Sous Vide Steak

Ingredients

• 1 steak, at least 2.5 cm thick (1 inch)steak
• to tastekosher salt
• to tasteblack pepper
• 2 sprigsfresh thyme
• 15 mlneutral oil, such as rapeseed or vegetable oil
• 15–45 mlbutter

Instructions

1. 1

   Set up bath

   Fill a sous vide container or large pot with water. Turn on the cooker and set it to 54.4°C for medium-rare, or to your preferred finished temperature, following the manufacturer's instructions.

2. 2

   Season steak

   Season all sides generously with kosher salt and black pepper. Add a few thyme sprigs or other aromatics if you like.

3. 3

   Seal the steak

   Put the steak in a vacuum-seal bag or a resealable bag. Use a vacuum sealer if you have one. For a resealable bag, partially close it after pushing out as much air as possible, then lower it into the water while keeping the opening above the surface. Let the water push out the remaining air, then seal the bag.

4. 4

   Cook in bath

   Submerge the bag fully and clip it to the side of the container to hold it in place. Cook a steak about 2.5 cm thick for 1 to 3 hours.

5. 5

   Cool slightly

   Lift the bag out of the water and leave the steak in it on the counter for 10 to 15 minutes so it cools slightly before searing.

6. 6

   Dry the steak

   Take the steak out of the bag and pat it dry with paper towels.

7. 7

   Sear in skillet

   Heat a cast-iron skillet over high heat until it just begins to smoke. Add enough oil to coat the base and let it heat for a few seconds. Sear the steak for about 30 to 60 seconds per side, until golden brown. Searing for more than a minute on each side can cook it more than intended.

8. 8

   Baste with butter

   If you want to baste the steak, add up to a few tablespoons of butter with thyme sprigs and crushed garlic cloves once the steak is searing. When the butter melts, spoon it over the steak with the thyme until the sear is finished.

9. 9

   Slice and serve

   Slice and serve straight away, with a little finishing salt if desired. The steak does not need to rest after sous vide cooking.

What is sous vide steak?

Sous vide means cooking food in a sealed bag in a temperature-controlled water bath. The term comes from French and means “under vacuum”, though a resealable bag can also be used here.

This American-style steak preparation pairs the bath with a quick skillet sear. The gentle, controlled cooking and brief browning step give you an evenly cooked centre and a savoury crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 605 calories, 46g protein, 1g carbs, 46g fat.

The steak provides most of the protein and fat, while butter and oil add further fat; the carb content is minimal. Pair it with vegetables and, if you want a more filling plate, a portion of potatoes or another carbohydrate-rich side.

Choose the steak and season it

Thickness: Use a steak at least 2.5 cm thick, as specified in the recipe. The cooking time given is for a steak of about that thickness.

Seasoning: Salt and pepper the whole surface, not just the top and bottom. Thyme is optional, and the recipe also allows other aromatics.

Seal out the air

Vacuum bag: Seal the steak using a vacuum sealer if you have one. A close fit helps keep the steak submerged in the bath.

Resealable bag: Lower the partly sealed bag gradually into the water, keeping its opening above the surface. The water pushes air towards the opening; seal the bag before it goes under.

Get the bath temperature right

Medium-rare: Set the cooker to 54.4°C, the temperature specified in the recipe. For a different degree of doneness, set the bath to your desired finished temperature.

Timing: Cook the 2.5 cm-thick steak for 1 to 3 hours, as given in the method. Keep the bag submerged and secured to the side of the container.

Dry well for a good sear

Before searing, leave the steak in its bag on the counter for 10 to 15 minutes, then remove it and pat it thoroughly dry. A dry surface helps the steak brown rather than steam in the pan.

Heat the cast-iron skillet until it just begins to smoke, then let the thin coating of oil heat for a few seconds. Sear for 30 to 60 seconds per side and avoid going beyond a minute on either side.

Finish with butter and thyme

Butter: Adding butter is optional. Once the steak is searing, add up to 45 ml of butter with thyme sprigs and crushed garlic cloves, then spoon the melted butter over the steak.

Serving: Slice and serve immediately, adding finishing salt if you like. There is no need to rest the steak after it comes out of the water bath.

What to serve alongside

A crisp salad or green vegetables make a fresh contrast to the rich steak and butter. For a more substantial plate, add potatoes, bread or another favourite side.

Recipe notes & tips

• Use a bag that can be sealed securely and keep its opening above the water during the displacement step.
• Clip the bag to the container so the steak stays fully submerged.
• Pat the steak very dry before it goes into the hot skillet.
• Keep the sear brief to avoid cooking the steak beyond your preferred doneness.
• Add the optional butter and thyme only after the steak is already searing.

Variations

• Change the doneness: Set the water bath to the finished temperature you prefer.
• Use other aromatics: Add different aromatics to the bag in place of or alongside the thyme.
• Add garlic: Include crushed garlic cloves with the butter during the sear.
• Skip the butter: Sear with the neutral oil alone for a simpler finish.
• Choose another oil: Use a neutral vegetable oil instead of rapeseed oil.

Common mistakes to avoid

• Air left in the bag: Use the water displacement method carefully and seal the bag before its opening goes under.
• Bag floating: Push out as much air as possible and clip the bag to the container.
• Wet steak: Pat it dry before searing so the surface can brown.
• Overlong sear: Keep each side to about 30 to 60 seconds; more than a minute may cook it further.
• Skipping the hot pan: Heat the skillet until it just begins to smoke before adding the steak.

How to store

Refrigerate leftover steak in a sealed container within 2 hours and use within 3 to 4 days. Reheat gently in a pan or microwave until hot, taking care not to overcook it.

Frequently asked questions