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Sous Vide Steaks

Unlike traditional cooking methods, where a steak can end up under or overcooked, Sous Vide cooking eliminates the guesswork. Sous Vide precision cooking methods solve the issue of guessing when your steak is cooked to your liking and delivers perfectly cooked steaks. Sous Vide uses a low-heat, long-time cooking process, which allows for evenly cooked steaks from end to end. Every bite is guaranteed to be tender and juicy!

Cooking steak Sous Vide is a two-phase process — preparation and cooking. The first phase of preparation involves thawing you steak, seasoning, and preheating your Sous Vide. Then, you are ready to cook! The cooking phase includes cooking your steak in the Sous Vide and searing it in a skillet. Searing the steak in a skillet on the stove or on the grill is an important step when using the Sous Vide method to cook steaks — it ensures the outside of the steak has a golden-browned crust while the inside has already been cooked to perfection.

Follow the steps below to cook the perfect Sous Vide Steak!

Additionally, you can find cut specific steak cooking recommendations for each cut on our How To Cook Steaks page.


Preheat water bath.
1

Preheat your Sous Vide

Preheat your water bath: Fill your Sous Vide container with warm water and set the sous vide device to the appropriate temperature for the desired doneness. The Sous Vide device should be set as follows:

  • Rare: 122°F
  • Medium-Rare: 129°F
  • Medium: 135°F
  • Medium-Well: 145°F
Prepare steaks
2

Preparing your steaks

Be sure your steaks are completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature.

Once your steak has reached room temperature, remove your steak from the plastic packaging and place in a heat-stable vacuum-sealed bag for cooking.

Before vacuum sealing in a heat-stable sous vide bag, we recommend seasoning your steaks with Kansas City Steaks Original Steak Seasoning for an enhanced flavor prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steaks Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing.

Start cooking.
3

You’re ready to start cooking

After thawing, bringing to room temperature, vacuum-sealing in sous vide bag, seasoning, and preheating the sous vide, you're finally ready to start cooking.
Check water temperature.
1

Check your water temperature

Ensure the water bath has fully reached the desired temperature for cooking before adding in the steak.
Packaged steak.
2

Place the packaged steak in the Sous Vide and set the time based on the desired doneness

Place the packaged steak in the water bath and allow it to cook for the recommended time based on your desired degree of doneness based on the Measuring Doneness Chart below.
Remove steak from the Sous Vide
3

Remove steak from the Sous Vide

Once your steaks are finished cooking, remove them from the sous vide and remove them from the packaging.
Preheated skillet.
4

Preheat a skillet over high heat for about 5 minutes

Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear!
Sear steaks.
5

Sear steaks on a lightly coated skillet

Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Place your steaks on the skillet and sear for approximately 2 minutes on each side. Sear until the steaks reach the final desired internal temperature, according to the Measuring Doneness Chart below.

The sear will give your steaks the rich golden-brown color and enhanced flavor typically associated with grilled steaks.

Steaks served immediately on board.
6

Serve immediately

Unlike other methods of cooking steak, the low-heat and long-time cooking technique used in sous vide does not draw the juices of the meat to the surface, so additional resting time is not needed.
Steak Topped with Kansas City Steak Finishing Butter
7

Add additional flavor based on preferences

We recommend adding an additional savory flavor by topping your steak with Kansas City Steak Finishing Butter!


Sous Vide Steak Cooking Times Chart

Cooking times for Sous Vide Steaks are provided in the chart below. Use a meat thermometer and the Measuring Doneness Chart below to achieve the perfect steak doneness.

Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.

 

Sous Vide
Temperature
Sous Vide
Rare
1-inch
122°F
45 mins
1½ inches
122°F
1–2½ hrs
Medium-Rare
1-inch
129°F
45 mins
1½ inches
129°F
1–4 hrs
Medium
1-inch
135°F
45 mins
1½ inches
135°F
1–2½ hrs
Medium-Well
1-inch
145°F
45 mins
1½ inches
145°F
1–3½ hrs

How to Cook Steaks by Cut




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