Sous Vide Steak Medium Rare Temp
Sous vide steak medium rare temp delivers perfect steak every time. Juicy, tender, with edge-to-edge doneness.
- Prep Time: 5 minutes
- Cook Time: 1 to 2 hours
- Total Time: 1 to 2 hours 5 minutes
- Yield: 2–4 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Ingredients
2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450 g each), or 4 tenderloin steaks (6 to 8 ounces/170 to 225g each)
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)
2 cloves garlic (optional)
2 shallots, thinly sliced (optional)
2 tablespoons (30 ml) vegetable, canola, or rice bran oil (if pan-searing; optional)
2 tablespoons (30 g) butter (if pan-searing; optional)
Instructions
1. Preheat sous vide cooker to 129°F (54°C) for medium rare.
2. Season steaks with salt and pepper; add herbs, garlic, and shallots (if using) to bag.
3. Seal bags and place in water bath; cook 1 to 2 hours depending on steak thickness.
4. Remove steak, pat very dry with paper towels.
5. Heat skillet or grill to high heat.
6. Sear steak, flipping every 15–30 seconds, about 1.5 minutes total.
7. Add butter at end of searing for extra flavor.
8. Serve steak immediately; slice against grain.
Notes
Cooking times may vary slightly based on steak thickness.
Steak can be chilled after sous vide and reheated later.
Do not add olive oil or butter in sous vide bag — save for searing step.
Nutrition
- Serving Size: 1 steak
- Calories: 600
- Sugar: 0g
- Sodium: 200mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg
Find it online: https://sousviderecipe.com/sous-vide-steak-medium-rare-temp/