Sous Vide Steak (Temperature and Time Guide)

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This recipe will provide you with the most satisfying, smooth, luscious, and rich steak you’ve ever tasted when you’re craving a fancy dinner after a long tiring day.

Although steak can be a bit of a hassle when cooking it and the results are not always exactly satisfying. Using sous vide will actually make you love cooking the steak!

This technique allows your steak to cook evenly from all its sides to the doneness you prefer according to the temperature you will set, ensuring the same results every single time. (Follow the temperature guide that I will include in the recipe) So you won’t need to watch your steak like a hawk to ensure it’s not over or undercooked!

Time and Doneness Guide

It’s important to note that there are different guides according to the meat cut you will use. So for example

if you are going to cook tenderloin:

Doneness of the steak Temperature of Sous vide Time of cooking
Rare (cool red center) 125°F (52°C) 45 minutes to 2 hours
Medium-rare (warm red center) 130°F (54°C) 45 minutes to 3 hours
Medium (warm pink center) 140°F (60°C) 45 minutes to 3 hours
Medium-well (slightly pink center) 150°F (66°C) 45 minutes to 3 ½ hours
Well-done (little or no pink) 160°F (71°C) 1 to 3 hours


Doneness of the steak Temperature of Sous vide Time of cooking
Rare 125°F (52°C) 1 to 2 hours
Medium-rare 130°F (54°C) 1 to 3 hours
Medium 140°F (60°C) 1 to 3 hours
Medium-well 150°F (66°C) 1 to 3 ½ hours
Well-done 160°F (71°C) 1 to 3 hours

As for the flank and Skirt steaks:

Doneness of the steak Temperature of Sous vide Time of cooking
Rare 125°F (52°C) 2 to 3 hours
Medium-rare 130°F (54°C) 2 to 4 hours
Medium 140°F (60°C) 2 to 4 hours
Medium-well 150°F (66°C) 2 to 3 hours
Well-done 160°F (71°C) 2 to 3 hours

When it comes to the much tougher steaks like chuck and round steaks, you have two options, either:

  • Adjust the temperature to over 160 °F and leave it to cook for 24 hours, which will result in “Fall-off-the-bone” tender and super juicy meat.
  • Cook it to medium-rare steak by following the same instructions as the Tender cuts.

Some tips for this recipe:

  • In the case of frozen steak, leave it for an extra 30 minutes to cook.
  • Make sure to cook the steak according to the time indicated. Overcooking the steak in sous vide is probably unlikely. However, if it did overcook, it will result in soft, texture-less meat.
  • Cooking Tenderloin, RIBEYE, SIRLOIN, STRIP, T-BONE, or PORTERHOUSE to medium-rare give the most fulfilling, rich, and delicious steak!
  • When cooking a flank or skirt steak, it’s better to leave it to marinate for few hours, as these meat cuts are a bit tough, so marinating it for a longer time will ensure their tenderness and juiciness.


Here’s a guide to learn how to use the sous vide for cooking the best steak ever with the perfect doneness for your taste!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2


  • 1 lb of steak (any type you want)
  • ½ teaspoon of salt (Flaky or coarse salt preferred)
  • ½ teaspoon of black pepper
  • 1 tablespoon of olive oil
  • 2 finely chopped garlic cloves
  • Some chopped rosemary and thyme for seasoning.


  • Prepare your meat cut by rubbing with your hands half the amount of olive oil.
  • Sprinkle the salt, pepper, chopped garlic, and the herbs on the steak. Leave it to marinate for (30 minutes to 2 hours in case of using skirt or flank steak)
  • To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature according to the required doneness. ( check the temperature-doneness guide)
  • Now, for the ‘Water displacement’ technique, you will need to put your steak in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
  • Dip the bag completely into the sous vide container.
  • Leave it to cook. According to the size of the steak, the time for cooking is determined. 1 hour for 1-inch, 2 hours for 2-inch steak.
  • When it’s done, remove the steak from the bag and let it cool in the fridge or ice bath for 10 minutes
  • After letting it chill for a bit, wipe it with a paper towel well to remove all excess moisture.
  • Sprinkle some more salt and pepper according to taste, then transfer the steak to a hot skillet on medium-high heat with the rest of the olive oil.
  • Let the steak crisp up for 1 minute on each side.
  • Slice the steak and dish it up with some mashed potatoes and cooked vegetables. Enjoy!


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