Informational
How to Sous Vide Steak
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Quick answer
Season and seal the steak, cook in a water bath to your target temperature (around 130 to 135F for medium-rare), then sear it hard and fast in a very hot pan. Temperature sets doneness edge-to-edge; the sear adds the crust.
Sous vide is the most reliable way to nail steak: the whole cut reaches exactly the doneness you set, no grey band, no guesswork. Then a fast sear brings the crust.
Temperature = doneness
| Doneness | Common target |
|---|---|
| Rare | ~125F (52C) |
| Medium-rare | ~130–135F (54–57C) |
| Medium | ~140F (60C) |
The method
- Season and seal the steak.
- Cook to your target temperature (an hour or so for a typical steak; longer tenderises tougher cuts).
- Dry the surface, then sear hard and fast in a very hot pan for a crust.
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Dry before searing: pat the steak dry so it browns rather than steams. See the full temperature & time chart.
New to it? See how to sous vide for beginners and the best sous vide containers.
Frequently asked questions
What temperature for medium-rare sous vide steak?
Around 130 to 135F (54 to 57C). Higher for medium or well done. The whole steak reaches that exact doneness, unlike pan-cooking.
Why sear steak after sous vide?
Sous vide cooks but does not brown. A quick, very hot sear after builds the flavourful crust, giving perfect interior doneness with a seared exterior.