Steak cooked Sous Vide | Recipe by

Steak cooked Sous Vide

  • COOK TIME: Up to 2 hours
  • PREP TIME: 15 minutes
  • SERVES: 1
  • steaks – as many as required
  • butter (optional)
  • thyme (optional)
  • salt & pepper


  1. Fill and preheat your water bath. Select a temperature based on your preferences:
  • Rare: 54°C
  • Medium-rare: 57°C
  • Medium: 60°C
  • Medium-well: 64°C
  • Well-done: 70°C
  1. Use cooking pouches to vacuum seal your steaks
  2. Submerge the pouches into the bath and use the list below as a guide for how long you should cook your steaks using the sous vide method:
  • 1.25cm thickness: approx 15 minutes
  • 2.5cm thickness: approx 45 minutes
  • 3.8cm thickness: approx 90 minutes
  • 5cm thickness: approx 2 hours
  1. Once cooked, remove the steaks from the pouches. The juices can be set aside as part of a pan sauce if desired
  2. Sear the steaks to finish, either by grilling or roasting in a pan. If roasting in a pan, baste the steaks with butter and thyme
  3. Finally, use salt and pepper to season
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