Sous Vide Syrup Steak
A bold twist on classic sous vide steak—this syrup-glazed version delivers sweet caramelized edges and juicy, edge-to-edge doneness. Ideal for dinner guests or date night.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sous Vide
- 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 the desired temperature for your steak doneness.
2. Season steaks with salt, pepper, and optional spice rub. Place each in a separate resealable freezer bag.
3. Use the water displacement method to seal the bags. Lower each into the water until the air is pushed out, then seal.
4. Cook for 1 to 3 hours based on preferred doneness. 129°F for 2 hours gives medium-rare with ideal texture.
5. Remove from bags, pat dry, and brush lightly with syrup of choice (e.g., maple or balsamic glaze).
6. Heat a skillet over high until smoking. Sear each steak 1–2 minutes per side until deeply caramelized.
7. Optional: baste with butter and herbs during the final 30 seconds of searing. Serve immediately.
Notes
Don’t add syrup before sous vide; wait until just before the sear to avoid uneven caramelization or over-softening.
Try experimenting with pomegranate molasses, honey-lime syrup, or spicy agave for different flavor profiles.
Nutrition
- Serving Size: 1 steak
- Calories: 480
- Sugar: 3g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 135mg
Find it online: https://sousviderecipe.com/sous-vide-syrup-steak/