Sous Vide Strip Steak

Sous Vide Basics

Once a high-end technique limited to professional kitchens, sous vide has grown in popularity among home chefs thanks to the availability of affordable water circulator wands.

sous vide basics

What makes sous vide so appealing is the ability to cook beef (and most anything else) to a precise temperature over an extended period of time—minimizing the risk of over-cooking and resulting in exceptionally tender, juicy meat. Most beef cuts can be cooked sous vide, including larger, tougher cuts such as Short Ribs or Chuck Roast, but rich, well-marbled cuts such as Strip Steak also really benefit from this preparation.

fill & Set

Attach the wand to a large stock pot or other cooking vessel filled with water, following the manufacturer’s instructions. Refer to your recipe for specific temperature settings, but be mindful of recommended minimum internal temps to ensure food safety. Depending on the cut of beef and the desired results, cooking times can range from about an hour up to 48 hours or even longer. Thicker cuts will take longer to cook.

season & Seal

Season the meat according to your recipe - some call for including herbs, spices or a pat of butter - before sealing. This helps infuse flavors during the cooking process. We recommend using an automatic vacuum sealing unit and food-grade plastic bags designed specifically for sous vide cooking. If you do not have aces to this, you can also use food grade, sealable bags with the air squeezed out of them.

let it soak

This is where the magic happens. Slip the bag into the preheated water, taking care to avoid splashing. If you’re cooking multiple portions in separate bags, it’s important to not only avoid overcrowding the container, but also make sure all bags are completely submerged. Once in the bath, the beef will slowly rise to your target temp and stay there until it’s time for finishing.

give it a sear

Some preparations can go straight from the bag to the dinner table, but steaks should get a quick sear before plating. Be sure to pat the meat dry with a paper towel to avoid spatters. It’s hard to beat a hot cast iron skillet for searing, usually about a minute per side. Larger beef cuts, including roasts, benefit from a few minutes in a hot oven for finishing.

finish & Serve

When cooking steak sous vide, there’s no need to rest it before slicing. Be sure to slice across the grain to maximize tenderness. Depending on your recipe, give it another round of seasoning, top it with a compound butter, or serve with your favorite sauce.

Cooking Tip

Because the meat cooks evenly from surface to center, thicker is better when cooking sous-vide. Aim for steaks at least 1½– 2 inches thick. 


Sous Vide

Pronounced “soo-VEED,” it translates loosely from French as “under vacuum.”

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

A great value and beef’s signature ribs for the BBQ, this flavorful cut is great with a dry rub on the grill.

Tender, lean and perfect for grilling.

Meaty, boneless ribs that work best in a slow-cooker or slow-cooked and finished on the grill.


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While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.

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