How to Sous Vide Steak

Article published at: Jun 23, 2024 Article author: Durbl-Megan
How to Sous Vide Steak
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Sous vide cooking is an emerging home kitchen technique that involves vacuum-sealing food and cooking it in a temperature-controlled water bath. This method ensures perfect results every time, especially for thicker cuts of steak like filet mignon, ribeye, strip steak, and T-bone.

Tools Needed:

● Sous vide machine or a large pot with a digital thermometer
● Durbl silicone bags (Half Gallon or Quart size)
● Tongs for handling hot bags


1. Prep:
  • Preheat your sous vide machine to the desired temperature.
  • Season your steak with salt, black pepper, herbs like rosemary or thyme, minced garlic, and a tablespoon of butter.
  • Place each steak in a Durbl bag and use the water displacement method to vacuum seal the bag.
2. Cook:
  • Submerge the sealed bags in the water bath, ensuring the steaks are fully submerged. Use silicone weights or clips if needed.
  • Refer to the following sous vide steak time and temperature chart:

■ Rare: 120°F (49°C) - 128°F (53°C), 1 to 2.5 hours
■ Medium-Rare: 129°F (54°C) - 134°F (57°C), 1 to 4 hours
■ Medium: 135°F (57°C) - 144°F (62°C), 1 to 4 hours
■ Medium-Well: 145°F (63°C) - 155°F (68°C), 1 to 3.5 hours
■ Well-Done: 156°F (69°C) and up, 1 to 3 hour

3. Sear:

  • Remove the bags from the water bath and take out the steaks.
  • Heat olive oil or butter in a stainless steel or cast iron skillet on medium-high heat until it starts to smoke.
  • Sear the steaks for about one minute on each side and quickly sear the edges. Serve immediately with your favorite sides.


  • Use Durbl silicone bags for a safer, eco-friendly alternative to plastic bags.
  • For best results, use thicker cuts of steak to prevent overcooking during the searing process.
Sous vide cooking guarantees a juicy and perfectly cooked steak every time, making it an ideal method for home chefs aiming for restaurant-quality results.

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