sous vide steak

Sous Vide Sirloin Steak is a no-fuss, no-fail recipe to cook this family-sized beef cut, turning it to a super tender and juicy dinner full of flavor! With only 5 minutes of prep time, sous vide machine cooks the sirloin steak to your targeted temperature precisely, and no more overcooked edges with the undercooked center!

Sous Vide Sirloin Steak Recipe (+VIDEO)

sirloin steak ((1 pound, about 1 inch thick))

salt (or

black pepper (or

olive oil (divided)

garlic (minced (2 teaspoons))

herbs (such as thyme

Pre-heat the sous vide water bath: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you’d like to cook it more or less, see the note below*. (It&#039;s best to place the container on a cutting board or pad to prevent it from burning the surface of your counter.)

Season the steak: Rub the steak with 1/2 tablespoon oil on all sides.

Season both sides with salt, pepper, minced garlic and optional herbs.

Sous Vide the steak: Add the seasoned sirloin steak to a zip-lock bag. (You can also use vacuum seal bags if you have a vacuum sealer.)

Seal all but one corner of the bag, and slowly place it into the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Use a kitchen tong to help to push down the bag if the water is too hot.)

Leave the bag in the water bath and make sure it is fully submerged.

Cook for 1 hour for a 1-inch sirloin steak. (It takes 1.5 hours for 1.5 inches, and 2 hours for 2 inches. )

Sear the steak: When the timer goes off, remove the bag from the water bath and transfer it to the fridge or an ice bath. Let it chill for about 10 minutes.

Remove the steak from the ziplock bag and wipe off the moisture with paper towels. (It&#039;s very important to dry the surface completely, otherwise, it will interfere with the searing.)

Season with more salt and pepper if necessary.

Place the cast-iron skillet on medium-high heat. Add the remaining olive oil. Once hot, add the steak and sear about 1 minute per side. (You can also quickly sear the steak on the grill.)

Slice against the grain and serve with potatoes and veggies.

Full Recipe: https://izzycooking.com/sous-vide-sirloin-steak/

Sous Vide Sirloin Steak is a no-fuss, no-fail recipe to cook this family-sized beef cut, turning it to a super tender and juicy dinner full of flavor! Sous vide machine cooks the sirloin steak to your targeted temperature precisely, and no more overcooked edges with undercooked center!

Easy Sous Vide Sirloin Steak (with Garlic and Herbs)

Sous Vide T-bone Steak is a no-fail recipe to cook this special cut of beef, making it perfectly tender, juicy and flavorful! Cooking it at a precise temperature in the sous vide water bath and finishing in the skillet produces the best T-bone steak. It’s better than your favorite steakhouse!

Best Sous Vide T-bone Steak

t-bone steak (about 1 ½ inch thick)

salt

herbs (such as thyme, minced garlic, or rosemary, optional)

Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/57°C) for medium doneness. If you’d like to cook to other doneness, see the temperature chart in the post above.

Rub your tbone steak with 1/2 tablespoon oil on all sides. Then season generously with salt and pepper.

Place the seasoned tbone steak to a zip-lock bag together with optional herbs.

Seal all but one corner of the bag, and slowly place it into a container with cold water. Make sure everything below the zip-line is covered by water, and push the air out. Then seal the rest of the bag.

Place the vacuum-sealed bag into the sous vide water bath. Make sure it is fully submerged.

Sous vide cook the steak for 1 hour. If your steak is 2-inch thick, cook it for 1.5 to 2 hours.

When the timer goes off, remove the bag from the water bath and transfer it to the fridge or an ice bath. Let it chill for about 10 minutes.

Remove the tbone from the bag and wipe off the moisture with paper towels. (Make sure to pat dry the surface completely.)

Place the cast-iron skillet or grill on medium-high heat. Add the remaining olive oil. When very hot, add the steak and sear about 1 minute per side. (If you use grill, you can brush the oil on the steak).

Cut the meat away from the bone and slice across the grain into strips. Serve immediately.

I love sous vide chuck steaks, but to offset their fattiness I pair them with lighter sides. This recipe uses sauteed asparagus, cherry tomatoes and shishito peppers to fill out the meal.

Sous Vide Chuck Steak with Asparagus and Shishito Peppers Recipe

chuck

garlic powder

onion powder

coriander

asparagus

cherry tomatoes

garlic

shishito peppers

sage

Sea salt

A beginners guide to sous vide steak. How to get started and how to cook a flawless steak at home with ease.

Sous Vide Steak Recipe<a name="recipe"></a>

butter

salt and pepper

rosemary

thyme

Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.

For the herb butter

Fill a large stockpot or sous vide container to the minimum fill line on your sous vide device. Set cooker to the desired temp and let water fully preheat.

Meanwhile, season steaks liberally with salt and pepper all over. Place each steak in a resealable freezer bag with rosemary, thyme, and whole garlic cloves. I like to place a few herbs on both sides of the steak.

Remove as much air from the bag as possible with a vaccume sealer or by partially sealing the bag and slowly submerging in your water-filled container. The water pressure will force the air out of the top of the bag. Seal the bag just above the water line.

Sous vide steaks at your desired doneness temp for at least 1 hour. Once the hour is up, your 1-2 inch steak will be done. Heat for up to 2 1/2-4 total hours (see chart below recipe for specifics).

Finish in a skillet

Heat butter or oil in a skillet on medium-high heat. Let the skillet get very hot (just when the oil or butter starts to smoke). Place steaks in the skillet with fresh herbs or garlic or herbs/garlic from the sous vide bag. Sear for one minute per side. Use a spoon to spoon the butter/oil drippings from the pan over the steak (infusing with garlic herb flavor). Note, additional searing time will risk overcooking your steak. Time this portion very carefully. This part could get smokey, turn on the vent fan and open a window.

Finish on the grill

Alternatively, you can finish steaks right on the grill if cooking several steaks or larger cuts of meat. Turn the grill up high and let get very hot with the lid closed for about 10 minutes. Clean the grates, lightly oil the grates, and sear for 1 minute per side.

Remove steaks from heat and serve immediately topped with a slice of garlic and herb butter, no rest period required.

For the steak

Amazing! I will never cook steaks any other way again. I just seasoned our steaks with a little salt, pepper and Montreal steak seasoning. Then cooked for an hour with the soups vide and seared them in butter on our cast iron skillet. The steaks were a perfect medium and very tender. We used smaller strip steaks that were about an inch thick. I was nervous but the results were fantastic and honestly,it couldn’t have been more simple. Great recipe!

Thanks Shawn, I just received a new Sous Vide and I had no idea what the whole concept was really about.
I get it now! 
What an interesting new way of preparing food with precision, thanks for teaching me! 😎

Sous vide top sirloin cap, also known as rump cap, rump cover, coulotte steak or picanha is easy to make, super tender and full of incredible natural flavor. This wonderfully marbled cut of beef is both economical and sure to impress your dinner guests.

Sous Vide Top Sirloin Cap (Picanha)

Top sirloin cap roast (picanha) (1.5-3 pound range)

coarse kosher salt

avocado oil

Take the roast out of the refrigerator and let it come to room temperature for 30-60 minutes.

Fill a large container or pot with water and set your sous vide immersion circulator to 131 degrees.

With a sharp paring knife, score the fat cap on the roast in a cross hatch pattern. Season all sides of the roast with kosher salt.

Place whole roast in a heavy duty freezer bag or vacuum seal bag and remove all of the air using a vacuum sealer or the water displacement method.

Make sure the bag is sealed and fully immerse in water bath heated to temperature. Clip the top of the bag to the side of the container.

Cover water bath with lid or plastic wrap and cook for 4 hours.

Remove roast from water bath and plastic bag and pat dry with paper towels.

Heat a cast iron skillet over medium-high heat until very hot and add avocado oil. When it shimmers, use tongs to carefully place the roast fat cap side down and sear for 2-3 minutes. Flip the roast and sear for another 2-3 minutes.

Slice against the grain and serve.

Learn how to make the PERFECT Sous Vide Ribeye Steak. With a timing chart for the perfect rare, medium, or well done steak, plus a delicious compound butter to top it with.  

Sous Vide Ribeye Steak Recipe

ribeye steaks

Tablespoon avocado (canola or vegetable oil)

salt & pepper

unsalted butter (at room temperature)

parsley

garlic (grated

lemon

herbs (rosemary, tarragon, basil, thyme)

black pepper

Set the sous vide to your desired temperature (130-degrees for medium-rare).

Season ribeye steaks with salt and pepper and vacuum seal using your preferred method (1 steak per bag).

Cook for 1 hour (for 1 1/2-inch thick ribeye steak), up to four hours, unless you are cooking under 130-degrees*** (see below).

While the steak is cooking, prepare the compound butter. Combine softened butter with garlic and fresh herbs. Arrange the butter in the center of a piece of parchment paper or plastic wrap. Roll the butter into a log. Place in the refrigerator for 1 hour, or in the freezer for 15 minutes to firm up.

Remove ribeye steaks and pat dry with paper towels. Season with salt and pepper.

Add oil to a large cast iron skillet and heat over high heat. Working one steak at a time, sear steaks 1-minute per side, then using tongs, sear the sides of the ribeye as well.

Remove to cutting board and top with about 1 Tablespoon compound butter. Repeat with second steak. Slice and serve.

This sous vide T-bone steak recipe is juicy, simple and absolutely delicious! Serve with your favorite sides for a special holiday dinner or whip it up for an easy weeknight meal.

How to Sous Vide T Bone Steak | Sip Bite Go

1.75 lbs T-bone steak

tbsp shallot (diced (substitute garlic))

cilantro (sprigs)

tbsp butter

cilantro (rough chopped)

tsp chipotle powder (substitute paprika or chili powder)

lemon (juiced)

olive oil

tsp salt

tsp pepper

Prepare a sous vide bath to 130 degrees.

Pat the T bone steak dry, season with salt, then top with shallots and cilantro. Vacuum seal.

Sous vide at 130 degrees for 2.5 hours for medium/ medium-rare. (note - you can sous vide tbone steak for 45minutes - 4 hours with great results).

(Optional) Prepare chipotle herb sauce. Pulse cilantro, chipotle, and lemon juice a few times while drizzling olive oil in a food processor. Do not purée, just roughly combine the green sauce ingredients. The herb sauce should have a rough texture. Once combined, add salt and pepper to taste.

(Optional to do if not searing right away) Prepare an ice bath when steak is almost done in the sous vide bath. Fill a large bowl of water with a handful of ice cubes. When sous vide T bone steak is done cooking, shock it in the ice bath.

Remove the T bone steak from the vacuum sealed bag. Discard the cilantro. Pat the bone steak dry with a paper towel.

Heat a large cast iron pan to medium-high heat. Add olive oil. When olive oil is hot (it will be shiny), add T bone steak to pan. Add garlic and butter to the pan, and continue to spoon it over the steak during the entire searing process - which takes about 1-2 minutes.

To keep the steak as medium-rare as possible, sear the steak on each side for 30 seconds. Then sear the edges for 5 seconds each side. To cook the sous vide steak to about medium, sear the two big flat sides for an additional 15 seconds.

Remove steak from pan and transfer it to a cutting board. Rest the sous vide T bone steak for at least 5 minutes. Cut steak. To serve, drizzle with garlic butter from the pan and chipotle herb dressing. Enjoy!

https://www.youtube.com/watch?v=DTlaWKhbOgI

Get the *printable* recipe ••• https://sipbitego.com/sous-vide-t-bone ••• Learn how to make Sous Vide T Bone Steak. This recipe for sous vide steak is a tasty main dish. T Bone has both filet tenderloin and NY strip in it. This easy sous vide recipe has the perfect time and temperature for t bone steak sous vide. Learn how to finish sous vide steak in a cast iron pan. Make this for any occasion. - - - Get this recipe for sous vide tbone: https://sipbitego.com/sous-vide-t-bone

►► GET THE PRINTABLE RECIPE and learn how to make Sous Vide T Bone Steak HERE: https://sipbitego.com/sous-vide-t-bone

►► Sous Vide T Bone Steak Finished In a Cast Iron Pan Recipe (Sip Bite Go)

Sous Vide T Bone Steak
1.5-2 lbs T Bone steak
1 tsp salt 
1 tbsp shallot, diced (substitute garlic)
10 cilantro, sprigs 
1 tbsp garlic, diced
2 tbsp butter

Chipotle Herb Sauce
1 cup cilantro, rough chopped
1/2 tsp chipotle powder (substitute paprika or chili powder)
1/2 lemon, juiced
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

Prepare a sous vide bath to 130 degrees. 

Pat the T bone steak dry, season with salt, then top with shallots and cilantro. Vacuum seal. 

Sous vide at 130 degrees for 2.5 hours for medium/ medium-rare. (note - you can sous vide tbone steak for 45minutes - 4 hours with great results).

(Optional) Prepare chipotle herb sauce. Pulse cilantro, chipotle, and lemon juice a few times while drizzling olive oil in a food processor. Do not purée, just roughly combine the green sauce ingredients. The herb sauce should have a rough texture. Once combined, add salt and pepper to taste.

(Optional to do if not searing right away) Prepare an ice bath when steak is almost done in the sous vide bath. Fill a large bowl of water with a handful of ice cubes. When sous vide T bone steak is done cooking, shock it in the ice bath. 

Remove the T bone steak from the vacuum sealed bag. Discard the cilantro. Pat the bone steak dry with a paper towel. 

Heat a large cast iron pan to medium-high heat. Add olive oil. When olive oil is hot (it will be shiny), add T bone steak to pan. Add garlic and butter to the pan, and continue to spoon it over the steak during the entire searing process - which takes about 1-2 minutes. 

To keep the steak as medium-rare as possible, sear the steak on each side for 30 seconds. Then sear the edges for 5 seconds each side. To cook the sous vide steak to about medium, sear the two big flat sides for an additional 15 seconds. 

Remove steak from pan and transfer it to a cutting board. Rest the sous vide T bone steak for at least 5 minutes. Cut steak. To serve, drizzle with garlic butter from the pan and chipotle herb dressing. Enjoy!


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How to Sous Vide T Bone Steak (Finished In a Cast Iron Pan)

Cooking steak using the sous vide method results in perfectly tender, juicy steak every single time! Finish off your Sous Vide Steaks by searing them in a hot skillet and top them with compound butter for a truly decadent, restaurant-worthy dining experience. 

Sous Vide Steaks

Steaks (filet mignon or sirloin steak, 1.5 to 2 inches thick)

Salt

Pepper

herbs, garlic, other seasonings or rubs

Ghee,

Herb Gremolata, optional

Fill the sous vide container with cool tap...

Fill the sous vide container with cool tap water. Place the sous vide circulator in the water, setting up according to the manufacturer’s instructions. 

Set the water temperature to the final temperature...

Set the water temperature to the final temperature you want your steak to be (see the temperature chart provided below).

While the water bath preheats, season the steaks...

While the water bath preheats, season the steaks as desired. Transfer the steaks to the sous vide bags (use one steak per bag). 

If using aromatics like fresh herbs, add them...

If using aromatics like fresh herbs, add them to the bags at this point. 

Seal the bags. You can do this using...

Seal the bags. You can do this using a vacuum sealer, or if you’re using zip-top bags simply lower the steak into the water bath to pus the air to the top of the bag.

Squeeze the bag to remove as much as...

Squeeze the bag to remove as much as possible before sealing shut. (I also clip the top shut using bag clips to be extra safe!) 

Place the sealed bags into the water bath....

Place the sealed bags into the water bath. You’ll know the steak has been properly sealed if it sinks to the bottom of the sous vide container. 

Cook the steaks for 3 hours (if using...

Cook the steaks for 3 hours (if using filet mignon or sirloin steak as recommended). 

Once finished cooking, remove the steaks from the...

Once finished cooking, remove the steaks from the water bath and take out of bags. Pat dry using a clean paper towel.  

Either enjoy the steaks as is, or finish...

Either enjoy the steaks as is, or finish them off by searing them in a hot cast iron skillet on the stovetop.

Place a cast iron skillet or cast iron...

Place a cast iron skillet or cast iron grill pan in the oven. Heat the oven to 500ºF with the cast iron skillet inside. 

Once the oven has preheated and the skillet...

Once the oven has preheated and the skillet is piping hot, transfer it to the stove over high heat. 

Add a tablespoon or so of ghee (or...

Add a tablespoon or so of ghee (or clarified butter) to the skillet. 

Sear the steaks on both sides and around...

Sear the steaks on both sides and around the edges until done to your liking. Immediately serve and enjoy! 

This sous vide steak recipe is cooked in a water bath with herbs and garlic and then pan seared to perfection for the ultimate meal.

Sous Vide Steak Recipe

New York strip steaks

shallot

unsalted butter

salt pepper

Start by patting dry the steak on all sides with a paper towel.

Next, season the steak on all sides as you would before cooking it with coarse salt.

Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours.

When you’re ready to prepare it, add a sous vide wand to a large pot or container that’s filled ¾ of the way with cold water.

Preheat the wand to 100°.

Remove the steak from the refrigerator and season it on both sides with freshly ground black pepper.

Add your steak to a large vacuum seal bag along with 3 to 4 sprigs of fresh thyme and 4 garlic cloves.

Seal the vacuum bag until compressed and airtight. Please see my video on how to use a plain plastic zip bag to achieve a very similar process.

Submerge the steak in the sealed bag into the container or pot and cook at 100° for 1 to 2 hours.

Remove the bag from the water and then remove the steak from the bag.

It will have been sitting in its own rendered juice and fat for a few hours so to ensure it gets a good brown crust, pat it dry on all sides with a paper towel.

Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.

For a medium rare internal steak, place the steak in the pan, turn the heat down to medium, and let the steak cook for 1 minute

Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak, which is known as a Maillard crust.

Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute. Add the garlic, shallots, thyme, and butter to the pan with the steak.

Baste the steak for 2 minutes to help brown and flavor the steak more. Let the steak rest for 3 to 4 minutes.

Slice the steak and serve it as is or with some Maître D’ Butter.

I just made this following your instructions.  I always sous vide my steaks and then reverse sear but your techniques were great!  The best I have ever made!  I used a thick cut tenderloin (5oz) and a cast iron skillet (with olive oil).  I didn’t have thyme but did have rosemary.  This was outstanding and perfectly cooked to a medium-med rare.  I will post pics on Facebook.

I always sous vide my steaks similar to your recipe (a little different length of time), also with an Anova wand and then pan searing.  Perfectly cooked!  Sous vide is also wonderful for pork tenderloins and chicken…always tender and juicy!

https://www.youtube.com/watch?v=maZ6veJsNOA

This incredible sous vide steak recipe is slow cooked in a water bath with herbs and garlic that is then pan seared to golden brown perfection for the ultimate meal. Once you try this method of cooking steak, there is no going back. 

→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/sous-vide-steak/

→ Ingredients
• 2 1-pound New York Strip Steaks
• 8 garlic cloves
• 20 sprigs fresh thyme
• 1 tablespoon olive oil
• 1 peeled shallot
• 4 tablespoons unsalted butter
• coarse salt and fresh ground pepper to taste

Watch more recipe videos:
Steak Frites: https://youtu.be/cReW4wt8C6c
Steak Fajitas: https://youtu.be/ODiaSKkArWU

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience. 

Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant-quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.

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