Sous Vide Steak

Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Main Course


  • Heavy Skillet or Cast-Iron Skillet
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 2-4 New York Strip Steaks
  • salt and pepper
  • olive oil
  • butter for searing


  • Fill a stock pot or sous vide container 3/4 full of water. Place on heat-proof surface and add immersion circulator. 
  • Heat water to temperature based on your preferred doneness for your steak. (126°F = rare, 129°F = medium-rare, 133°F = medium, 140°F = medium-well, 147°F = well done).
  • While water is heating, season steaks and put them in a single layer in a 1-gallon plastic zip-top bag. (For three steaks, I placed two steaks in one bag and one steak in another bag.) Add a drizzle of olive oil. 
  • When water is heated, lower each bag into the water making sure the meat is fully submerged. Fold the top of the bag over the side of the stockpot. Clip bag to the side, if needed.
  • Set timer for cook time. Cook time depends on thickness of your steak (1/2-inch = 30 minutes, 1-inch = 60 minutes, 1 1/2-inches = 90 minutes). 
  • After cook time is finished, remove bags from sous vide and remove steaks from the bag(s). Preheat heavy skillet over high heat. Place 1 tbsp butter or olive oil in skillet then sear steaks 1 minute on each side. 


Your desired doneness will determine the cook temperature. I like my steak medium but choose the doneness that you prefer.
126°F = rare
129°F = medium-rare
133°F = medium
140°F = medium-well
147°F = well done
The thickness of your steaks will determine the sous vide cook time.
1/2-inch steaks = 30 minutes
3/4-inch steaks = 45 minutes
1-inch steaks = 60 minutes
1 1/2-inch steaks = 90 minutes
2-inch steaks = 120 minutes
After your cook time is up, you can leave your steaks in the water bath for up to 2 hours without overcooking the food.
Keyword sous vide, steak