Sous Vide Juicy Steak

What you need:

  • Ribeye/T-Bone or Porterhouse Cuts, 1 ½- 2 inches thick

  • Salt and Pepper

  • Aromatics

  • Water

  • Precision Cooker

  • Cambro container or pot

  • Vacuum packed plastic or zipper-locked bag

  • Skillet or Griller



  1. Pre-heat Precision Cooker to desired temperature.

  • Rare to very Rare (49℃ – 53℃ or 120ºF – 128ºF)

  • Medium Rare (54℃ – 57℃ or 129ºF – 134ºF)

  • Medium (57℃ – 62℃ or 135ºF – 144ºF)

  • Medium-well (63℃ – 68℃ or 145ºF –  155ºF)

  • Well-done (69℃ and above or 156ºF and above)

  1. Allow the water bath to reach desired temperature.

  2. Season the steak with salt and pepper.

  3. Add in the aromatics evenly to both sides of the steak. If you are going to use rosemary or thyme, toss in a few to the bag.

  4. Place the steak inside a vacuum sealed or zipper-lock bag. If placing steak inside a zipper-lock bag, lower the bag with steak on a pot of water so the pressure of the water will press out the air from the bag.

  5. Drop the bag with steak on the water bath. Make sure the water bath has reach the desired temperature. Also, make sure the bag of steak does not block the output or intake parts of the precision cooker. If the plastic bag is sealed properly, the steak should sink to the bottom of the pot.

  6. Cook the steak based on these times.

  • Rare to Very Rare: 1 – ½ hours

  • Medium-rare: 2 ½ hours

  • Medium-well: 1 – 3 ½ hours

  • Well-done: 1 – 3 hours

  1. Remove the steak from the vacuum sealed or zipper-lock bag and place on a plate lined with paper towel. Pat dry both sides.

  2. Finish cooking the steak on a griller or skillet for the surface color to turn brown and for added texture and color.


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