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Simple Sous Vide Steak

Simple Sous Vide Steak is going to be the best steak you’ve ever had. Perfectly cooked no matter if you want it rare or well. (But don’t cook it well done!)

Sous Vide Steak

Simple Sous Vide Steak

Oh.Good.Golly. Yup. I’ve been hearing about sous vide cooking for several years now, but I’d never had the opportunity to try it until the Taste dinner at IFBC this year. Sous Vide Supreme was one of the sponsors of the event, and was serving up some amazing 48 hour brisket for everyone. It was outstanding. So tender. Juicy. Flavorful.

When I got the opportunity to test and review a Sous Vide Supreme machine, I was so excited!

These steaks were the first dish I made with my Sous Vide machine, and they definitely didn’t disappoint. I followed the directions included with the machine, and out came some of the best steaks I’ve ever had.

Start with some good steaks.

Sous Vide Steak

First, you lightly season your meat and vacuum seal it. I threw a little butter in as well.

Sous Vide Steak

After your machine is preheated, go ahead and add your steaks into the machine.

Sous Vide Steak

We like our steaks medium rare, so I cooked them at 131.00. They were a *little* more done that I usually prefer, so next time we will cook them at 128 and see how that is!


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One of the major benefits of Sous Vide cooking is that the food never goes above the set temperature, so steaks stay medium rare for the entire time they are in the machine. NO overcooking. Cook your steaks for at least an hour, or up to 8 hours.

Sous Vide Steak

When you are ready to serve them, pull them from the machine, cut the bags, and give them a quick sear.

Sous Vide Steak-6

Serve and enjoy!

Sous Vide Steak

Yield: 3 servings

Sous Vide Steak

Sous Vide Steak

Sous Vide steak is simple and it is one of the most delicious steaks you will ever have! Tender and juicy and perfecty cooked.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 3 high-quality steaks of your choosing
  • salt and pepper
  • 1 teaspoon butter per steak


  1. Preheat your sous vide machine to your desired temp. (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well.)
  2. Lightly season your steaks with salt and pepper. Vacuum seal in a food-grade cooking pouch, and place in machine for at least 1 hour and up to 8 hours.
  3. Remove from machine and quickly sear in the butter in a grill pan or in a cast-iron skillet.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 831Total Fat: 56gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 289mgSodium: 262mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 77g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Christina Lakey | Food Apparel

Friday 17th of October 2014

My sister has a sous vide that she got about a year ago - haven't conned her into making me anything with it yet, but let's just say, I'm anxious to get one some day. Looks awesome!

Nicole Johnson

Friday 17th of October 2014

Thanks, Christina! You should definitely talk her into it. We've done three things with it so far, and I can't wait to experiment some more!

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