The Only Bath Your Steak Needs
Sous vide steak delivers perfect results every time: juicy, tender, and full of flavor—without the stress.
If you’ve ever stood at the meat section, confused and overwhelmed, you’re not alone. Picking the right steak—and then cooking it perfectly—can feel like a high-stakes gamble. But here’s the good news: sous vide steak takes the stress out of the whole process. It’s nearly impossible to mess up, and the results are so juicy and tender you’ll swear you just leveled up in the kitchen.
I love sous vide because it’s the ultimate foolproof method. Whether you’re splurging on a ribeye or grabbing a simple sirloin, sous vide treats every cut with the same gentle care. No more second-guessing if it’s underdone, overdone, or just sad-looking. You set the temperature, you walk away, and magic happens—guaranteed.
Before you drop that steak into a warm water bath, knowing what cut to choose matters. Whether you’re grilling for a special occasion or just treating yourself, a little background on steak cuts can make a huge difference. I’ll walk you through the basics so you can feel confident picking the perfect steak—and more importantly, cooking it right.
When it comes to steak, not all cuts are created equal. Here’s what to look for:
• Grade: Prime is the highest grade with the most marbling (aka flavor and tenderness). Choice is the next best, followed by Select and Standard.
• Marbling: Look for fine, white flecks of fat throughout the meat—not big chunks. Avoid any steaks with brown or yellowed fat.
• Color: Fresh steak should have a vibrant pink to cherry-red color.
• Thickness: Aim for steaks at least 1 inch thick. Thicker cuts (like 2 inches) are even better once you’re comfortable.
• Ribeye: Rich, juicy, and packed with flavor thanks to all that beautiful fat. Great for grilling or sous vide.
• T-Bone/Porterhouse: Two steaks in one—strip and tenderloin. Tastes amazing but trickier to cook evenly.
• Filet Mignon: Lean, tender, and mild in flavor. Great wrapped in bacon or finished with butter.
• Top Sirloin: More affordable, less tender, but still flavorful—perfect for casual grilling.
• Strip Steak: Tender, moderately marbled, and more affordable than ribeye or filet. A good all-around choice.
• Flank Steak: Best marinated and quickly grilled or seared. Ideal for fajitas or sandwiches.
• Grass-Fed Beef: Leaner and healthier, but easier to overcook. Best kept rare to medium-rare.
• Certified Angus Beef: Known for higher marbling and tenderness. Worth the extra few dollars.
• Wagyu: Ultra-marbled, insanely tender beef from Japan. A splurge worth saving for.
Tips for Perfect Sous Vide Steak
• Use good-quality steak: Sous vide highlights the natural flavor of the meat—you want a cut worth celebrating.
• Pat it dry before searing: Moisture is the enemy of a good crust.
• Don’t skip aromatics: A sprig of thyme or a clove of garlic in the bag can make a big difference in flavor.
• Use a cast-iron pan for searing if you can—it holds heat better and gets a better crust.
🌱 A Bite of Sustainability
Choosing responsibly sourced beef, like grass-fed or Certified Humane options, supports sustainable ranching practices and higher animal welfare standards. And because sous vide cooking locks in moisture and flavor, you’re far less likely to overcook or waste a pricey cut.
1. Prep the Steak: Season your steak generously with salt and pepper. Place it in a vacuum-seal bag (or a zipper bag with the air pushed out). Add aromatics like garlic, rosemary, or thyme if you want to get fancy.
2. Sous Vide Time: Heat your water bath to your desired temperature:
• Rare: 120–128°F
• Medium-Rare: 129–134°F
• Medium: 135–144°F
• Medium-Well: 145–155°F
Place the bagged steak in the water and cook for 1 to 3 hours depending on thickness.
3. Sear It: After the sous vide bath, dry your steak thoroughly with paper towels. Heat a skillet until ripping hot, add a little oil, and sear the steak for about 30–60 seconds per side until beautifully browned.
4. Rest & Serve: Let the steak rest for 5 minutes, slice against the grain, and bask in your steak-cooking glory.
Sous vide steak isn’t just easy—it’s transformational. Once you try it, you’ll wonder why you ever sweated over a hot grill trying to guess doneness. Juicy, tender, flavorful… it’s everything you want in a steak and nothing you don’t. Trust me: after this, you’ll never stress about cooking steak again.
Learn how to cook perfect sous vide steak at home. A complete guide to choosing the best steak cuts, tips for success, and a simple, foolproof method.
Season the steak generously with kosher salt and ground black pepper. Add in any aromatics if using.
Place in a vacuum sealed bag or in a zip lock bag with the air pushed out.
Heat your water bath to your desired temperature using a sous vide. Place the steak in the water and cook depending on thickness. A good rule of thumb is for every inch, it's an hour cook time.
Remove your steak from the water bath and place in an ice bath to cool. Remove the steak from the bag and pat the steak dry.
Heat a cast iron on high heat and add in oil. Sear the steak about 30-60 seconds on all side.
Remove from skillet and rest steak for 5-10 minutes before serving.
Servings 2
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.