Perfect Sous Vide Steak Recipe (Time & Temp Guide)

Since learning to sous vide steak years ago, it’s now the ONLY way I cook it at home. My husband is obsessed with having his steak perfectly medium-rare, and there is no other way to get that level of precision.

Sous vide cooking started as a restaurant cooking method, but now home cooks can achieve the same restaurant-quality steak right in their own kitchen. Whether you’re making a sous vide ribeye for date night or a sous vide filet mignon for a special occasion, this method delivers perfectly cooked steak from edge to edge — every single time.

Sous vide steak is a method of cooking steak in water at precise, controlled low temperatures for a set amount of time. You seal the steak in a bag with butter, herbs, and your favorite sous vide steak seasonings, then gently cook it in a water bath until the entire steak reaches the exact doneness you want.

• Perfectly even cooking: There’s no more worrying about overcooked edges or undercooked centers. The whole steak cooks evenly from edge to edge, completely hands-off.
• Control like a chef: You choose the exact temperature to hit your desired doneness. For sous vide steak medium rare, I set mine to 130–134°F. A quick sear brings the crust up to temperature without changing the interior.
• Restaurant-level steak at home: If you’ve ever ordered a steak that came out perfectly cooked in minutes, it was probably sous vide. Now, I get that same result in my kitchen.
• Impossible to overcook: Because the water stays at a constant temperature, you can leave the steak in for a flexible window of time without worrying about it going past your target doneness.

Learning how to sous vide steak is simple once you know the steps. The key is prep, precision, and finishing with a good sear. Here’s my step-by-step process:

1. Set up a water bath: Fill a large container or pot with water, attach the sous vide immersion circulator, and set the temperature. Check my sous vide steak time and temp guide below for precise settings based on your preferred doneness.
2. Season and bag the steak: Generously season with coarse salt and pepper. Place the steak in a Stasher, Ziploc, or FoodSaver bag with a tablespoon of butter and a sprig of fresh herbs. Remove as much air as possible from the bag for even cooking and to keep the steak from floating.
3. Let the sous vide machine work: Submerge the bag in the water bath and cook for 2–4 hours. Two hours is perfect for a 1.5–2 inch steak at medium-rare, but for an extra-tender result, leave it for up to 4 hours. For thinner steaks around 1 inch, 40–60 minutes is enough to reach temperature.
4. Sear for flavor and texture: Remove the steak from the bag, discard the juices, and pat it completely dry with paper towels. Heat a cast-iron skillet over medium-high heat and add olive oil or more butter. Sear the steak for about 1 minute per side until the outside is golden brown. You can baste the steak with extra butter and herbs here.
5. Rest and serve: Let the steak rest for just a couple of minutes before slicing. Serve it with a chimichurri sauce, roasted veggies, or any of my favorite sides below.

You can eat sous vide steak straight from the water bath, but a quick sear adds flavor, texture, and that restaurant-quality crust. I always sear, and here’s how I do it:

Searing Methods

• Cast iron skillet (my favorite): Heat a cast-iron skillet over high heat with a high-smoke-point oil like avocado oil. Sear for 45–60 seconds per side. The cast iron gives the most even, consistent crust of any method. To baste, add butter and fresh herbs and spoon the melted butter over the steak while it sears.
• Grill: Preheat the grill to 450°F or higher and sear for about one minute on each side over direct heat. Great for summer cookouts when you don’t want to heat up the kitchen.
• Torch: A kitchen torch works for a quick sear, especially on smaller cuts. It won’t produce as deep a crust as cast iron, but it adds minimal heat to the interior, which is a plus if you’re worried about overcooking.

No matter which method you choose, the key to a great sear is making sure the steak is bone dry on the surface. Pat it thoroughly with paper towels before it hits the heat.

One of the best things about sous vide is the precision — you can hit your ideal doneness every single time. This sous vide steak time temp chart covers every level of doneness for standard 1.5–2 inch thick steaks. If you’re going to sear your steak after (and you should!), the sear will add a few degrees to the exterior, but the interior temperature stays right where you set it.

Thickness matters: For thinner steaks around 1 inch, reduce the initial cook time to about 40–60 minutes to reach temperature. Thicker steaks (2.5 inches+) may need an extra 30–60 minutes. When in doubt, use a meat thermometer to check.

⚠️ Food safety note: Steaks cooked at temperatures below 130°F should not remain in the water bath for more than 2.5 hours. Below this temperature, harmful bacteria can multiply. If you prefer rare steak, keep your sous vide steak time on the shorter end and sear immediately after.

Not every cut of steak is the same, and the beauty of sous vide is that you can dial in the perfect temperature and time for each one. Here’s my go-to sous vide steak temp guide for the most popular cuts:

The biggest takeaway: fattier cuts like ribeye do better at slightly higher temps, while lean cuts like filet mignon shine at lower temps with a shorter cook time. Regardless of cut, aim for steaks that are at least 1.5 inches thick for the best results — 2 inches is even better. Thinner steaks can overcook during the sear.

One of the best things about sous vide is that you can use nearly any cut of steak, as long as it’s at least 1 inch thick (though 1.5–2 inches is ideal). Thicker steaks take longer to reach the target temperature, but they come out extra tender and give you a better sear without overcooking the interior.

I’ve tested everything from smaller ½-pound steaks to 1-pound T-bones, and they all turned out delicious. Here are my favorite cuts for sous vide:

• New York Strip: This is my personal favorite. It’s juicy, tender, and perfect for medium-rare.
• Ribeye: Rich and flavorful with a bit more marbling. A sous vide ribeye really benefits from slightly higher temps (around 134–139°F) to render that fat.
• Filet Mignon: The most tender cut you can buy. Sous vide filet mignon comes out buttery-soft and melts in your mouth. Since it’s leaner, add extra butter to the bag.
• T-Bone & Porterhouse: These are great for a show-stopping steak dinner. Just make sure the thickness is consistent so both sides cook evenly.
• Skirt or Flank: Leaner cuts benefit from the gentle sous vide cook, which keeps them tender rather than chewy. Sliced flank steak is delicious in my steak tacos recipe!

You only need a few ingredients before you add your steak to the sous vide. Here are the essentials:

• Steak: I used New York strip for this sous vide steak recipe, but any cut of steak will work. For the best results, choose steaks that are at least 1.5 inches thick.
• Coarse sea salt + black pepper: Always season before the water bath. Coarse salt and pepper give the best flavor and texture. Skip the finely ground stuff here.
• Fresh herbs: Rosemary, thyme, and oregano are my favorites. Adding them to the bag infuses the steak with subtle herb flavor as it cooks.
• Butter: Don’t forget to add the butter to the sous vide bag before you add it to the water bath. The butter melts and adds a rich, buttery flavor to the steak.
• Olive oil: The olive oil is used for searing after sous vide. If preferred, swap it for more butter to get a golden, flavorful crust.

Best Sous Vide Steak Seasoning

When it comes to sous vide steak seasoning, less is often more — but you have some great options beyond the basics:

• The classic base: Coarse salt and freshly cracked black pepper is all you really need for an incredible steak.
• Fresh herbs: Rosemary and thyme are my top picks. Add them directly to the bag so the flavors gently infuse during the cook.
• Garlic: Crushed garlic cloves in the bag add depth without overwhelming the meat. Garlic powder works too if that’s what you have on hand.
• Compound butter: Mix softened butter with herbs, garlic, and a pinch of flaky salt — then add a slice to the bag or melt it over the steak after searing.
• Spice rubs: Here’s a key tip — bold dry rubs and spice blends actually work better when applied after cooking, right before the sear. The high heat of the sear blooms the spices and creates a flavorful crust. Adding heavy spice rubs to the bag can result in a muted, steamed flavor.

Sous vide steak is pretty easy, but a few key tools make the process foolproof. Here’s what you’ll need:

• Sous Vide Immersion Circulator: This is essential. It heats and maintains the water at the exact temperature you set. If you don’t have one, there are plenty of reliable, budget-friendly options available online.
• Container or Pot: You need something deep enough to fully submerge the steak. I use a large pot, but a plastic bin, a small cooler, or even a kitchen sink works in a pinch.
• Bags for Cooking: Stasher bags, vacuum-seal bags, or Ziploc freezer bags are all great. The key is to remove as much air as possible so the steak stays fully submerged. You can use a vacuum sealer for this if you have vacuum-seal bags.
• Cast Iron Skillet or Grill: These are optional but highly recommended for searing. A hot cast-iron skillet is my preferred method for that perfect crust. Add tongs for flipping.
• Meat Thermometer: This is highly recommended for precision and peace of mind. I use the Thermapen from ThermoWorks for my steaks.

Common Sous Vide Steak Mistakes

Sous vide is forgiving, but there are still a few mistakes that can hold you back from the best possible steak. Here are the most common ones I see:

• Not drying the steak before searing: This is the number-one mistake. If the surface of the steak is wet, you’ll steam it instead of searing it, and you won’t get that golden-brown crust. Pat the steak thoroughly with paper towels — both sides — before it hits the hot pan.
• Using steaks that are too thin: Steaks under 1 inch thick can overcook during the sear, leaving you with a gray band around the edges. Aim for at least 1.5 inches, and 2 inches is ideal for sous vide steak.
• Overcrowding the water bath: Make sure each bag has space around it so the water can circulate freely. Stacking bags or cramming too many in can lead to uneven cooking.
• Not removing enough air from the bag: Air pockets insulate the steak from the water and cause uneven cooking. Use the water displacement method (slowly lower the open bag into the water and let pressure push the air out) or a vacuum sealer.
• Skipping the sear: Yes, you can eat sous vide steak without searing — but the sear is what gives you flavor, texture, and that gorgeous crust. Don’t skip it!
• Searing too long: The sear should be quick — 45 to 60 seconds per side, max. Any longer and you risk creating a thick gray band of overcooked meat just below the surface.

Yes! You can absolutely sous vide frozen steak straight from the freezer with no need to thaw it first. The process is nearly identical to cooking fresh steak — just add extra time to account for the steak coming up from frozen to your target temperature.

Here’s how much extra sous vide steak time to add for frozen steaks:

• 1 to 1.5 inch thick steaks: Add 60 minutes to your normal cook time.
• 2 inch thick steaks: Add 90 minutes to your normal cook time.

The texture and flavor are virtually the same as fresh steak. Sous vide gently brings the steak up to the target temperature, so it doesn’t lose moisture, and the meat remains tender and juicy. After cooking, just sear it the same way you would a fresh steak to get that golden-brown crust.

Meal prep tip: I love to season and vacuum-seal steaks ahead of time, then freeze them flat in the freezer. On busy weeknights, I just grab a bag from the freezer, drop it in the water bath, and dinner is ready with zero prep. It’s one of the most convenient weeknight dinner hacks I know.

To store, let the steak cool slightly, then wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 3–4 days.

To reheat, the best method is a warm water bath, just like the original sous vide. Set the water bath to 120–130°F and let the steak warm for 5–8 minutes. (Thicker steaks will need more time.) This keeps it juicy without overcooking.

If you don’t want to sous vide again, you can also reheat in a skillet over low heat or in the oven at 250°F until warmed through, then quickly sear for a fresh crust. Avoid microwaving, as it can dry out the steak and ruin that tender texture.

The steak is the star of the meal, but the right sides take it to the next level. I love it with a chimichurri sauce, but here are a few more of my favorites:

Sous vide steak is versatile. It’s perfect for a special dinner, a holiday feast, or even a summer barbecue. With the right sides, it’s easy to make it feel like a restaurant-quality meal at home.

Can you overcook steak with sous vide?

Technically, you can’t overcook steak in the sous vide in the traditional sense — it will stay at the same temperature for however long you leave it. That means you won’t end up with a well-done steak just because it’s been in there all day. However, if you let your steak sit for longer than 4 hours, the protein structure begins to break down and the texture can become mushy, losing that fabulous chew.

What are the pros and cons of sous vide steak?

Sous vide meals guarantee perfectly cooked meat from edge to edge, staying juicy, tender, and full of flavor. You also get complete control over doneness, so hitting medium-rare on steaks is effortless, and the timing is forgiving. On the flip side, it requires a sous vide setup, takes longer than a quick grill or pan-sear, and you still need a brief sear for the best crust and flavor.

Which containers work best when using a sous vide?

There are many types of containers for sous vide steak. My go-to is a large pot, but make sure it’s large enough to fully submerge the steak in water. Other options include a 12 qt. plastic bin, a small cooler, or even a kitchen sink.

How thick should steak be for sous vide?

For the best results, I recommend steaks that are at least 1.5 inches thick — 2 inches is even better. This gives you a perfect edge-to-edge cook and enough thermal mass to sear without overcooking the interior. Steaks under 1 inch can work for sous vide, but they heat through quickly (about 40 minutes) and are more likely to overcook during the sear.

Should I put butter or oil in the sous vide bag?

Butter is great in the sous vide bag — it adds richness and helps carry the flavor of herbs and garlic into the steak. Oil, on the other hand, can actually dilute the beefy flavor by pulling fat-soluble flavor compounds out of the meat and into the oil (where they get discarded with the bag juices). My recommendation: use butter in the bag, and save the oil for the sear.

Can I season my steak ahead of time?

I recommend seasoning right before bagging, or after cooking just before the sear. If you salt the steak hours or days in advance and then sous vide it for a long time, the salt can draw out too much moisture and create an almost cured, ham-like texture. A generous seasoning right before the cook gives you the best flavor and texture.

Do I need to rest sous vide steak after searing?

Unlike traditionally cooked steak, sous vide steak needs very minimal rest time — a minute or two at most. Because the steak was cooked evenly at a low, consistent temperature, the juices are already distributed evenly throughout the meat. There’s no hot center pushing juices to the edges like there is with a grilled or pan-seared steak. Slice and serve!

Can I reheat sous vide steak in the sealed bag?

Yes — if the steak was originally cooked at 130°F or above, you can chill it in an ice bath right after cooking, store it sealed in the fridge, and reheat it later by dropping the bag back into a water bath set to the original cooking temperature. This is a great method for meal prepping steak for the week. Just make sure to use it within 3–4 days.

What’s the best searing method for sous vide steak?

Cast iron is my top pick — it gives you the most even, consistent, deep-brown crust. A grill works great too, especially in summer. A kitchen torch is a solid option if you want minimal heat transfer to the interior, but it produces a thinner crust. No matter which method you choose, make sure the surface is screaming hot and the steak is completely dry for the best results.

How long to sous vide steak?

For most standard 1.5–2 inch steaks, 2 hours is the sweet spot for medium-rare. You can leave it in the water bath for up to 4 hours without any negative effects. Thinner steaks (around 1 inch) only need about 40–60 minutes to reach temperature. If you’re cooking from frozen, add 60–90 minutes depending on thickness. Check the time and temp tables above for cut-specific guidance.