How to Sous Vide Steak

One of the best-kept secrets of the culinary world, that’s gradually making its way into home kitchens, is the sous vide cooking method. Using a “low and slow” approach (think: your mom’s slow cooker that used to simmer all afternoon), sous vide cooking involves vacuum-sealing food and immersing it in a temperature-controlled warm water bath. While many home chefs turn to disposable plastic bags for sous vide-ing, this has its downsides. Namely? After being thrown away, single-use plastics end up in our oceans and landfills, putting a major strain on the planet. And when used for sous vide cooking, disposable plastic bags carry the risk of leaking or starting to melt. Stasher bags are the safer, stress-free solution: made from food-grade, heat-safe platinum silicone (they can even go in the oven up to 425F!), Stasher bags are the ideal choice for the sous vide enthusiast. 

Now, let’s walk through how to make a juicy sous vide steak — even if you don’t have an actual sous vide or immersion circulator machine. Besides the luxury of being able to set it and forget it, the sous vide method also guarantees a perfect steak every time. It’s suitable for any cut of meat, but it’s particularly useful for thicker cuts that might otherwise be at risk of overcooking or cooking unevenly. (Been there!)

What do you need?

There’s a lot to love about sous vide cooking, but one of the best parts about it is that it’s pretty accessible for home cooks: while professional equipment like a sous vide machine or an immersion circulator can simplify the process, you can just as effectively use a large pot and a digital thermometer to create the water bath. 

Regardless of your method, you’ll also need some sous vide bags that fit your cut(s) of meat – the Half Gallon Bag is great for larger cuts, and the Quart Bag is perfect for smaller steaks. For best results, give each steak its own bag. Traditional sous vide bags often require a vacuum sealer, but with Stasher bags, we can use the water displacement method (more on that later!) to get a nice vacuum seal. And while the sous vide method involves cooking at low temperatures, it’s a good idea to use tongs for transferring the Stasher steak bags in and out of the water bath.

Steps to follow

How long to sous vide steak

Temperature, timing, thickness, and cut all play a big role in getting a perfectly juicy steak that’s cooked exactly how you like it. For the absolute best results (if we do say so ourselves), go for a filet mignon that’s about 1.5-2” thick. While the sous vide method works well on thinner steaks too, there’s a reason we’re aiming for thick steaks here: after removing the cooked steak from the sous vide, we’ll be searing it to get that nice outer crust – and thinner steaks, cooked to perfection in the sous vide, are very prone to overcooking during this searing step.

Other great cuts include ribeye, strip steak, T-Bone, tenderloin, and sirloin – but again, aim for about 1.5” thick if possible. 

Now, let’s talk temperature timing. When you order a steak at a restaurant and ask for rare, medium-well, and the like, what you’re really articulating to the chef is the internal temperature you want your steak to be cooked to. And with a precise, temperature-controlled method like the sous vide, it’s easier than ever to get your desired doneness. The folks at Serious Eats have a handy temperature breakdown that covers both marbled cuts and leaner ones:

For marbled steaks like strip, t-bone, ribeye, and butcher’s cuts:

Doneness	Temperature	Timing
Very rare to rare	120°F (49°C) to 128°F (53°C)	1 to 2.5 hours
Medium-rare	129°F (54°C) to 134°F (57°C)	1 to 4 hours (2.5 hours max if under 130°F/54°C, for food safety reasons)
Medium	135°F (57°C) to 144°F (62°C)	1 to 4 hours
Medium-well	145°F (63°C) to 155°F (68°C)	1 to 3.5 hours
Well-done	156°F (69°C) and up	1 to 3 hours

Source: Serious Eats

For leaner steaks like tenderloin:

Doneness	Temperature Range	Timing Range
Very rare to rare	120°F (49°C) to 128°F (53°C)	45 minutes to 2.5 hours
Medium-rare	129°F (54°C) to 134°F (57°C)	45 minutes to 4 hours (2.5 hours max if under 130°F/54°C, for food safety reasons)
Medium	135°F (57°C) to 144°F (62°C)	45 minutes to 4 hours
Medium-well	145°F (63°C) to 155°F (68°C)	45 minutes to 3.5 hours
Well done	156°F (69°C) and up	1 to 3 hours

Source: Serious Eats

The times above are for fresh steak; if you’re cooking from frozen, add an extra hour onto the cook time.

While the sous vide water bath keeps meat from overcooking – a steak cooked to 145°F after one hour will still be 145°F after 4 hours – there’s a reason that the suggested timing is capped off for each level of doneness. Despite maintaining a steady internal temperature, longer cook time still affects the texture and chewiness of the meat. If you overshoot the suggested cook time, you’re likely to get a stringier steak. 

Cooking sous vide

Without further adieu, here’s how to sous vide the steak of your dinnertime dreams.

Prep time: 30 minutes
Cook time: see above chart

Step 1: Prep

First, preheat your sous vide machine to your desired temperature. If you’re using the good old-fashioned pot-and-thermometer method, you may need to experiment with raising and lowering the stovetop temperature till the thermometer reads your desired temperature. While the water bath is heating up, let’s prep the steak. There are lots of different ways to season steak, so if you have a favorite marinade and/or seasoning blend, then go for it! For this recipe, we’re keeping it classic by coating all sides of the steak with salt and black pepper, and then popping each steak into its own Stasher bag along with a sprig of aromatic herbs like rosemary or thyme, 1 clove of minced garlic, and 1 tablespoon of butter. To get the tight vacuum seal needed for sous vide cooking, we’re using the water displacement method. Working with one bag at a time, partially close the bag, and then slowly dip it into the water bath to force the excess air out. Once the water level is almost to the top of the bag (careful not to let any water in!) seal off the rest of the bag with your fingers. 

Step 2: Cook

Once the water has reached your desired temperature, place the bags into the water bath, making sure that each steak is fully submerged in the hot water. If it’s not, you can use silicone weights or clips to keep the steak in place. Refer to the above chart for the recommended cook time that corresponds with your cut and doneness level, and set a timer. (Using a pot and thermometer? Make sure to check on the water temperature regularly to ensure it’s staying within 50F of the intended temperature.)

Step 3: Sear & Serve

When time is up, carefully remove each bag from the water bath using tongs. If the steak looks a little strange to you, don’t panic – we still have to sear it to create that classic outer crust. We’re doing a stovetop sear, but you can also sear the steak on a grill, if you’d prefer. For the stovetop sear: In a stainless steel or cast iron skillet, heat olive oil or butter (or both) on medium-high heat. (Be sure to turn on your vent and/or open nearby windows for this part.) Once the oil or butter has started to smoke, use tongs to place the steak in the pan and sear for a minute on both sides of the steak. For the edges, use tongs to grasp the steak and slowly rotate it so the entire outer edge of the steak gets seared. (This should take about a minute or less.) Unlike traditionally cooked steaks, sous vide steaks don’t need to rest. Serve them immediately with your favorite side dish or two, plus extra fresh herbs and sprigs for garnish. Happy cooking!