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Sous Vide Steak Guide

Welcome to the ultimate guide to sous vide steak. We'll take you through the general process of cooking sous vide steaks as well as the safety behind it.

We'd love to hear any feedback or suggestions, as well as your favorite recipes so just drop us a line and we'll try to get it into the guide!

This information, as well as over 100 recipes, is available in our book Beginning Sous Vide which you can get at Amazon.com or as a pdf download.

Table of Contents


Benefits of Sous Vide Steak

Sous Vide Steak Safety


Medium-rare steak is cooked between 130°F to 139°F, we recommend cooking it at 131°F to give yourself a few degrees of temperature variation above the bottom of the safe zone but feel free to experiment with any temperatures in that range. Depending on the toughness of the cut of beef, it may need to be cooked anywhere from 2 hours up to 1 or 2 days.

For each steak we also give directions for medium, these are normally cooked between 140°F and 149°F, though we recommend not going above 140°F because the beef begins drying out quickly and with sous vide there is no gain in food safety above 131°F.

Most steaks can be cooked sous vide for 2 to 4 hours and will result in a more tender version of how that steak traditionally tastes. However, for some tougher steaks longer cooking times can result in steak with tenderness rivaling tenderloin, with no loss of the full, beefy flavor these cuts are known for. It is also good to keep in mind that different quality of meat cooks at different speeds, for instance most grass fed beef cooks faster and needs less time to tenderize.

Sous Vide Steak General Process

Sous Vide Steak Recipes

Sous vide tri tip roasted fennel olive salad

Sous Vide Tri-Tip Recipe with Roasted Fennel and Orange Salad

This sous vide tri-tip steak recipe takes full advantage of the rich, meaty cut and is tenderized through the sous vide process and pared with an exotic fennel, orange, and olive salad.
Sous vide filet blue cheese mousse

Sous Vide Filet Mignon Recipe with Blue Cheese Mousse

Sous vide filet mignon, or beef tenderloin, is a super tender, lean cut of beef that is often served as a fancy steak and works great with the low temperature precision cooking.
Sous vide ribeye asian glazed

Sous Vide Ribeye Recipes with Asian Glaze

Often during the week you only have time for a quick meal. These Asian Glazed sous vide ribeye steaks are one way to still have a flavorful dish without spending a lot of time in the kitchen.

Because it is already very tender there are several ways to sous vide ribeye steak. You can cook it by thickness, using a sous vide thickness ruler, just long enough to bring it up to temperature. You can also cook it for up to 8 hours because of the amount of fat in the steak. One of my favorite ways is to sous vide it for several hours then chill it in a 1/2 ice - 1/2 water bath.
Sous vide steak avacado mushrooms

Sous Vide Rib Steak Recipe with Zucchini, Mushrooms, and Guacamole

Even though sous vide steak recipes are very prevalent it's hard not to write about them in summer because I spend so much time outside grilling. I also love the convenience of sous vide steak. I can toss a pouch into the water bath and whenever we're ready to eat later in the day I can pull it out and quickly sear it on the grill.
Sous vide beef salad figs

Sous Vide Beef Salad with Figs Recipe

One of the hard parts about summer cooking is keeping the food light. While I love pulled pork, big steaks, and juicy hamburgers I can only take so much heavy food. This sous vide beef salad with figs recipe is a nice alternative to some of the heavier meals while still giving me my beef fix.
Sous vide sirloin steak wwworks

Sous Vide Sirloin Steak Recipe

Now that spring is finally coming around, it's time to start grilling. There's lots of ways to utilize sous vide with your grill but sometimes you just want a simple meal with some grill flavor. This sous vide recipe fits the bill.
Sous vide steak close up

Sous Vide Freezer Steaks Recipe

One of the most convenient uses of sous vide cooking is to use it to defrost and cook foods that come straight from the freezer. As long as the food is vacuum sealed you can take it directly from the freezer and put it in a pre-heated water bath. Just add 15-30 minutes to the recommended cooking time from the sous vide recipe and it should come out perfectly.
Img 0444

Sous Vide Steak Salad Recipe

This sous vide recipe for steak salad is a different use of the sous vide technique. Instead of using sous vide to cook the meat for a long period of time, you use it to add perfectly medium rare steak to your salad. The thyme and garlic help add a little kick to the steak while the honey mustard dressing adds a strong flavor to the salad itself.


Sous Vide Steak Time and Temperatures

Here are our recommended sous vide steak time and temperatures for various cuts of steak.
Blade Steak
Medium Rare131°F for 4 to 10 Hours (55.0°C)
Medium140°F for 4 to 10 Hours (60.0°C)
Bottom Round Steak
Medium Rare131°F for 1 to 3 Days (55.0°C)
Medium140°F for 1 to 3 Days (60.0°C)
Chuck Steak
Medium Rare131°F for 1 to 2 Days (55.0°C)
Medium140°F for 1 to 2 Days (60.0°C)
Eye Round Steak
Medium Rare131°F for 1 to 2 Days (55.0°C)
Medium140°F for 1 to 2 Days (60.0°C)
Flank Steak
Medium Rare131°F for 1 to 2 Days (55.0°C)
Medium140°F for 1 to 2 Days (60.0°C)
Flat Iron Steak
Medium Rare131°F for 4 to 10 Hours (55.0°C)
Medium140°F for 4 to 10 Hours (60.0°C)
Hamburger
Medium Rare131°F for 2 to 4 Hours (55.0°C)
Medium140°F for 2 to 4 Hours (60.0°C)
Hanger Steak
Medium Rare131°F for 2 to 3 Hours (55.0°C)
Medium140°F for 2 to 3 Hours (60.0°C)
Porterhouse Steak
Medium Rare131°F for 2 to 3 Hours (55.0°C)
Medium140°F for 2 to 3 Hours (60.0°C)
Rib Steak
Medium Rare131°F for 2 to 8 Hours (55.0°C)
Medium140°F for 2 to 8 Hours (60.0°C)
Ribeye Steak
Medium Rare131°F for 2 to 8 Hours (55.0°C)
Medium140°F for 2 to 8 Hours (60.0°C)
Shoulder Steak
Medium Rare131°F for 4 to 10 Hours (55.0°C)
Medium140°F for 4 to 10 Hours (60.0°C)
Sirloin Steak
Medium Rare131°F for 2 to 10 Hours (55.0°C)
Medium140°F for 2 to 10 Hours (60.0°C)
Skirt Steak
Medium Rare131°F for 1 to 2 Days (55.0°C)
Medium140°F for 1 to 2 Days (60.0°C)
T-Bone Steak
Medium Rare131°F for 2 to 3 Hours (55.0°C)
Medium140°F for 2 to 3 Hours (60.0°C)
Tenderloin Steak
Medium Rare131°F for 2 to 3 Hours (55.0°C)
Medium140°F for 2 to 3 Hours (60.0°C)
Top Loin Strip Steak
Medium Rare131°F for 2 to 3 Hours (55.0°C)
Medium140°F for 2 to 3 Hours (60.0°C)
Top Round Steak
Medium Rare131°F for 1 to 2 Days (55.0°C)
Medium140°F for 1 to 2 Days (60.0°C)
Tri-Tip Steak
Medium Rare131°F for 2 to 10 Hours (55.0°C)
Medium140°F for 2 to 10 Hours (60.0°C)


Sous Vide Steak Pasteurization Times

Here are the required cooking times from the USDA Guide to pasteurize beef.
Temp in F Time
130112m
13189m
13271m
13356m
13445m
13536m
13628m
13723m
13818m
13915m
14012m
1419m
1428m
1436m
1445m
1454m
1462m 30s
1472m
148107s
14985s
15067s
15154s
15243s
15334s
15427s
15522s
15617s
15714s
1580s
1590s
1600s


Sous Vide Steak Resources

CookingSousVide.com

Sous vide equipment, benefits of sous vide, and general sous vide safety.

USDA Time and Temperature Guide

The USDA Guide from the Food Safety and Inspection Service website.

Practical Guide to Sous Vide

An excellent guide by Douglas Baldwin focused around the science and safety of sous vide cooking.

Sous-Vide 101

One of a series of guides on sous vide cooking at Serious Eats.

Sous Vide Cooking

Jean-Francois has a very informative blog about sous vide and some less usual applications of it.

eGullet Thread

A very long forum string from eGullet, about over 125 pages long that covers almost everything you need to know about sous vide if you have the time to look through it all.

Sous Vide Shirts, Hats, and Mugs

If you want to show off your love of sous vide cooking there are some good products here.

Fifty Four Degrees

They have some fantastic sous vide recipes and techniques.

Sous Vide Supreme

A nice collection of sous vide recipes from around the web.
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