Sous Vide Steak

Sous vide is one of the latest trends sweeping the food world. It's a set-it-and-forget-it technique that produces perfectly cooked food, every time. Consider sous vide steak, for example: Usually a tricky cut of meat to cook to desired doneness, beef is virtually impossible to overcook (or undercook!) using a sous vide machine. This super scientific device heats water to a precise temperature and holds it at that temperature for hours. That means you can cook steak, chicken, salmon, etc., in that water to exact temperatures, and the food will stay at that temp until you’re ready to serve. When it comes to sous vide steak vs. grilled, we have to side with the never-fail, new age technique for the absolute best results (smoky grilled skirt, we still love you!). Try our Test Kitchen’s top tips and all-time favorite sous vide steak seasonings to experience the modern cooking magic for yourself.

How do you cook a steak sous vide?

There are three main steps to cooking a sous vide steak: The preparation of the steak, the (hands-off!) process of cooking the steak — and the final sear before serving.

PREP: Place your sous vide device in a large pot of water (be sure to set the pot on a trivet, as it will get hot as the water heats up) and set the temperature (we like 130°F for medium-rare). Put your steak and flavorings in a resealable plastic bag (Ziploc works; we love reusable Stasher bags too) and remove the air.

COOK: Submerge the bag in the water, and allow 30 minutes of cooking time for every 1/2 inch of thickness.

SEAR: When the steak has reached the desired temperature, remove the bag from the water, take the steak out of the bag, and pat it dry with paper towels or a clean dish towel. Heat your skillet on medium-high, add a drizzle of oil and sear the steak on both sides for a few minutes until deeply golden-brown on both sides. Allow the steak to rest for 5 minutes, then enjoy!