Perfect Sous Vide Steak: Restaurant-Quality Results Every Time

Select and Prepare Your Steak

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Choose a high-quality cut of steak, ideally at least 1-inch thick. Prime ribeye, NY strip, or filet mignon work exceptionally well for sous vide cooking. Remove the steak from the refrigerator 30 minutes before cooking to allow it to come closer to room temperature. Pat the meat dry with paper towels to remove any excess moisture, which ensures better seasoning adhesion.

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Season the Steak

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Season your steak generously with kosher salt and freshly ground black pepper. For enhanced flavor, you can add aromatics like fresh herbs (thyme, rosemary), crushed garlic cloves, or butter. Remember that herbs and garlic will impart stronger flavors during the long cooking process, so use them sparingly.

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Prepare the Water Bath

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Fill your sous vide container with water and attach your immersion circulator. Set the temperature according to your desired doneness: 125°F (52°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (66°C) for medium-well. Allow the water to come to temperature before proceeding.

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Vacuum Seal the Steak

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Place your seasoned steak in a vacuum-seal or zip-lock bag. If using a zip-lock bag, use the water displacement method: slowly lower the bag into water while keeping the seal above water level, letting the water pressure push out the air, then seal the bag. Ensure the steak lies flat in the bag without overlapping.

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Cook the Steak

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Submerge the sealed bag in the preheated water bath, ensuring the steak is completely underwater. Cook for 1-4 hours, depending on thickness. A 1-inch steak needs minimum 1 hour, while thicker cuts benefit from longer cooking times. The beauty of sous vide is that you can't overcook the meat - it won't go past the set temperature.

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Prepare for Searing

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Once the cooking time is complete, remove the bag from the water bath. Take the steak out and pat it very dry with paper towels. The drier the surface, the better the sear you'll achieve. Let it rest for 5-10 minutes while you prepare your searing setup.

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Sear the Steak

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Heat a cast-iron skillet or heavy-bottom pan over high heat until smoking hot. Add a small amount of high-smoke-point oil (like avocado or grapeseed). Sear the steak for 45-60 seconds per side, pressing down gently to ensure good contact. You can add butter, garlic, and herbs during searing for extra flavor.

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