How to Sous Vide T-bone Steak

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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 mins
Cook Time 1 hr
Resting Time 10 mins
Total Time 1 hr 15 mins
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!

Related Dinner Recipes

Sous vide sausage
London broil sous vide
Sous Vide Ribeye Steak

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Welcome to Julie’s kitchen site, where we like to share everything food-related. Starting from raw ingredients. How to pick, store, cook, freeze, and reheat them, moving to all the kitchen appliances that would be an indispensable necessity to you, that would make your life easier. Ending with the most flavorful, fancy, and amazing detailed food recipes that you can make at the comfort of your home, and easily impress all your guests with, all while enjoying cooking them.