Sous Vide Steak

Yield: 1 steak


  • 12 oz. Steak, 1.5" thick
    • I cut an Eye of Round beef roast into steaks.  That allowed learning with a cheaper cut of steak.  Wait for the expensive cuts until you've learned the technique.
  • Salt
  • Pepper
  • Garlic powder
  • Thyme


You'll see in the photos that I did some steaks with other seasonings.  Use your imagination and be creative.

  1. Season both sides of the steak liberally with salt, pepper, garlic powder, and thyme.
  2. Vacuum seal the steak in a plastic bag.
    • Alternatively, you can use a Ziploc bag with the air removed.  To do that, place the steak in the bag, zip most of the way, and then dip the big in a cold tub of water.  The water will push out all the remaining air.  Then you can finish zipping it up.
  3. If prepping the steaks in advance, refrigerate until ready to cook.
    • You can freeze the steak, too.  In that case, just thaw it in the refrigerator before continuing.
  4. Use a sous vide cooking to heat the water to 128°F.
  5. Suspend the bagged steak in the warm water.  You want water to flow around and beneath it, so don't let it touch the sides or bottom.  I use a wooden spoon or kabob skewer across the top of the container to suspend the steak.
  6. Cook for 90 minutes.
  7. Remove from the water.  Open the bag and pat the steak dry on both sides.
    • It's ok if it looks grey at this point.  Don't worry!
  8. In a cast iron skillet over high heat (seriously, get it really hot!) with a bit of oil, sear the sides of the steak.  About 20-30 seconds per side.  Use tongs to flip, and be sure to get the edge, too.
  9. Slice and serve.