Sous Vide Steak

A thick ribeye or strip steak cooked in a precise water bath to an even edge-to-edge doneness, then seared hard in cast iron for a dark crust. Serves 2.

Naturally gluten-freeKetoLow-carbHigh-proteinNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 1 hr 15 min
  • Total 1 hr 25 min
  • Yield 2 servings
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Sliced sous vide ribeye showing an even pink interior and dark crust on a board

Sous vide cooks a steak in a bag in a water bath held at exactly the temperature you want, so the whole steak is evenly done from edge to edge. A quick, very hot sear at the end adds the crust.

It is the most foolproof way to cook a thick steak perfectly.

Instructions

  1. Heat the water. Set a sous vide circulator to 129°F for medium-rare (125°F rare, 135°F medium).
  2. Bag. Season the steaks, place in a zip-top or vacuum bag with the thyme and garlic, and remove the air.
  3. Cook. Cook in the water bath 1 to 2 hours for 1 1/2-inch steaks.
  4. Dry. Remove the steaks and pat very dry with paper towels.
  5. Sear. Heat the oil in a cast-iron skillet until smoking and sear 45 to 60 seconds per side, adding the butter in the last 30 seconds. Slice and serve.

Nutrition per serving (estimated)

1050Calories
<1 gCarbohydrates
0 gFiber
<1 gNet carbs
59 gProtein
89 gFat

Estimated per serving, based on 2 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeFor twoNo added sugar

Tips

  • A very dry surface is the key to a good crust.
  • Steaks can stay in the bath up to 4 hours without overcooking.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

Storage and leftovers

Refrigerate sliced leftovers up to 4 days. Warm slices for 30 seconds in a hot pan, or serve cold.

Questions about this recipe

What temperature is medium-rare sous vide steak?
129°F gives a classic medium-rare.
Do I need a vacuum sealer?
No; a zip-top bag with the air pressed out (the water displacement method) works.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

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