Best Sous Vide Steak Recipe – Perfectly Juicy & Tender

Ever wondered how to make steak that’s cooked just right every single time? Sous vide might sound fancy, but it’s actually super simple and foolproof. With this method, you can get steakhouse-quality results at home without breaking a sweat. In this guide, I’ll walk you through the best sous vide steak recipe and share some tips to make it extra delicious. Whether you’re cooking for a special occasion or just treating yourself, this recipe is a game-changer.

Key Takeaways

• Sous vide cooking ensures your steak is evenly cooked from edge to edge.
• Using a sous vide machine keeps the water at the exact temperature you need.
• Adding garlic and thyme to the bag boosts the flavor of your steak.
• A quick sear at the end gives the steak a crispy, golden-brown crust.
• Pair your steak with baked potatoes and a wedge salad for a complete meal.

Best sous vide steak recipe

1. Sous Vide Steak

Sous vide steak is a game-changer for anyone who loves a perfectly cooked piece of beef. This method involves sealing the steak in an airtight bag and cooking it slowly in a water bath with a precise temperature. The result? A steak that’s evenly cooked from edge to edge and incredibly tender.

Why Sous Vide?

• Consistency: You’ll never have to worry about overcooking or undercooking again.
• Flavor: Cooking in a sealed bag locks in juices and enhances the natural taste of the meat.
• Flexibility: You can leave the steak in the water bath for hours without it overcooking.

Quick Tips for Success

1. Season generously with salt and pepper before sealing the steak in the bag.
2. Add garlic, butter, or herbs like thyme and rosemary for extra flavor.
3. After sous viding, finish with a quick sear in a hot pan for that irresistible crust.

Once you try sous vide steak, you’ll wonder why you didn’t start sooner. It’s the easiest way to achieve restaurant-quality results at home.

Suggested Cooking Times

For the best results, consider cooking steak sous vide for 2 hours to maximize tenderness while maintaining its juicy texture.

2. Perfect Sous Vide Steak

Cooking a steak sous vide is a game-changer if you’re after consistent, juicy results. The magic lies in the precise control over temperature, ensuring every bite is as tender as the last. It’s basically foolproof. Here’s how to nail it:

Steps to Achieve the Perfect Steak

1. Prep Your Steak: Season your steak generously with salt and pepper. Let it sit for 10-15 minutes to absorb the flavors.
2. Seal It: Place the steak in a vacuum-sealed or BPA-free zip-top bag with a couple of sprigs of thyme and some smashed garlic cloves. Remove as much air as possible.
3. Set the Temperature: Fill a pot or container with water and attach your sous vide machine. For medium-rare, set it to 135°F. Other doneness levels:
4. Cook Time: Submerge the bag in the water bath and let it cook for at least 1 hour. You can leave it for up to 4 hours without overcooking.
5. Sear for Perfection: Heat a cast-iron skillet with a splash of oil. Sear the steak for about 1 minute on each side to develop a golden crust.

The beauty of sous vide is that it takes the guesswork out of steak cooking. You get consistent results, whether it’s your first time or your hundredth.

Let the steak rest for 5-10 minutes after searing, and it’s ready to serve. Pair it with your favorite sides, and enjoy a restaurant-quality meal at home!

3. Sous Vide Machine

A sous vide machine is the heart of this cooking method. It’s what keeps the water at a constant temperature, ensuring your steak is cooked evenly and perfectly every time. This tool is a game-changer for home cooks who want restaurant-quality results.

What to Look for in a Sous Vide Machine

When choosing a sous vide machine, consider these factors:

• Temperature Accuracy: The machine should hold the water temperature within a narrow range, typically +/- 0.1°F.
• Ease of Use: Look for a model with intuitive controls or even app connectivity.
• Size and Portability: Compact machines are easier to store and handle.
• Power: A higher wattage heats water faster, saving you time.

Popular Sous Vide Machines

Here’s a quick comparison of two top-rated sous vide machines:

For more details, check out our guide to the best sous vide cookers.

If you’re on the fence about investing in one, remember that a sous vide machine can be used for more than just steak. It’s great for chicken, pork, eggs, and even vegetables. It’s like having a secret weapon in your kitchen arsenal!

4. Temperature-Controlled Water

When it comes to sous vide cooking, the water temperature is everything. This is where the magic happens. Controlling the water’s heat ensures your steak cooks evenly and stays juicy without ever overcooking.

Steps to Set Up Temperature-Controlled Water

1. Fill a container or pot with water. Make sure it’s large enough to fit your steak comfortably.
2. Attach your sous vide machine. A reliable immersion circulator like the Breville Joule Turbo or Anova Precision Cooker is a great pick for consistent results.
3. Set the desired temperature. For medium-rare steak, aim for 130°F. If you prefer a different doneness, adjust accordingly:
4. Wait for the water to heat up. Depending on your machine and the starting water temperature, this could take a few minutes.

A steady temperature is the backbone of sous vide cooking. Even a slight fluctuation can change the texture of your steak, so let the machine do its thing.

Pro Tip

If you’re in a rush, start with warm tap water to speed up the heating process. Just be cautious not to exceed your machine’s max temperature limit.

With the water ready, you’re all set to seal your steak and let the sous vide magic begin!

5. Garlic and Thyme

When it comes to flavoring your sous vide steak, garlic and thyme are a match made in culinary heaven. These two ingredients work together to create a rich, aromatic base that enhances the natural taste of the beef.

Why Garlic and Thyme?

• Garlic brings a savory depth and a hint of sweetness when cooked gently in the sous vide process.
• Thyme adds a subtle earthiness and a fresh herbal note that complements the steak perfectly.
• Together, they infuse the meat with a balanced, sophisticated flavor profile.

How to Use Them

1. Mince 1 clove of garlic to ensure even distribution of its flavor.
2. Add 1-2 sprigs of fresh thyme directly to the sous vide bag with the steak.
3. For extra richness, include 2 tablespoons of butter or a drizzle of olive oil.

Pro Tip

If you want to take your steak to the next level, sear it in a hot skillet with the garlic and thyme after sous vide cooking. This quick sear caramelizes the garlic and releases the thyme’s oils, creating a flavorful crust.

The secret to a perfectly seasoned steak isn’t just salt and pepper—it’s the aromatic magic of garlic and thyme working behind the scenes.

For more tips on achieving the perfect sous vide steak, check out our foolproof method that guarantees juicy, tender results every time.

6. Baked Potatoes

A perfectly cooked steak deserves the ultimate sidekick, and baked potatoes are just that. Whether you’re going for a classic steakhouse vibe or just want something hearty, baked potatoes are a no-brainer. Here’s how to make them shine:

Why Baked Potatoes Pair Perfectly with Steak

• Their fluffy, buttery insides balance the richness of a juicy steak.
• The crispy, seasoned skin adds texture to the meal.
• They’re a blank canvas—dress them up with sour cream, cheese, bacon, or just a sprinkle of chives.

How to Make the Best Baked Potatoes

1. Choose the Right Potatoes: Russets are the gold standard. They have a high starch content, giving you that soft interior and crispy skin.
2. Prep Them Properly: Wash and dry them thoroughly. Poke a few holes with a fork to let steam escape.
3. Season Generously: Rub the skin with olive oil and sprinkle with salt. This is key for that golden, crispy texture.
4. Bake to Perfection: Place directly on the oven rack at 400°F for about 50-60 minutes. You’ll know they’re done when a knife slides in easily.

Pro Tip

For an extra layer of flavor, try rubbing the skin with garlic-infused oil before baking. It adds a subtle kick that pairs beautifully with steak.

Want to elevate your steak night? Pair your sous vide steak with these baked potatoes and a dollop of compound butter. Check out how to make the butter in our Sous Vide Steak Recipe.

7. Wedge Salad

A wedge salad is a timeless classic that brings together fresh ingredients for a crisp, satisfying side dish. It’s the perfect accompaniment to a rich, juicy steak. The combination of creamy dressing, crunchy toppings, and fresh lettuce makes it a standout addition to any meal.

Ingredients

Here’s what you’ll need to make a simple yet flavorful wedge salad:

• 1 head of iceberg lettuce, quartered
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/3 cup crumbled bacon (cooked until crispy)
• 1/4 cup blue cheese crumbles
• 1/2 cup creamy blue cheese dressing

Instructions

Follow these easy steps to assemble your wedge salad:

1. Start by preparing the iceberg lettuce. Remove the outer leaves, rinse, and pat dry. Cut into quarters.
2. Place each lettuce wedge on a plate.
3. Drizzle the creamy blue cheese dressing generously over each wedge.
4. Sprinkle with cherry tomatoes, red onion slices, crispy bacon, and blue cheese crumbles.
5. Add a pinch of freshly ground black pepper for an extra kick.

A wedge salad is more than just a side—it’s a refreshing break from heavier dishes, offering a balance of flavors and textures that complement a steak dinner beautifully.

For an extra twist, consider swapping blue cheese dressing for a tangy white wine vinaigrette or adding avocado slices for a creamy touch. This steakhouse wedge salad is sure to impress your guests and elevate your meal.

8. Steak Diane

What is Steak Diane?

Steak Diane is a classic dish that brings together tender cuts of beef and a rich, savory sauce. Traditionally, this recipe uses center-cut filet mignon, seasoned with kosher salt and a touch of black pepper. What makes it unique is the sauce—made from pan drippings, butter, shallots, Dijon mustard, Worcestershire sauce, and a splash of brandy. It’s a restaurant-quality dish you can make at home.

Ingredients You’ll Need

• 2 center-cut filet mignon steaks
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 cup brandy (or cognac)
• 1/2 cup beef stock
• 1 tablespoon heavy cream (optional)
• Fresh parsley for garnish

Step-by-Step Instructions

1. Season the Steaks: Generously season both sides of the filet mignon with kosher salt and black pepper.
2. Sear the Steaks: Heat a skillet over medium-high heat and melt 1 tablespoon of butter. Sear the steaks for about 3-4 minutes per side for medium-rare. Remove and set aside.
3. Make the Sauce: In the same skillet, add the remaining butter and sauté the shallots until soft. Stir in Dijon mustard and Worcestershire sauce.
4. Deglaze with Brandy: Carefully add the brandy to the pan, letting it simmer and reduce slightly. Scrape up any browned bits for extra flavor.
5. Add Stock and Cream: Pour in the beef stock and let it simmer until the sauce thickens. If you like a creamier sauce, stir in the heavy cream.
6. Combine: Return the steaks to the skillet, spooning the sauce over them to coat. Cook for another 1-2 minutes.

Serving Suggestions

Pair Steak Diane with creamy mashed potatoes or roasted vegetables for a complete meal. For an added touch, sprinkle chopped parsley on top before serving.

Steak Diane is perfect for date nights or special occasions, offering a balance of elegance and comfort food vibes.

For more inspiration, check out this recipe for Steak Diane, which includes detailed preparation tips and serving ideas.

9. Grilled T Bone

Grilling a T-bone steak is a classic way to enjoy a hearty, flavorful cut of beef. The T-bone combines the tenderness of filet mignon with the rich, beefy flavor of a strip steak, making it a favorite for many steak lovers. Here’s how to get it just right:

Steps to Grill the Perfect T-Bone

1. Prepare the Steak: Start by seasoning your T-bone generously with salt, pepper, and your favorite steak rub. Let it sit at room temperature for about 30 minutes to ensure even cooking.
2. Preheat the Grill: Heat your grill to high, aiming for around 450°F. This high heat is essential for a great sear.
3. Grill the Steak: Place the T-bone on the grill and cook for about 4-5 minutes per side for medium-rare. Use a meat thermometer to check the internal temperature—130°F for rare, 140°F for medium-rare, and 155°F for medium.
4. Rest Before Serving: Once off the grill, let the steak rest for 5-10 minutes. This allows the juices to redistribute, giving you a juicier bite.

Pro Tips for Success

• Oil the Grill Grates: To prevent sticking, lightly oil the grates before placing the steak.
• Use a Two-Zone Fire: If your grill allows, set up a two-zone fire. This gives you a hot side for searing and a cooler side to finish cooking without burning.
• Multiply Ingredients: Cooking for a crowd? Simply multiply the seasoning and steak quantities as needed. This recipe works perfectly for multiple T-bones!

Grilling a T-bone is all about balance—high heat for that crusty char and careful monitoring to keep the inside tender and juicy. With a little practice, you’ll master it in no time!

10. Picanha Steak

Picanha steak, sometimes called the “queen of steaks,” is a Brazilian favorite known for its rich flavor and tender texture. This cut, taken from the top of the rump, has a thick layer of fat on one side, which renders beautifully during cooking.

To prepare a sous vide Picanha steak, follow these steps:

1. Trim and Season: Begin by trimming excess fat if needed, but leave the fat cap intact—it’s crucial for flavor. Liberally season the steak with salt and pepper, and consider adding a touch of garlic powder for extra depth.
2. Sous Vide Cooking: Place the steak in a vacuum-sealed bag with a sprig of thyme and a clove of smashed garlic. Set your sous vide machine to 130°F (54°C) for medium-rare and cook for 2-3 hours.
3. Searing the Steak: Once the sous vide process is complete, remove the steak from the bag and pat it dry with paper towels. Heat a cast-iron skillet over high heat until it’s smoking hot, then sear the steak fat-side down first to render the fat. Flip and sear the other side for about 1-2 minutes until a deep brown crust forms.
4. Rest and Serve: Let the steak rest for 5 minutes before slicing it against the grain. Serve it with a simple chimichurri sauce or roasted vegetables for a classic pairing.

Pro Tip: The fat cap on a Picanha steak is what makes it unique. Don’t skip the step of rendering it properly during the sear—it’s the key to unlocking its full potential.

Here’s a quick table for sous vide temperature guidelines:

Picanha steak is a showstopper, whether you’re hosting a dinner or just treating yourself. Its bold flavor and buttery texture make it a steak lover’s dream.

Wrapping It Up

So, there you have it—your guide to making the perfect sous vide steak. It’s a game-changer, really. Whether you’re cooking for a special occasion or just treating yourself, this method delivers every time. The steak comes out juicy, tender, and cooked exactly how you like it. Plus, it’s surprisingly easy once you get the hang of it. Give it a try, and you might never go back to your old ways of cooking steak. Happy cooking!

Frequently Asked Questions

What does sous vide mean?

Sous vide is a French term that translates to ‘under vacuum.’ It’s a cooking method where food is sealed in a bag and cooked in water at a precise temperature.

Why is sous vide steak so tender?

Sous vide cooking keeps the temperature consistent, which allows the steak to cook evenly and stay juicy without overcooking.

Do I need a special machine for sous vide?

Yes, a sous vide machine or immersion circulator is necessary to maintain the water at an exact temperature for cooking.

Can I add flavors like garlic and thyme to sous vide steak?

Absolutely! Adding herbs like garlic and thyme to the bag enhances the flavor of the steak while it cooks.

How do I finish a sous vide steak?

After cooking sous vide, sear the steak in a hot pan or on a grill for a golden, crispy crust.

What sides go well with sous vide steak?

Classic sides like baked potatoes and wedge salad pair perfectly with sous vide steak for a complete meal.