Sous Vide Steak Medium Rare Temp: Foolproof Guide + 7 Juicy Tips

Growing up in Florida, I always loved a good grilled steak. There’s nothing quite like the sizzle of steak on a hot grill, that smoky aroma wafting through the backyard. But no matter how carefully I watched the grill, or how many thermometers I used, sometimes my steak came out uneven — too rare in the center, or sadly overdone along the edges. It was frustrating. I wanted that perfect medium rare steak every single time. That all changed when I discovered the magic of sous vide steak medium rare temp.

The first time I cooked steak in a sous vide bath set precisely to sous vide steak medium rare temp, I couldn’t believe the difference. The results were incredible. Every bite was warm, juicy, and tender from edge to edge, with none of the guesswork. There were no grey bands of overcooked meat, no tough bites near the edges. It was everything I had wanted from a perfectly cooked steak.

What amazed me most about using sous vide steak medium rare temp was the freedom it gave me. I didn’t have to stress about the exact timing or flipping the steak constantly. Once the steak was sealed and placed in the water bath at sous vide steak medium rare temp, I could relax, prep side dishes, or enjoy a glass of wine. After the sous vide time was up, all that was left was a quick sear to develop that delicious crust. From that first experience, I was absolutely hooked on cooking sous vide steak medium rare temp. It became my go-to method anytime I wanted reliable, steakhouse-quality results at home..

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The Perfect Medium Rare Temp for Sous Vide Steak

So what’s the magic number for sous vide steak medium rare temp? For most cuts, 129°F (54°C) is the sweet spot. It delivers a steak that’s warm, rosy pink, and incredibly tender. Some prefer a slightly higher 130°F or even 131°F if you like it a touch firmer. One of my go-to references is this sous vide cooking times and temperatures chart — so handy when planning. And if you’re trying this with other proteins too, check out my sous vide chicken breast recipe or sous vide salmon temperature guide for more inspiration.

Of course, tastes vary. Some steak lovers prefer their sous vide steak medium rare temp set just a degree or two higher. 130°F or even 131°F delivers a steak that is still medium rare but with a slightly firmer bite. Personally, I stick to 129°F for ribeye, strip, porterhouse, and filet mignon — it simply gives the most luxurious texture and juiciness. The beauty of using sous vide steak medium rare temp is that you can fine-tune it to match your personal preference and still guarantee a consistent outcome.

Best Sous Vide Steak Medium Rare Temp and Timing

Getting that perfect sous vide steak medium rare temp always starts with precision. One of the reasons I love sous vide so much is because it takes all the guesswork out of steak night. You don’t have to worry about how thick the steak is or if the pan was hot enough. With sous vide steak medium rare temp, you simply set the temperature you want — and the results will always be consistent.

I personally recommend cooking at 129°F (54°C) for a classic medium rare steak. At this sous vide steak medium rare temp, the steak comes out juicy, tender, and perfectly pink all the way through. If you like your steak a little on the rare side, you can easily lower your sous vide steak medium rare temp to 127°F (53°C), which will give you an even softer, more delicate bite. Prefer a bit more firmness? Raise your sous vide steak medium rare temp slightly to 130–131°F (55°C) and you’ll get a steak with that perfect balance of tenderness and chew.

Cooking Times for Different Steak Thicknesses

Timing really depends on how thick your steak is when cooking at sous vide steak medium rare temp. For a 1-inch steak, I’ve found that cooking it for 1 hour at 129°F (54°C) gives fantastic results. The entire steak is evenly warmed through, with that gorgeous rosy medium rare color from edge to edge. If your steak is a little thicker — say, 1.5 to 2 inches — you’ll want to plan for about 1.5 to 2 hours at the same sous vide steak medium rare temp.

One of the best things about sous vide steak medium rare temp is that you don’t have to worry about overcooking if you leave the steak in the bath a little longer. The temperature stays constant, so even if life happens and you’re running 20 or 30 minutes behind, your steak will still be perfectly cooked — that’s the true magic of sous vide steak medium rare temp.

For cuts like tenderloin or ribeye, which are especially tender, I often cook them for 90 minutes at 129°F. This gives an ideal balance between texture and juiciness. No more second-guessing with traditional cooking methods — with sous vide steak medium rare temp, you always know what to expect.

What Seasoning Works Best for Sous Vide Steak?

One of the best things about cooking sous vide steak medium rare temp is how it lets simple, quality seasonings really shine through. You don’t need an elaborate marinade or a heavy rub — in fact, less is more.

The slow, gentle cooking process at sous vide steak medium rare temp allows the natural flavors of the steak to develop and concentrate, while any aromatics you add to the bag softly infuse the meat over time. I always start with plenty of kosher salt and freshly ground black pepper.

This basic seasoning combo works beautifully with beef, and when you’re cooking at sous vide steak medium rare temp, it seasons the meat evenly throughout the entire piece — no more uneven salty patches or bland bites. The salt draws out moisture initially, but that moisture later helps create a flavorful brine that works magic during the sous vide process. From there, it’s really about your mood and personal taste.

Some nights I’ll add a few sprigs of fresh thyme or rosemary to the bag. These herbs add a lovely earthiness that pairs perfectly with beef. For an extra punch of flavor, I’ll often toss in a couple cloves of garlic, either smashed or sliced. The slow infusion of garlic at sous vide steak medium rare temp brings subtle sweetness without overpowering the steak’s natural flavor. Another favorite addition of mine is thinly sliced shallots — they soften in the bag and lend just a hint of sweetness to each bite.

There’s no need to go overboard with seasonings when cooking at sous vide steak medium rare temp. The beauty of this method is its precision — you’re enhancing the flavor of a perfectly cooked steak, not trying to mask it.

The long cook time (whether it’s 1 hour or 2) allows these seasonings to gently penetrate the meat, creating rich, layered flavors in every bite. And of course, sealing those flavors in is key. A good vacuum seal is your best friend when cooking at sous vide steak medium rare temp. If you’re stocking up on kitchen essentials, definitely check out my picks for best sous vide vacuum seal bags. They keep all those aromatics locked in with the steak, ensuring every bite is infused with delicious flavor when you pull the steak out of the bath.

Should You Add Butter or Oil Before Cooking Sous Vide?

You’ll sometimes hear people debate whether or not you should add olive oil or butter before sealing your steak for sous vide steak medium rare temp. It’s a fair question — after all, when we think of cooking steak the traditional way, fat is often a major player in both flavor and texture. But when it comes to cooking at sous vide steak medium rare temp, my advice is simple: skip adding fat to the bag.

In a sealed vacuum bag at a constant sous vide steak medium rare temp, adding olive oil or butter really doesn’t improve flavor — and in some cases, it can actually mute the natural richness of the beef. Butter, for example, contains milk solids that can break down in the water bath and produce off flavors. Olive oil doesn’t infuse into the meat the way you might expect. Instead of enhancing the steak’s flavor, fats in the sous vide bag tend to just float around and coat the surface.

The real opportunity to use fats is after the steak has cooked to the perfect sous vide steak medium rare temp. That’s when searing comes into play — and this is where butter and oil can truly shine. After the steak is finished in the bath, it needs a quick high-heat sear to develop that gorgeous brown crust and boost flavor through the Maillard reaction.

This is when I reach for a splash of high smoke point oil (such as canola or rice bran oil) to start the sear, then I’ll add a knob of butter along with a few garlic cloves and fresh thyme or rosemary. The bubbling butter helps baste the steak, creating an irresistible crust that complements the juicy, tender interior achieved at sous vide steak medium rare temp.

If you’re serious about making the process easy and repeatable, having the right equipment makes all the difference. The first time I upgraded my setup after falling in love with cooking at sous vide steak medium rare temp, it was a game changer. If you’re looking to elevate your experience, check out my review of the best sous vide machines — the right gear truly makes prepping, sealing, and searing a breeze.

How to Get the Perfect Sear After Sous Vide

Once your sous vide steak reaches the perfect medium rare temp, the final step is searing. This brings out that crave-worthy crust and deeper flavor. First, pat the steak very dry with paper towels — moisture is the enemy of a good sear. Heat a cast iron or stainless steel pan until smoking hot, then add a neutral high-heat oil like canola or rice bran oil. Sear the steak, flipping every 15–30 seconds for about 1.5 minutes total. For extra richness, toss in a bit of butter and herbs in the last 30 seconds. Need a visual? My step-by-step pork chops guide uses the same searing technique.

Tips for Serving and Storing Sous Vide Steak

Once seared, let your steak rest briefly (just a minute or two — it’s already perfectly cooked inside). Slice against the grain for tenderness. If you’re not serving immediately, sous vide steak holds well: after the water bath, chill in an ice bath, then refrigerate for up to 4–5 days. Reheat gently in the sous vide before searing. This is a game-changer for meal prep. And if you’re building your own sous vide kitchen, my article on sous vide vacuum seal bags and best sous vide machines will help you get started with the right gear.

Conclusion

Cooking sous vide steak medium rare temp is a total game-changer. With a little planning, you’ll get steakhouse-quality results right in your kitchen — juicy, tender, and perfectly cooked from edge to edge. No more guesswork, no more stress. Whether you’re new to sous vide or fine-tuning your method, I hope this guide inspires your next meal. If you’re curious to try more, my sous vide salmon temperature guide and sous vide vegetables guide offer even more ways to make sous vide magic at home. Happy cooking!

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FAQs

How long to cook a medium-rare steak sous vide?
For a 1-inch steak, cook for 1 hour at 129°F (54°C). Thicker steaks (1.5 to 2 inches) may need 1.5 to 2 hours. The beauty of sous vide is that steak stays perfectly cooked even if you leave it in a little longer.

What seasoning to put in sous vide steak?
Start with kosher salt and black pepper. For extra flavor, add fresh herbs (like thyme or rosemary), garlic, and shallots. Keep it simple — sous vide enhances natural flavors.

What is the trick to medium-rare steak?
Precise temperature control is key. For perfect medium-rare, set your sous vide to 129°F (54°C) and use a reliable sous vide machine. A good sear at the end builds flavor and texture.

Should you put olive oil on steak before sous vide?
No — there’s no need. Adding oil before cooking doesn’t improve flavor and may dull the meat’s taste. Save your oil or butter for searing after the sous vide step.

Should you put butter in sous vide steak?
No — add butter when searing after sous vide, not in the bag. That way, the butter browns and builds flavor on the surface of the steak.

What is a disadvantage of sous vide?
The main downside is time — sous vide takes longer than pan-searing. It also requires special gear, but investing in a good sous vide machine makes it easy.

How many minutes do you cook a 1 inch steak for medium rare?
Plan for 1 hour at 129°F. If the steak is slightly thicker or you prefer more doneness, go for 1.5 hours. After that, just a quick sear and you’re ready to serve.