Sous Vide Steak

  • PrepTime: 2 Mins
  • CookTime: 1 Hrs 5 Mins
  • TotalTime: 1 Hrs 7 Mins


  1. 1 (1-pound) New York strip steak
  2. 1 teaspoon salt
  3. 1 teaspoon ground black pepper
  4. 3 tablespoons butter, divided, plus more for serving if desired
  5. 2 cloves garlic, sliced
  6. 3 sprigs fresh thyme leaves


  1. Gather the ingredients.
  2. Tenderize the steak slightly with a mallet. Season with salt and pepper.Place the steak in a plastic freezer bag. Add 1 tablespoon of the butter, the sliced garlic, and sprigs of thyme. Seal the bag almost completely.
  3. Place the sous vide wand in a large pot of warm water and set it to 129 F for a medium-rare steak. While holding the top of the bag, carefully place it in the water, keeping the zip-top above the water level. Allow the pressure of the water to push out the remaining air from the bag and then seal the bag completely. Lower the sealed bag into the water, and once the temperature reaches 129 F, set the timer for 1 hour. You can leave the bag in the water for up to 3 hours. Any longer than that and the texture of the meat will begin to change.
  4. Take the bag out of the water. Remove the steak from the bag and pat it dry.
  5. Heat the remaining 2 tablespoons of butter in a cast-iron or heavy-bottomed skillet over high heat. Add the steak to the pan and sear for 1 minute on each side, without moving, to achieve a nice sear.
  6. Serve the steak with more butter if desired and your favorite sides.


  1. If you want the steak cooked medium, set the temperature to 131 F. If you'd it to be rarer, then set the temperature to 126 F. 
  2. When searing, make sure the pan is hot before you add the steak and keep it on high heat.
  3. The steak will cook a little more as it is searing, so don't allow the steak to stay in the pan for too long, or it will begin to cook past the doneness you prefer.
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