This garlic and herb sous vide steak is so tender, juicy, and flavorful. It’s cooked to perfection using the sous vide method for great results every time!
Serve your steak with a side of Garlic Mashed Potatoes, Roasted Vegetables or some Honey Glazed Carrots for a delicious dinner.
An Easy Way To Cook A Steak
Steak has always been one of my very favorite foods, but I have to confess that I’ve never been very good at cooking it! I didn’t grow up eating a lot of red meat, so my experience with steak was mostly limited to occasionally eating it at restaurants.
When my husband and I were first married, I thought it would be fun to surprise him with a fancy steak dinner at home. I got to work cooking the steak, and thinking that it was similar to chicken, cooked it until there wasn’t the slightest tinge of pink. (And then cooked it a little more, just to be sure.)
By the time I was done, it was basically the texture of shoe leather! My husband sawed through it, took a bite, and chewed for what seemed like hours while trying to smile and convince me that it was good. We laugh about it now, but it felt like such a failure to me as a new wife.
As the years have passed, my steak-cooking skills have definitely improved, but I’ve still never been able to master the perfect steak… until now! This sous vide steak is everything I love about steak, and best of all, it’s super easy to cook!
What is Sous-Vide Cooking?
Sous vide literally means under vacuum. It’s a method of precision cooking, and it heats foods to a specific temperature, guaranteeing that the food is perfectly cooked. It works wonderfully for meats, eggs, and vegetables, to ensure that they cook evenly and thoroughly, without overcooking. Food is placed into vacuum sealed bags, submerged in water heated to a specific temperature, and cooked over a long period of time.
Since the temperature of the water is controlled by the sous-vide cooker, the food cannot heat past that temperature, and therefore does not overcook. Sous-vide cooking requires only a few minutes of hands on time (to prep the food, and to finish it when it is done), and since the cooking time is flexible, your food is ready when you are.
What Do I Need For Sous Vide Cooking?
To get started with sous-vide cooking, you will need the following:
- Sous-vide cooker
- Vacuum-sealing system
- Vacuum-seal bags
- Large pot or heat-proof container
There are many varieties of sous-vide cookers available. Some of them have features like wifi/bluetooth connectivity, which allows you to control the device from your phone. I have a very basic model, but it has worked well for me. The most important aspect is that it heats the water to the precise temperature you need.
How To Sous Vide Steak
Prep – Start by patting the steaks dry. Next, you’ll season them with some salt & pepper and garlic powder. You can also add a pad of butter to each one as well. Top each one with a sprig of rosemary and then place them in the vacuum-seal bags.
Seal – Seal each steak using your vacuum-sealing machine.
Fill – Fill your pot with water between the max and min lines and then add the sous vide cooker to the pot. Add the bags of steak to the pot and make sure they’re completely submerged in water.
Cook – Set the cooker to the appropriate temperature depending on how you like your steak cooked. If you’re unsure, I have a guide further down that shows you which temperature to use.
Cook Time – The cook time will be 1-4 hours, regardless of the temperature. The steak will be cooked completely after one hour, but it can remain in the water for up to three additional hours, until you are ready to sear it. I like my steak medium, so I set my temperature to 135, and it came out perfect for me!
Sear It – To finish the sous vide steak, you can either cook it in a hot cast iron skillet, or on a grill. (If you don’t have a cast iron pan, you can use a non-stick skillet instead). Since the meat is already cooked through, you’ll want the temperature to be very hot, so you can quickly sear the steak, without cooking it any further.
I like to use the grill, so I have less dishes to clean up, but either method works well. Cook the steak for 30-60 seconds per side, until it has just browned. I like to sear the sides of the steak, too, for a prettier presentation.
Serve – For serving, I like to top the hot steak with a little butter and some freshly chopped parsley. The butter isn’t strictly necessary (or maybe it is?) but it adds a little flavor and makes the steak extra luscious. Serve it with some green vegetables on the side, and wow your friends and family with your perfectly cooked, incredibly tender, sous vide steak!
What Temperature Do You Sous Vide Steak?
The temperature you set the sous vide cooker to depends on how well-done you like your steak.
- For rare steak: set to 120-128°F
- For medium-rare steak: set to 129-134°F
- For medium steak: set to 135-144°F
- For medium-well steak: set to 145-155°F
- For well-done steak: set to 156°F +
Keep It Submerged – If you’re having trouble keeping the bags submerged in water, try clipping them to the side of the pot.
Can You Overcook Sous Vide Steak – No, you can’t! That’s the best part of the sous vide method. If you decide to sear it at the end, just be careful to only sear it for less than a minute on each side or you can overcook it.
Make Ahead – One of the great things about using sous-vide bags is that you can prep your food ahead of time, freeze it, and then move it straight from the freezer into the hot water bath. It totally eliminates the annoying step of thawing your meat ahead of time!
More Easy Grilling Recipes
- Fall Off The Bone Ribs
- Peanut Butter & Jelly Burgers
- Bacon Wrapped Hot Dogs
- Grilled Pesto Shrimp
- Easy Steak Marinade Recipe
Sous Vide Steak Recipe
- 24 oz steak, 4 6oz cuts
- 1 tsp coarse salt
- 3/4 tsp ground pepper
- 1 tsp garlic powder
- 4 sprigs rosemary
- 2 tbsp butter
- 1/4 cup parsley, chopped
- Pat the steaks dry and season with salt, pepper, and garlic powder. Top each steak with a sprig of rosemary. Place the steaks into FoodSaver® Sous-vide Vacuum Seal Bags, and vacuum seal to close.
- Place a sous-vide cooker into a pot or heat-proof container, and add water to fill between the min and max lines. Set the temperature to 135 (or high or lower depending on your steak preference).
- Add the vacuum seal bags to the pot, submerging completely. If desired, clip the bags to the side of the pot to keep them submerged. Once the water has reached the desired temperature, cook the steak for at least one hour, or up to four hours.
- When you are ready to finish the steaks, preheat a cast iron skillet or grill over high heat. Remove the steaks from the pot and cut open the bags. Sear the steaks for 30-60 seconds per side, until browned. Top each steak with 1/2 tablespoon butter and sprinkle with fresh parsley. Serve immediately and enjoy.
This post is sponsored by Everywhere Agency on behalf of FoodSaver®; however, all thoughts and opinions expressed are my own.
Looks so good! I love sous vide steak. The perfect temp everytime! And it turns a mediocre cut of beef into something amazing.
I totally agree!
Yum! This recipe is so delicious and juicy! My husband loved it! Can’t wait to make this again!
I’m so glad to hear he enjoyed it!
Love that this cooks up perfectly every single time! The rosemary gives it a nice flavor too!
YUMMY! My husband and I loved this method. They turned out beautiful and so delicious!
That’s awesome, thanks for sharing!
This is so genius! I got a Foodsaver for Christmas and I gave this a try and worked perfectly. Thank you!
I love a good, tender steak! I usually tenderize mine with a good deal of citrus juice, spices, and a little oil. But this method is so convenient with being able to store it in the freezer for later! And the vacuum seal does such a great job to seal in the flavor of the added spices!
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