How to Sous Vide T-bone Steak

This post may contain affiliate links. Please read my disclosure policy.

T-Bone steak is a tender, marbled, and expensive meat cut that needs to be cooked by an expert for the best results. Fortunately, Sous Vide exists!

The results of Sous vide T-bone steak is beyond perfect, and you don’t actually need to be a professional cook to make it. All you need to do is follow the instructions and the temperature guide with a few simple ingredients to make this delicate, fancy, and mouthwatering dish for dinner.

Some tips you need to consider

  • It’s essential to season the steak generously before and after the Sous Vide step. This will enhance the natural steak flavor and tenderize it.
  • You can Sous Vide frozen steak simply by increasing cooking time by 30 minutes.
  • It’s best to cook this meat cut to medium-rare or medium at 135°F (57°C) to retain the tenderness, texture, and flavor of the meat, so it doesn’t become chewy. However, you are free to cook it to any doneness you prefer.

Here’s a Temperature/doneness guide for you

Steak Doneness Temperature used
Rare 130°F (54°C)
Medium-rare 135°F (57°C)
Medium 145°F (63°C)
Medium-well 155°F (68°C)
Well done 165°F (73°C)

Best Sous Vide T-bone Steak Recipe

Learn how to professionally cook a T-bone Steak with zero effort and impressive results.
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 4


  • 1 ½ pound of t-bone steak (1.5-inch thickness is preferred)
  • ½ teaspoon of kosher salt
  • ¼ teaspoon of black pepper
  • 1 tablespoon of olive oil
  • Fresh herbs for garnishing (Thyme, rosemary, or minced garlic)


  • To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 135°F (57°C). Leave it to preheat.
  • Season your T-bone steak by rubbing ½ tablespoon of olive oil on both steak sides. Sprinkle the salt and pepper generously on both sides.
  • Now, for the ‘Water displacement’ technique, you will need to put your steak with the herbs (optional) 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 for 1 hour. If it’s 2-inch thick, cook it for 1.5-2 hours.
  • When the 1 hour is done, transfer the bag with the steak to cool off in the refrigerator for 10 minutes.
  • Remove excess moisture from the steak with a paper towel. Sprinkle some salt and pepper according to taste.
  • On a hot iron skillet, put on a medium-high flame, sprinkled with the rest of the olive oil, sear your steak for 1 minute on each side.
  • Separate the meat from the T-shaped bone. Slice the meat into strips and Enjoy!


How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.