Sous Vide Steak

A Simple Guide To Sous Vide Steak.

Prep Time  5 Minutes

Cook Time  60 Minutes

  • A 1 inch thick steak will take approximately 1 hour to cook.
  • Use the juice from the vacuum pouch to make a simple sauce to accompany the steak.


  • Steak
  • Salt
  • Black pepper
  • 1 tablespoon olive oil
  • Fresh herbs


  • Set your sous vide water bath to the desired temperature using the chart below with 60 minutes cooking time per 1 inch steak thickness.

Cooking Temperatures

Rare 122°F (50°C)
Medium rare 131°F (55°C)
Medium 140°F (60°C)
Medium well 150°F (65.5°C)
Well done 158°F (70°C)


  • Season your steak on all sides with salt and black pepper.
  • Place the steak inside a vacuum pouch and add fresh herbs.
  • Seal the vacuum pouch and submerge completely in the water bath and cook for the desired time.

To Serve

  • Once the steak is cooked, remove from the vacuum pouch and pat dry with paper towels to remove any excess liquid.
  • Heat olive oil in skillet over a high heat. Add the steak and sear on both sides for 30 seconds. Alternatively use a blow torch to create the same effect.