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Sous Vide Steak has easily become my go-to way to cook steaks. Pair the seasoned steaks with sauteed mushrooms and caramelized onions for one incredible dinner any night of the week.
Learn how to sous vide steak the right way, so you end up with a juicy and flavorful steak anytime. You can cook your steak to the doneness you prefer.
We enjoy medium-rare sous vide steak, but just know you can adjust it to your preference.
If you don't already have a sous vide system, this Instant Pot Sous Vide model works amazingly well. This is what I use to make all our sous vide recipes, like our Sous Vide Chicken. This Sous Vide accessory kit is also a budget-friendly way to get started with sous vide cooking, although I much prefer using my Food Saver with vacuum seal bags.
Did you know you can also cook steak on a Ninja Foodi grill?
Table of contents
What Is Sous Vide
Sous vide is when you put food in a vacuum sealed bag and cook in a temperature controlled water for however long the recipe states.
This is a wonderful way to infuse flavors in your meat and other dishes. You can cook meats, eggs, desserts, and more in your sous vide machine.
- Quality Steak - we did New York Strip Steaks
- Salt and Pepper
- Garlic cloves - use a garlic press to skip the peeling and mincing step of most recipes
- Balsamic vinegar
How to Make Sous Vide Steak
Season steaks as directed below in the proper sealed bag.
Have the temperature 131 and sous vide for 2 hours. An hour before the steaks are done begin caramelizing your onions on the stove.
Pat dry the steaks once done, then sear 2-3 minutes per side. Serve the steak with the mushrooms and onions and enjoy.
The full directions are in the recipe card below.
Best Steaks For Sous Vide
Quality steak is important. Strip steak, New York, KC strips, Ribeye, Filet Mignon are all wonderful cuts.
If you use cheap meat you will find it won't have the rich flavor and tender meat you want.
How to Caramelize Onions
Caramelizing onions takes time but it is easy to do. Add your butter and allow it to melt. Toss in your diced onions, drizzle with oil.
Slowly cook down your onions, this will take around 45 minutes to do. Stirring occasionally to prevent burning of the onions.
Once onions are done add in the vinegar and deglaze the pan as the recipe card states below with the full directions.
Pair steak with onions and sauteed mushrooms and enjoy.
How long does it take to sous vide a steak?
It all depends on how thick or thin your steak is. You will find that a 1 inch steak can take anywhere from 1-3 hours for medium rare.
Is sous vide steak better?
Your Sous Vide cooks your steaks nice and gently, so it allows for a tender and flavorful meat. All the seasoning really infuses into the meat so it tastes better than your favorite steakhouse steak.
You can also sous vide tri tip.
Should you salt steak before sous vide?
It is very important to season your steaks before you place them in the vacuum-sealed bags. This is going to be what helps to season and infuse the meat with flavor. Salt, pepper, garlic, and rosemary are what I used to flavor this steak. I prefer to use my Food Saver to seal the bags because then I can prepare all my steaks beforehand and refrigerate them until I'm ready to cook the steaks.
Cooking Temperatures Steaks
- Rare - 120 degrees
- Medium - 140 degrees
- Well - 160 degrees
Tips For Sous Vide
- Your steak needs to be at least 1 inch thick, otherwise, it won't work as good.
- Prime cuts of steak are a must.
- Cook your steaks to your preferred doneness.
- You can remove steaks from sous vide and store them in the fridge overnight and then sear steaks right before serving the next day if you would like to meal prep in advance.
More Dinner Ideas
Sous Vide Steak Ingredients:
- 4 New York Strip Steaks, approximately 1½ - 2” thick
- Sea salt, to taste
- Black pepper, to taste
- 3-4 cloves fresh garlic, or pressed
- 4 sprigs rosemary, and additional for garnish
- 3 tablespoons extra virgin olive oil, divided
- 10 ounces white mushrooms, sliced
Sous Vide Steak
- Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 131°F and the cooking time to 2 hours.
- While the water bath heats up, season the steaks with salt and black pepper, to taste. Place steaks in an airtight plastic bag, along with the crushed garlic and rosemary sprigs. Remove as much air as possible from the bag as possible before sealing.
- Once the water bath reaches the set temperature, add the sealed bag. (The bag should sink if enough air has been removed). Adjust the sous vide timer back to two hours, if necessary.
- Approximately one hour before the steak is done, prepare the caramelized onions (bonus recipe included in this package in the bonus folder), if using. Set aside.
- When the cooking time is complete, remove the steaks from the water bath and discard the rosemary, garlic, and any liquid in the plastic bag. Transfer the steaks to a plate and pat dry with a paper towel. Set aside.
- Sear the steaks on each side until they develop nice color, approximately 2-3 minutes per side.
- Remove from heat and rest for 5 minutes before serving with the caramelized onions and mushrooms, and your choice of sides.
- Heat two tablespoons olive oil in a large skillet over medium heat and add the sliced mushrooms. Cook, stirring occasionally until the mushrooms are golden brown and start to release their juices, approximately 5-6 minutes.
- Remove mushrooms from skillet and add remaining olive oil. Increase heat to medium-high and add steaks.
- Remove both ends of the onion and cut in half lengthwise. Turn one piece of onion onto a flat side and cut it into thin slices, working from one end to another. Repeat until all onions are sliced.
- Melt butter in a large skillet over medium heat. Add onion slices to skillet and drizzle olive oil over the top. Season with salt and black pepper, to taste, and stir to combine.
- Slowly cook the onions down over medium heat for 45 minutes to an hour. (Total cooking time will depend on how many onions were used, the sugar content in the onions, and how old they are). Stir the onions every 5 or 10 minutes while they are cooking to prevent scorching.
- Once the onions are done caramelizing, add balsamic vinegar to deglaze the pan. While the liquid is bubbling, gently scrape the bottom of the pan with a wooden spoon to incorporate the fond (the brown
bits on the bottom of the pan) into the onions.
- Season with additional salt and black pepper, if desired. Use immediately, or cool and store in the refrigerator for up to one week.
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FoodSaver 11" x 16' Vacuum Seal Roll | Make Custom-Sized BPA-Free Vacuum Sealer Bags | 3-Pack (Frustration-Free Packaging)
Foodsaver V4400 2-in-1 Vacuum Sealer Machine with Automatic Bag Detection and Starter Kit | Safety Certified | Black and Silver
Sous Vide Bags 39 PCS Vacuum Save Sealer - 35 Reusable Vacuum Food Storage Bags for Anova and Joule Cookers - 3 sizes Sous Vide Bag Kit with Pump - 4 Sealing Clips - 4 Sous Vide Bag Clips with Handheld Food Vacuum Sealer
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Amount Per Serving Calories 386Total Fat 30gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 67mgSodium 208mgCarbohydrates 7gFiber 3gSugar 2gProtein 24g
Jessica McCoy is a seasoned food blogger with 14+ years of experience in the industry. As a self-taught home cook, she enjoys creating and finetuning easy recipes that are fool proof and simple for anyone to make. Her expertise is in all things kitchen: cooking tips, air fryer recipes, Instant Pot and other pressure cooking recipes, and slow cooker recipes. Jessica was the previous owner of AllSheCooks, where she focused on easy every day recipes including budget friendly dinner recipes and desserts.
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