Can You Over Cook Steak in Sous Vide? 7 Revealing Facts
A tender, flavorful steak cooked perfectly sous vide, then seared in butter with fresh aromatics for a rich, restaurant-style finish.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
4 steaks – any cut you prefer
Salt and pepper to taste
8 sprigs aromatics – thyme, rosemary, garlic
2 tbsp oil
4 tbsp butter
1 strong freezer-safe sealable bag
Instructions
1. Fill your sous vide with water and preheat to 130–135°F for medium rare (120–130°F for rare, 135–145°F for medium).
2. Pat the steaks dry with paper towels.
3. Season steaks generously with salt and pepper, then add aromatics.
4. Place steaks in a sealable bag and squeeze out all the air before sealing.
5. Submerge the bag into the water bath and cook for 1 to 1.5 hours (up to 2 hours max).
6. Remove steaks from the bag and pat dry again.
7. Heat oil in a skillet (cast iron recommended) over high heat.
8. Sear steaks on both sides for 45 seconds to 1 minute until crust forms.
9. Add butter and more aromatics to the pan and baste the steaks for rich flavor.
10. Serve immediately after slicing against the grain.
Notes
Do not exceed 2 hours in the sous vide bath for tender cuts to avoid mushy texture.
130°F is ideal for that classic pink medium rare center.
Resting isn’t required after sous vide, but always pat dry before searing.
Nutrition
- Serving Size: 6 oz
- Calories: 360
- Sugar: 0g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://sousviderecipe.com/can-you-over-cook-steak-in-sous-vide/