Perfect Sous Vide Steak

Sous vide is a foolproof method for making sure your steak is cooked perfectly every time.


– 1 raw steaks, your choice of cut – kosher salt – freshly cracked black pepper – 1 tbsp butter or ghee, for searing

Preheat water bath to your desired temperature using immersion circulator. 125 degrees F for rare, 130 degrees F for medium rare, 135 degrees F for medium, 140 degrees F for well done.

While the water bath is preheating, season the steaks liberally with kosher salt and black pepper. Add to a vacuum seal bag, keeping them separated if possible, and vacuum seal. Do NOT stack the steaks on top of each other in the bag.

Cook in preheated water bath for 1-2 hours for lean cuts of steak, 3-4 for fattier cuts of steak.

When steaks are done, begin preheating a cast iron skillet over high heat on your stove. Make sure your stove vent fan is on high.

Remove the steaks from the water bath and vacuum seal bag. Pat completely dry with a clean towel or paper towels.

Add butter or ghee to the skillet when skillet is smoking and you're ready to sear. Sear for 20-30 seconds on each side, until a good char has formed.

Remove to a cutting board and slice. Serve with a compound butter or sauce like chimichurri or creamy horseradish sauce.