Sous Vide Steak Guide: Times, Temperatures, Searing & Pro Tips
Sous Vide Steak Guide: Times, Temperatures, Searing & Pro Tips
Edge-to-edge doneness, perfect tenderness, and restaurant-quality crust—every time. Use this guide for Ribeye, NY Strip, Filet Mignon, Porterhouse and more.
Quick shop: USDA Prime · Wagyu/Kobe · Dry-Aged · Grass-Fed · Grain-Fed · Angus
Jump to: Why Sous Vide? · Temps by Doneness · Time by Thickness · Step-by-Step · Searing Options · From Frozen · Flavor Boosters · Safety & Storage · FAQs
Why Sous Vide for Steak?
Edge-to-Edge Doneness
No gray band. Precisely hit R/MR/M for any cut.
Consistency
Same result every time—great for premium USDA Prime and Wagyu/Kobe.
Flexible Timing
Cook-hold window gives you freedom to finish when you’re ready.
Time & Temperature by Doneness (Steaks)
We recommend a minimum bath temp of 129°F / 54°C for steaks. Keep sears hot and brief so the center rises no more than ~2–3°F.
| Doneness | Bath Temp (°F / °C) | Texture & Notes |
|---|---|---|
| Rare-leaning MR | 129°F / 54°C | Deep red, silky; great for Filet & high-marbled steaks. |
| True Medium-Rare | 131–133°F / 55–56°C | Juicy, tender; ideal for Ribeye, NY Strip. |
| Medium | 135–140°F / 57–60°C | Pink center, firmer bite; helps render fat in very marbled steaks. |
| Medium-Well | 145°F / 63°C | Just a blush; choose cuts with high marbling if going this warm. |
Prefer a cooler center? Use 129°F and keep the final sear short and hot. See our full Steak Temperature Chart.
How Long to Cook (By Thickness)
| Steak Thickness | Core-Through Time | Recommended Window* |
|---|---|---|
| 1.0″ / 25mm | ~45–60 min | 1–2 hours |
| 1.5″ / 38mm | ~90–120 min | 1.5–3.5 hours |
| 2.0″ / 50mm | ~2–3 hours | 2–4 hours |
| Porterhouse/T-Bone 2″ | ~2.5–3.5 hours | 2.5–4.5 hours |
*Longer holds gradually change texture. For 129–134°F baths, try not to exceed the upper window. At 135–140°F, you can hold a bit longer without getting “soft.”
Step-by-Step: Foolproof Sous Vide Steak
- Season: Salt generously (pepper after sear to avoid scorching). Optional: a thin film of neutral oil, a sprig of thyme/rosemary. Avoid lots of raw garlic for long cooks—it can go harsh.
- Bag: Use vacuum bags or quality zip bags (water-displacement). Double-bag bone-in steaks to prevent punctures.
- Cook: Set bath from the table above. Submerge fully; weigh bag if it floats. Use a rack/clips to keep edges underwater.
- Dry: Remove, discard juices, and pat steaks very dry—dry surface = better crust.
- Sear: See options below. Aim for 30–60 sec per side on a ripping-hot surface, plus edges. Butter and aromatics in the final 30 seconds.
- Finish: Rest 2–5 minutes. Slice against the grain (e.g., bavette/tri-tip) and serve with compound butter or pan jus.
Searing Options (Choose Your Weapon)
Cast-Iron / Carbon Steel
Preheat until smoking-hot. Thin film of high-smoke oil. Flip often for even browning. Add butter/aromatics at the end.
Two-Zone Charcoal
Finish on the blazing side for crust; move to cool side if flare-ups. Perfect for tomahawks and Porterhouse.
Torch (Finish Only)
Use as a finisher on already-hot surfaces or for edges/fat caps. Keep the flame moving and close to the surface to avoid off-flavors.
Crust boosters: dry the surface meticulously; consider a very light dusting of powdered glucose or a pinch of baking soda on dry meat for faster browning (optional, advanced).
Cooking From Frozen (Meatman-Friendly)
We ship steaks frozen to lock in peak quality. Cook straight from frozen—just add time.
How
- No need to thaw. Bag while still wrapped, then remove wrap inside the bag if helpful to keep hands warm/dry.
- Add +30–60 minutes to the core-through times in the thickness table.
- Dry aggressively before the final sear (frozen steaks shed more moisture).
Pro Move
Batch cook multiple steaks sous vide, ice-bath chill (see Safety), then sear to order over the next 3–4 days—perfect for dinner parties.
More on freezing, thawing and quality: see our Meat Safety & Storage Guide.
Flavor Boosters (Simple Wins)
Compound Butter
Butter + garlic + herbs + lemon zest. Add a slice at serve.
Finishing Salts
Flaky sea salt or smoked salt after slicing = pop and texture.
Pan Jus
Deglaze with a splash of stock/wine; mount with butter.
High-marbled programs: USDA Prime and Wagyu/Kobe need less added fat—keep the sear brief and let the beef shine.
Safety & Storage Basics
- Minimum bath temp: 129°F / 54°C for steaks. Avoid prolonged low-temp cooking below this point.
- Clean handling: Keep raw juices away from ready-to-eat items. Sanitize surfaces and tools.
- Cook-hold windows: Follow the “Recommended Window” above to avoid texture softening.
- Chilling for later: To refrigerate, chill sealed steaks in an ice bath ~30 minutes before moving to the fridge (helps pass quickly through the 130–40°F / 54–4°C zone).
- Storage: Refrigerated, cooked sous-vide steaks are typically enjoyed within 3–4 days. Reheat in a bath set to your original temp until warmed through, then re-sear quickly.
For broader cold-chain guidance (freezing, blast/flash freezing, fridge/freezer temps), see our Meat Safety & Storage Guide.
Sous Vide Steak — FAQs
What’s the single best temp for steak?
For most palates, 131–133°F (55–56°C) yields a classic medium-rare that sears beautifully. If you like it cooler, 129°F (54°C) is excellent with a brief, blazing sear.
How long can I leave steak in the bath?
Use the “Recommended Window” by thickness. Extra time adds convenience, but very long holds soften texture—especially in the 129–134°F range.
Should I pre-sear before the bath?
Optional. A quick pre-sear adds flavor but isn’t required. Always perform a final high-heat sear after the bath for crust.
Does sous vide work for Dry-Aged or Wagyu/Kobe?
Yes—keep temps in the MR range and use a short, very hot sear. High-marbled steaks like USDA Prime are outstanding sous vide.
Can I sous vide, chill, and sear later?
Absolutely. Ice-bath chill the sealed steaks, refrigerate up to 3–4 days, then rewarm in a bath at your original temp and re-sear to serve.