Here is your step by step guide to perfectly cooked sous vide steaks!  I first started cooking with my sous vide cooker about 5 years ago and was skeptical at first, it just seemed so foreign to cook food in a water bath…but I can now 100% endorse it to all of you!  You’ll never have to eat an undercooked or overcooked steak again.  Just set the temperature of the circulator to your desired doneness and walk away for 1-3 hours.  Top restuarants cook their steaks using this method for good reason…it’s easy and foolproof.  Here’s how it’s done!

Set Temperature and Preheat Water

Fill a large basin, or stock pot with warm water and secure the sous vide cooker on the side, using the included attachment.

I like steaks cooked to medium-rare, so I set the temperature to 132.5 F, but you can set the temperature higher or lower depending on your own preferences. Basically whatever temperature you set the water to is the temperature your steaks will cook to.  So if you were cooking a steak on the stovetop or grill, and wanted your cook your steak to medium, you would set your sous vide cooker to 140 degrees and wait for the steak to come up to temperature. (Temperature guide below in recipe.)

The advantage of the sous vide is that the steak will be cooked to the desired temperature from edge to edge, so you won’t have that grey outer band on the meat from overcooking the outside while waiting for the inside to come to temperature.  And cooking sous vide takes all of the guess work out of grilling steaks, you can rely on the accuracy or your meat being cooked to exactly the temperature you want.

Vacuum Seal Steaks

Start by vacuum sealing your steaks using a food vacuum sealer or like I did here, in a large ziplock bag, using the water displacement method.

I don’t season the steaks at this point, just seal them in a gallon sized ziplock bag, like this:

Close the top of the ziplock bag 3/4 of the way and then submerge that bag in the large pot of water.  The pressure from the water, will squeeze out the rest of the air and vaccum seal your steaks.

At this point, close the bag 100% of the way and set aside while the water comes up to temperature.  See how the plastic is sealed around the steaks now?  If there is air in the bag, it will float and the steak won’t cook through.

See how when it’s properly sealed, the steaks sink to the bottom of the pot for the duration of the cook.  If your steak floats, pull the bag out and try to get more air out using the water displacement method.   Once the circulator comes up to temperature, place the steaks inside the water bath and secure to the side of the cooking pot with a large clip (see picture below).

Compound Butter

While the steaks cook, grab a room temperature stick of butter and your favorite steak seasoning.  That’s all you need to make the most simple and delicious compound butter you’ve ever had.

I like to use the same type of seasoning in the compound butter that I use on the steak.  This will add even more flavor and moisture to your steaks!

My favorite local steakhouse sells their own seasoning blend and I like to use it in my compound butter.

But grocery store brands are also very good!

Just place one stick of softened butter and 1 teaspoon of season salt in a small bowl and mix with a fork until combined.

Place the seasoned butter on a sheet of plastic wrap.

And twist closed, forming a log.

Refrigerate until hardened (1 hour, up to 3 days), and slice into 1/4″ disks for serving.

Meanwhile back at the sous vide cooker…

This was what the steak looked like right after I put it in to cook.

This is what it looked like 90 minutes later when the steaks were cooked. As a general rule, you can safely cook your steaks anywhere between 1 1/2 – 3 hours.  Any shorter than that and the meat will not reach proper temperature, any longer than that and the meat will lose too much moisture, but you do have some wiggle room when you take them out.

The steaks are not so beautiful anymore, but it’s a temporary thing.  I guarantee the inside is still the beautiful rosy color your after, and all that’s left for you to do is sear the outside to develop a dark and flavorful crust.

Sear the Steaks

Remove the steaks from the bag and pat dry with paper towels.  You don’t want any moisture on the surface of your steaks or they will not brown properly.  Liberally season both sides of the steak with the same season salt you used in your compound butter.

I have to warn you that at this point the steaks don’t smell or look very appetizing.  That’s what the next step is for…trust me, they’re going to be the best steaks you’ve ever had!

Cast Iron Skillet

My favorite way to finish steaks is on a very hot cast iron skillet.  I preheated this skillet for 2 minutes on high heat and then added 1 tablespoon of vegetable oil just before adding the steaks.

Let the steak cook on each side for about one minute, until perfectly browned.  To brown the sides of the steaks, hold them on their sides briefly, using tongs, until seared.

When your steaks look like this, you are ready to eat!

Top each steak with a pat of butter, remove from pan, and let rest for 5 minutes before serving.  See how the steaks are cooked perfectly from edge to edge, no grey bands…  Look how rosy, flavorful, and juicy!

Are there any disadvantages to Sous Vide Cooking?

Honestly, the only disadvantage I can think of to a sous vide cooker is they aren’t cheap.  Most models cost around $100; some a little less, some a little more.  But when you think of how much you can save instead of buying expensive steaks at restaurants, it will quickly pay for itself.

My favorite sous vide cooker is the Anova brand.  There are lots of choices, but this is my favorite because it is quiet, a bit less expensive, and can be controlled manually (unlike some other models that you have to use your phone with to control the temperature).

Are there any other options for a perfectly cooked steak?

If you’re not quite sold on a sous vide cooker (which I will continue to share recipes for), here is another option from Serious Eats called the Reverse Sear Method.  With this method, or any method, you can still use the same amazing compound butter.

Perfectly Cooked Sous Vide Steaks with Compound Butter

Steaks, 1 – 1/12″ thick (any variety)
1 teaspoon of your favorite season salt, plus more for seasoning the steak
1/2 cup (8 tablespoons) salted butter, room temperature

To make compound butter:

Combine room temperature butter with 1 teaspoon of season salt. Mix with a fork until well combined. Place seasoned butter in a piece of plastic wrap and form into a cylindrical log. Refrigerate for several hours, until solid. Cut into 1/4″ slices just before serving. See pictures above for more detailed instructions.

To cook steaks sous vide (see detailed instructions above):

Vacuum seal steaks using a machine or using the water displacement method (see pictures above). Let water preheat to desired temperature and cook steaks for 1 1/2 – 3 hours. Remove steaks from bags and dry completely. Season steaks liberally with season salt and sear in a cast iron skillet until well browned on all sides. I preheat the empty skillet on high for 2 minutes and add 1 tablespoon of oil just before cooking the steak.

Here are the water temperature guidelines for cooking sous vide steaks:
120 F/49 C for rare steaks
129 F/54 C for medium rare steaks
135 F/57 C for medium steaks
145 F/63 C for medium well steaks
*I cook mine to 132.5 F*

Remove the steaks from the skillet, top with a pat of butter, and let rest for 5 minutes before serving. Enjoy!