Sous Vide Griddled Steak | 7 Pro Tips for Crisp, Juicy Results

Hi there! I’m Jasmine, the home cook behind SousVideRecipe.com. Growing up in sunny Florida, I was always inspired by fresh coastal flavors, sizzling seafood, and vibrant dishes. But discovering sous vide cooking changed everything about the way I approach the kitchen. Once I realized how much control sous vide offered, I couldn’t believe how perfectly it transformed even simple cuts of meat.

The first time I made Sous Vide Griddled Steak was a little experiment that turned into a family favorite. My husband had surprised me with a brand-new flat top griddle for my birthday, and of course, I couldn’t wait to try it. I had already mastered sous vide steak in a cast iron pan, but I wondered if using the griddle would bring that restaurant-style crust to the next level.

I picked up a couple of thick sirloin steaks—perfect candidates for Sous Vide Griddled Steak. After seasoning them well and setting my sous vide circulator to 129°F, I let them soak in that perfectly controlled water bath. The kitchen filled with the warm, cozy aroma of beef slowly cooking to tender perfection.

Meanwhile, I fired up the griddle to over 500°F. I could hear it sizzling and spitting as it came to temp, and that’s when the real magic of Sous Vide Griddled Steak began. After carefully patting the steaks dry (a key step!), I laid them on the blazing hot surface and gave each side a quick, intense sear.

That first bite? Total perfection. The steak was juicy and tender from the sous vide process, with a rich, crispy golden crust that tasted just like something from a high-end steakhouse. It was that perfect balance of technique and texture that made me fall in love with Sous Vide Griddled Steak.

Since that night, Sous Vide Griddled Steak has become a mainstay at our house. It’s the first thing I make when we have friends coming over for dinner. It’s the dish I lean on when I want a steak that’s guaranteed to impress. And best of all, it works with all kinds of cuts—sirloin, ribeye, striploin, flat iron—you name it.

There’s something about the way sous vide locks in moisture while the griddle creates such a deep, flavorful crust. Every time I pull a perfectly cooked Sous Vide Griddled Steak off the griddle, I’m reminded why I love this method so much. Whether you’re cooking for a special occasion or just an easy weekend meal, Sous Vide Griddled Steak delivers show-stopping results every time.

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Why the method creates steakhouse-quality results

What makes Sous Vide Griddled Steak so special? For me, it all comes down to precision and control—two things that are often hard to achieve with traditional cooking methods. When you’re making Sous Vide Griddled Steak, you’re combining the absolute precision of sous vide with the intense, even heat of a griddle. That pairing gives you steakhouse-quality results right at home, every single time.

Sous vide allows you to cook your steak exactly the way you like it—no guessing, no uneven doneness. Whether you prefer medium-rare, medium, or even rare, the sous vide circulator locks in that temperature perfectly. You can say goodbye to the days of overcooked edges or underdone centers. Every inch of your Sous Vide Griddled Steak will be juicy, tender, and perfectly cooked.

But the real magic happens when you finish that sous vide steak on a blazing hot griddle. A griddle gives full surface contact with the steak—no gaps, no grill marks with untouched spots. That direct heat creates an irresistible Maillard crust across the entire surface of your Sous Vide Griddled Steak, delivering flavor and texture you just can’t match with other methods.

Another thing I love about Sous Vide Griddled Steak? It works beautifully with almost any cut of beef. Whether you’re working with a thick-cut sirloin, a rich New York strip, a flavorful picanha, or even a ribeye, this method brings out the best in the meat. I’ve used this technique for dinner parties, casual weeknights, and even cookouts—and Sous Vide Griddled Steak never fails to impress.

Choosing the Best Steak for Sous Vide and Griddle

One of the reasons Sous Vide Griddled Steak works so well is because it’s adaptable to almost any cut of steak. I personally love it for thicker cuts—ideally 1 to 1.5 inches thick—since that extra thickness helps the steak stay juicy during the quick high-heat sear.

Some of my go-to cuts for this method include New York strip, ribeye, sirloin, and picanha. If you’ve never tried picanha, definitely give it a shot—the fat cap renders beautifully with sous vide and crisping it up on the griddle takes it over the top. Another great option is a tri tip steak, which benefits from long sous vide time and a hot finish.

When it comes to seasoning, simple is often best. I use Meat Church Holy Cow with a little Garlic & Herb blend, but your favorite steak rub works just fine. The key is to season generously and let it sit in the bag for at least 30 minutes before going in the bath—this helps build flavor throughout the steak.

Sous Vide Temperatures and Timing for Griddled Perfection

Getting your Sous Vide Griddled Steak just right starts with selecting the right temperature. For most medium-rare fans (that’s my house!), 129°F is the magic number. It delivers that beautiful pink center with unbeatable juiciness. If you prefer your steak medium, 135°F is a great target.

Here’s a quick guide to sous vide timing for griddled steak:

Steak Thickness	Sous Vide Time
1 inch	90 minutes
1.5 inches	2 hours
2 inches	2.5–3 hours

Remember, sous vide is very forgiving—if you go an extra 30 minutes, no worries. The steak will still come out juicy. Just don’t forget to dry it well before hitting the griddle (we’ll get into that next).

By the way, if you’re experimenting with different cuts, check out this medium rare sous vide striploin guide for extra ideas on temps and timing.

Griddle vs Grill: Why a Griddle Wins with Sous Vide Steak

One of the most common questions I get is, “Can I just grill the steak after sous vide?” The short answer: you absolutely can. But if you want that true steakhouse-quality crust—the kind that has diners swooning—Sous Vide Griddled Steak is the clear winner. The reason? It all comes down to heat contact and consistency.

A griddle provides even, solid surface contact across the entire steak. When making Sous Vide Griddled Steak, this means every bit of that exterior can develop a deep, flavorful Maillard crust. On a traditional grill, the grates create attractive marks, sure—but much of the surface remains untouched. You lose out on that uniform, golden-brown sear that makes Sous Vide Griddled Steak so crave-worthy.

If you’ve ever finished a sous vide steak in a cast iron skillet, you already know how good the results can be. Now imagine scaling that up with a flat top griddle: more space, higher heat, and the ability to cook multiple steaks at once. That’s why I use my griddle any chance I get when preparing Sous Vide Griddled Steak. It’s especially handy for larger gatherings—I’ll often pair it with dishes like this reverse sear prime rib for big family dinners.

For best results, heat your griddle to at least 500°F. This level of heat is crucial for Sous Vide Griddled Steak, allowing for a quick, intense sear that develops maximum flavor without risking overcooking the interior. I always recommend using an infrared thermometer to check the surface temperature. It ensures you’re hitting that perfect searing zone—and trust me, it makes a huge difference when crafting restaurant-worthy Sous Vide Griddled Steak at home.

How to Sear Sous Vide Steak on a Griddle

The first key to creating the perfect Sous Vide Griddled Steak? Dry it thoroughly. Moisture is truly the enemy of a good sear. After pulling your steak from the sous vide water bath, remove it from the vacuum bag and pat it completely dry with paper towels. Don’t rush this step! The drier the surface, the better the crust. You want the exterior of your Sous Vide Griddled Steak to feel almost tacky—this means it’s ready for searing.

Next comes the heat. To achieve that signature crust on your Sous Vide Griddled Steak, you’ll need your griddle or flat top ripping hot—at least 500°F, if not a bit higher. I like to preheat my griddle while the steak is in its final minutes of sous vide. That way, when the steak comes out of the bath and is dried, the griddle is primed and ready.

Now, when it comes to fat, less is more here. You don’t want to use oil at this stage; at such high temperatures, oil will pop and splatter. Butter will burn quickly. Instead, place the Sous Vide Griddled Steak directly onto the dry surface. If you have one, a burger press or grill weight helps a lot—pressing the steak flat against the hot griddle surface encourages an even, gorgeous crust.

Sear your Sous Vide Griddled Steak for about 1 minute per side. That’s really all it takes! Thanks to the sous vide process, the interior is already perfectly cooked. The goal now is simply to develop that beautiful, golden brown crust. You’ll see it happen quickly.

If you love butter-finished steaks (who doesn’t?), try topping your Sous Vide Griddled Steak with a pat of garlic herb butter right after searing. Let the butter melt into the crust while you slice against the grain. The flavor is absolutely mouthwatering.

If you’d like to practice this technique, a flavorful cut like flat iron steak works beautifully with the griddle method. Once you get the hang of it, you’ll be turning out flawless Sous Vide Griddled Steak any night of the week.

Serving & Pairing Ideas for Sous Vide Griddled Steak

Now that you’ve got that gorgeous crusted Sous Vide Griddled Steak ready to serve, the fun part begins—how do you present it so it looks and tastes its absolute best?

First, always slice your Sous Vide Griddled Steak against the grain. This keeps every bite meltingly tender. I like to slice mine just after adding a pat of butter on top. Let the butter melt over the crusted surface, then sprinkle with a pinch of flaky sea salt. The contrast between the crispy edges, juicy interior, and that silky butter is hard to beat.

When it comes to sides, Sous Vide Griddled Steak pairs beautifully with classic steakhouse favorites. Crispy roasted potatoes are always a winner, especially if you toss them with garlic and herbs. Grilled asparagus adds a nice fresh contrast to the rich beef, and creamy mac and cheese is pure comfort food perfection.

If you want to brighten things up, try serving Sous Vide Griddled Steak with a bold chimichurri sauce. The zesty herbs and vinegar cut through the richness of the steak in the most delicious way. Or for a more indulgent twist, top your steak with blue cheese butter and watch your guests swoon.

One of the things I love about Sous Vide Griddled Steak is its versatility. You can dress it up for a fancy dinner or keep it casual for a weeknight meal. And if you’re looking for more fun steak ideas, you’ll definitely want to check out this creative dishwasher sous vide steak experiment—it’s a conversation starter for sure! Or, if your schedule’s tight, a zero-stress sous vide steak is the perfect quick-fix option.

No matter how you serve it, Sous Vide Griddled Steak always delivers big flavor and steakhouse-worthy results. It’s a dish you’ll be proud to share—again and again.

Conclusion

Sous Vide Griddled Steak is a fantastic way to bring steakhouse quality to your home kitchen. By combining the precision of sous vide with the unbeatable sear of a hot griddle, you’ll serve up juicy, flavorful steaks every time. Whether you’re working with sirloin, ribeye, strip, or flat iron, this method works wonders. Just remember: season generously, sous vide to the perfect temp, dry that steak well, and give it a hot, quick sear on the griddle. You’ll wow your family and friends with every bite.

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FAQs

You’ve got your steak cooked sous vide and your griddle is hot—let’s answer some of the most common questions people have about making Sous Vide Griddled Steak.

Can I grill steak after sous vide?
Yes! You can finish a steak on a grill after sous vide, but as we covered earlier, a griddle or flat top gives better surface contact for that restaurant-style crust. If you do use a grill, aim for screaming hot temps and use the hottest part of your grate.

Should you sous vide flat iron steak?
Absolutely! Flat iron steak is one of the most underrated cuts for sous vide. It has great marbling and tenderness when cooked sous vide and finished on the griddle. For a guide, check out this flat iron steak sous vide recipe.

How long should you sous vide a steak?
It depends on thickness—1 inch takes 90 minutes, 1.5 inches takes 2 hours, and 2 inches may need closer to 3 hours. See Part 2 for a full timing table.

How long to cook 2 inch steak on a Blackstone griddle?
The sous vide part handles the cooking! Once on the griddle, you only need about 1 minute per side—thanks to sous vide, the steak is already perfectly cooked inside.

What is the difference between a grill and a griddle?
A grill cooks over open flames or hot grates, while a griddle is a flat cooking surface. For sous vide steak, a griddle creates better all-over crust.

What is 147 degrees steak?
147°F would cook steak to medium-well—firm and less juicy. For most people, 129°F to 135°F is ideal for sous vide griddled steak.