Sous Vide Steaks Recipe

Serious Eats
Serves: 4 Save

Ingredients (7)

  • 2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450g 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 (30ml) vegetable, canola, or rice bran oil (if pan-searing; optional)
  • 2 tablespoons (30g) unsalted butter (if pan-searing; optional)

Directions

Learn how to make this recipe at Serious Eats

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