkle with flaky salt and serve right away.

Notes

Lower doneness temperatures are below the USDA guidance of 145°F (63°C) with a 3-minute rest for whole beef cuts; use 145°F for mechanically tenderized steaks and keep baths below 130°F under 4 hours. Tender steaks can stay in the bath up to about 4 hours. From frozen, add about 1 hour. Refrigerate leftovers within 2 hours for 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values.