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The Ultimate Steak House Steaks Sous Vide

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Skip the restaurant and make your favorite steak house steak in your Sous Vide! This recipe is going to give you that melt in your mouth flavorful steak each and every single time. This is the Ultimate Steak House Steak recipe. 

We love beef, and steaks are our favorite. If you are wanting a way to cook steaks similar to what you can order at a steak house, consider grabbing your Sous vide!

The Ultimate Sous Vide Steak house Steaks

Steaks Sous Vide

This has quickly become my go-to way to make steaks. What I love is how easy it is to prep your steaks and then let the Sous Vide handle all the rest. All you have to do is select the temp to the preference of doneness that you like. I also like to use Chef Steps Time and Temp guide 

Sous Vide Steaks

Which Is The Best Steak For Sous Vide

You will find that a thicker steak is best as it will cook up really nice. You can use KC Strips, Ribeye, Flank steak, Flat Iron, and so on. There is no wrong steak to cook in the vide. Of course, the quality of your steak will provide you with the best results. 

I always recommend buying a steak that has a nice marble. Make sure the fat is white-colored and not yellow and the meat is bright and pink and red. Quality is key. 

The Ultimate Sous Vide Steaks

How Long Does It Take To Cook A Medium Rare Steak in The Sous Vide 

You will find all the cooking instructions below. I will share what internal temperature you want your steak to be for the doneness you are hoping for. 

As well all know everyone has their own personal preference on how done they want their steaks. Some prefer a little blood, others want it barely pink in the center and many like it well done. No matter what your preference is you will find you can cook your steak to exactly what you want. 

The Ultimate Sous Vide Steak house Steaks

What Temperature Do You Sous Vide Steak

Here is a quick guide below that can help guide you as to what to set your Sous Vide for cooking steak. You will need to Sear your steak on a cast iron skillet to get a nice crust to the outside of the steak. 

    • Rare Steaks Set to 129ºF
    • Medium Steaks Set to 140ºF
    • Well Done Steaks Set to 158ºF

 

The Ultimate Sous Vide Steak house Steaks

 

What To Serve With Steak 

Steaks are such a versatile recipe, so you can pair it with pretty much any and every side dish you can think of.

The Ultimate Sous Vide Steak house Steaks

How To Store Leftover Steak 

If you have leftovers, simply place them in an airtight container and stick in the fridge for up to three days. We tend to use the leftover steak for topping salads, making a homemade hash, or just heating it up and eating that way. We have also make stir fry with leftover steak that was really tasty.

The Ultimate Sous Vide Steaks

The Ultimate Sous Vide Steak house Steaks

The Ultimate Steak House Steaks Sous Vide

Yield: 3
Prep Time: 5 minutes
Cook Time: 1 hour
Additional Time: 5 minutes
Total Time: 1 hour 10 minutes

Skip the restaurant and make your favorite steak house steak in your Sous Vide! This recipe is going to give you that melt in your mouth flavorful steak each and every single time. This is the Ultimate Steak House Steak recipe. 

Ingredients

  • 3 New York Strip Steaks 
  • 3 tbs course salt
  • 3 tbs course pepper
  • 3 tbs butter
  • 2 tbs olive oil
  • 3 cloves garlic

Instructions

  1. Place salt and pepper on each steak
  2. Place in a zip lock bag or vacuum-sealed bag
  3. Place in your water bath sous vide
  4. Cook for 1-2 hours Temp to how you want the steak to turn out.


Rare: 129 Ferinheight

Medium: 135 Ferinheight

Well Done: 154 Ferinheight

  1. Remove from the plastic bag and pat dry.
  2. Using a cast iron or stainless steel Pan. ( I used a cast iron with grates)
  3. Preheat pan to about 500 degrees.
  4. Place oil in pan and sear steak about 2 minutes per side.
  5. Add butter and garlic to the pan.
  6. Remove and serve.

Notes

You can not overcook sous-vide steaks.

If you do not want to eat the steak right away you can flash freeze them by placing them in a bowl of ice water for 5 minutes while still in the vacuum-sealed bag.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 49mgSodium: 3246mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 12g

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