Sous Vide Steak and Eggs

Sous Vide Steak and Eggs

Kita Roberts
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Breakfast, Main Course


  • Small Bowl
  • Grill
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 2 1 inch strip steaks
  • 1 tsp fresh rosemary minced
  • 1 tsp fresh thyme minced
  • 1 clove garlic minced
  • 2 tbsp butter
  • salt and pepper
  • 2-4 eggs


  • Remove the steaks from the packaging and pat them dry.
  • Combine the rosemary, thyme, and garlic in a small bowl and rub the steaks well with the seasoning.
  • Carefully arrange each steak into a sous-vide bags bag and top with 1 tbsp of butter.
  • Following the directions for sealing with a bag, vacuum seal the steaks with the Food Saver.
  • At this point, with the airtight seal, you can place the steaks in the fridge for a day until ready to prepare or sous-vide and save until ready to grill all in the Food Saver bag!
  • Prep the sous-vide water bath for 130°F.
  • Add the steaks and cook for 2 hours at 130°F.
  • Carefully remove the steaks and allow the bags to cool before either grilling or storing until ready to serve.
  • When ready to serve, set the grill to high. The idea is to just add the look of grill marks across the steaks for presentation, as the have already cooked in the sous-vide.
  • Season the steak with salt and pepper and sear the steaks with quick grill marks on both sides. Remove from heat and allow to rest 5 minutes.
  • Meanwhile, fry the eggs to your liking and set atop each steak.
  • Season with fresh salt and pepper and serve with fresh seasonal greens.
Keyword eggs, sous vide, steak