Sous Vide Steak

sous vide steak

The Spruce Eats / Leah Maroney

Prep: 2 mins
Cook: 65 mins
Total: 67 mins
Serving: 1 to 2 servings
Yield: 1 steak
Nutrition Facts (per serving)
864 Calories
68g Fat
2g Carbs
59g Protein
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Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 864
% Daily Value*
Total Fat 68g 87%
Saturated Fat 31g 156%
Cholesterol 225mg 75%
Sodium 1340mg 58%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 59g
Vitamin C 3mg 14%
Calcium 41mg 3%
Iron 6mg 31%
Potassium 841mg 18%

There’s nothing better than a perfectly cooked steak, and a sous vide machine will help you achieve this—with no guessing, checking, or watching the clock. The steak is placed inside of a bag and cooked in a pot of warm, circulating water. The temperature of the water is controlled precisely with the sous vide machine so the meat cooks evenly, and it’s almost impossible to overcook. Plus, the bag holds herbs, garlic, and butter, so the steak is marinated, cooked, and seasoned at the same time. Once the meat is done, you simply sear it quickly in a pan for color and texture, and then you’re ready to eat a juicy, perfectly cooked steak. Serve with your favorite steakhouse sides like creamed spinach, au gratin potatoes, or even french fries.


  • 1 (1-pound) New York strip steak

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 3 tablespoons butter, divided, plus more for serving if desired

  • 2 cloves garlic, sliced

  • 3 sprigs fresh thyme leaves

Steps to Make It

  1. Gather the ingredients.

    Sous vide steak ingredients

    The Spruce

  2. Tenderize the steak slightly with a mallet. Season with salt and pepper.

    Place the steak in a plastic freezer bag. Add 1 tablespoon of the butter, the sliced garlic, and sprigs of thyme. Seal the bag almost completely.

    Steak in a bag with seasonings

    The Spruce

  3. Place the sous vide wand in a large pot of warm water and set it to 129 F for a medium-rare steak. While holding the top of the bag, carefully place it in the water, keeping the zip-top above the water level. Allow the pressure of the water to push out the remaining air from the bag and then seal the bag completely. Lower the sealed bag into the water, and once the temperature reaches 129 F, set the timer for 1 hour. You can leave the bag in the water for up to 3 hours. Any longer than that and the texture of the meat will begin to change.

    Steak in a sous vide machine

    The Spruce

  4. Take the bag out of the water. Remove the steak from the bag and pat it dry.

    Sous vide steak in the bag

    The Spruce

  5. Heat the remaining 2 tablespoons of butter in a cast-iron or heavy-bottomed skillet over high heat. Add the steak to the pan and sear for 1 minute on each side, without moving, to achieve a nice sear.

    Steak seared in a heavy-bottomed skillet

    The Spruce

  6. Serve the steak with more butter if desired and your favorite sides.

    Sous vide steak with a pat of butter and thyme

    The Spruce

Recipe Tips

  • If you want the steak cooked medium, set the temperature to 131 F. If you'd it to be rarer, then set the temperature to 126 F. 
  • When searing, make sure the pan is hot before you add the steak and keep it on high heat.
  • The steak will cook a little more as it is searing, so don't allow the steak to stay in the pan for too long, or it will begin to cook past the doneness you prefer.