Finish Sous Vide Steak in Broiler: Amazing Crust in 5 Mins
A perfectly cooked sous vide steak finished under the broiler for a golden, crispy crust and juicy, tender interior—easy, clean, and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Sous Vide + Broiler
- Cuisine: American
Ingredients
2 rib-eye steaks, 1 1/2 inches thick, or another steak of your choice
Kosher salt
Fresh ground pepper
Additional spice rub of your choice
1 tablespoon extra virgin olive oil
Instructions
1. Fill your pot with water and set the immersion circulator to your desired temperature.
2. Season steaks with salt and pepper.
3. Place each steak in a separate resealable freezer bag using the water displacement method.
4. Cook sous vide for a minimum of 1 hour.
5. Preheat the broiler and place oven rack 4–6 inches from element.
6. Remove steaks from bag and pat very dry.
7. Place steaks on a wire rack over a foil-lined baking sheet.
8. Broil steaks for 1–2 minutes per side or until a golden crust forms.
9. Optional: Use tongs to sear fat edges if needed.
10. Remove, rest briefly, slice, and serve.
Notes
Always dry steaks thoroughly before broiling for best crust.
Refrigerated steaks should be reheated before broiling.
Broiling is ideal for finishing multiple steaks at once.
Use a wire rack for even broiler exposure and avoid sogginess.
Nutrition
- Serving Size: 1 steak
- Calories: 680
- Sugar: 0g
- Sodium: 125mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 160mg
Find it online: https://sousviderecipe.com/finish-sous-vide-steak-in-broiler/