20 Out of this World Sous Vide Steak Recipes

Sous vide steak has to be tried to be believed. Sous vide is the French term for “under vacuum”, a method of cooking by sealing food in a plastic bag before immersing it in warm water. This means far longer cooking times because sous vide cooks at a temperature that is much lower than normal, usually around 50°C (131 °F) to 60 °C (140°F) for meat.

It ensures even cooking without overcooking while retaining all the juices and flavor. This transform cheaper cuts into the tenderest steaks. The best cuts are taken out of this world.

Sous vide brings health benefits too. Vitamins, minerals and other nutrients are better retained with sous vide than with traditional cooking methods.

 


Article image from Shared Appetite

20 Sous Vide Steak Recipes

1. Wagyu Beef Sous Vide with Japanese Ponzu Sauce

Sous Vide Kobe Wagyu Beef, served Cold with Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout. This is an upscale dining appetizer experience! A5 Kobe wagyu beef cube roll from Hyogo Prefecture in Japan is slowly cooked with kelp or seaweed and sliced mushrooms until medium well done, then chilled overnight until the fat hardens. Cut into bite-sized portions and serve with tangy, citrusy and savory chilled ponzu soy sauce.

From: Dentist Chef

Wagyu Beef Sous Vide with Ponzu Sauce & Sous Vide Wagyu Flank Steak
Wagyu Beef Sous Vide with Ponzu Sauce
& Sous Vide Wagyu Flank Steak

2. Sous Vide Wagyu Flank Steak

Full-flavored Wagyu flank is made fork tender when cooked in a water bath with a few aromatics. Finish with a quick sear, baste with black truffle butter, and cut against the grain for a truly great steak.

From: D’Artagnan

3. How to Sous Vide then Sear a Ribeye Steak

Rumor has it that if you sous vide then sear a ribeye steak, you will end up with the juiciest, most tender steak that you’ve ever tasted. This how-to guide explores this method so that you can give it shot and judge for yourself. Please note that this is one of the most popular AND controversial new cooking methods for good reason, but you’ll have to cook it yourself in order to discover the truth…

From: I Love Grilling Meat

How to Sous Vide then Sear a Ribeye Steak & Sous Vide Burgers
How to Sous Vide then Sear a Ribeye Steak
& Sous Vide Burgers

4. Sous Vide Burgers

You need never eat an overcooked burger again! Top it off with your favorite burger toppings and enjoy!

From: Sur la Table

5. Spicy Teriyaki Sous Vide Skirt Steak Salad Bowls

Sous vide works with a variety of sauces including delicious, umami-packed teriyaki. The biggest problem you’ll have is resisting the urge to eat these juicy steak slices before they even reach the plate!

From: Nomageddon

Spicy Teriyaki Sous Vide Skirt Steak Salad Bowls & Instant Pot Sous Vide Steak Fajitas
Spicy Teriyaki Sous Vide Skirt Steak Salad Bowls & Instant Pot Sous Vide Steak Fajitas

6. Instant Pot Sous Vide Steak Fajitas

I recently learned that you can make Steak Fajitas in the Instant Pot Ultra using the Sous Vide function. While there are a few extra steps when making sous vide recipes, it’s so worth it. The meat comes out super tender and flavorful and you don’t have the huge mess of food popping all over the stove to contend with. You’ll find that most meats come out with a wonderful texture when you cook them using the sous vide method.

From: Happy Mothering

7. Sous Vide Steak Chimichurri

When you cook steak the traditional way, you’re pretty much guessing. You are hoping that when you take it out of the pan or off the grill it’s cooked perfectly through, but unless you’re using a thermometer it’s a complete toss-up until you cut into that beautiful piece of meat.  Overcooking your sous vide steak is pretty much not even a possibility!

From: Shared Appetite

Sous Vide Steak Chimichurri &  Sous Vide Steak Sandwiches
Sous Vide Steak Chimichurri &
Sous Vide Steak Sandwiches

8. Sous Vide Steak Sandwiches

Loaded with tender steak and melty cheeses, these Sous Vide Steak Sandwiches are a favorite in our house! For these Sous Vide Steak Sandwiches, I started with long sub rolls and then layered on the sliced London Broil along with a mix of cheeses.

From: Spiced Blog

9. Sous Vide Filet Mignon

We’ve been tinkering for a few years, ever since we got our sous-vide oven, and we really love this sous-vide steak recipe. In the past we’ve made flank steak, which cooks wonderfully in a sous-vide, but sous-vide filet mignon is worth it!

From: I am the Maven

Sous Vide Filet Mignon &  Sous Vide French Dip Sandwiches
Sous Vide Filet Mignon & Sous Vide French Dip Sandwiches

10. Sous Vide French Dip Sandwiches

It seems like a magic trick: take a cheap, tough cut of beef, like a top round roast or a chuck roast, cook it for twenty-four hours without peeking, and Abracadabra! Now it’s suddenly filet mignon.

From: Simply Recipes

11. Sous Vide Entrecote with Potato Gratin

I love this dish and the harmony of the words: steak with potato gratin. An absolute dream duo. This recipe is simple but incredibly effective. When I traveled through Normandy a few years ago, I was served this potato gratin in a convent on the Atlantic coast. I was blown away and followed the cook for four days, and she pleads with me to betray this recipe. Fortunately, the nun who led the kitchen regiment had not taken a vow of silence and eventually told me her secret.

From: Spring Lane

12. Sous Vide Steak and Eggs

Perfect tender medium-rare. Sous-vide Steak, cooked with herb butter to perfection with pan-fried fried eggs atop and a simple sprinkle of salt and pepper is the classic hearty breakfast. And it’s not even hard to master.

From: Girl Carnivore

Sous Vide Steak and Eggs & 2-Hour Sous Vide Ribeye
Sous Vide Steak and Eggs & 2-Hour Sous Vide Ribeye

13. 2-Hour Sous Vide Ribeye

After tasting one steak done this way, I will never go back to cooking it any other way. I also never order steak in restaurants anymore, because this method tastes better than any steakhouse I have ever had. Also, chicken is juicy, moist, absolutely succulent, no more dry meat!

From: Culinary Envy

14. Sous Vide Bulgogi Bowls

Korean beef bulgogi bowls are such and easy weeknight meal. Cooking the steak sous vide makes it extra tender and flavorful, too! Top with spicy bulgogi sauce and dinner is ready.

From: Simply Recipes

Sous Vide Bulgogi Bowls & Rosemary Garlic Sous Vide Steak
Sous Vide Bulgogi Bowls & Rosemary Garlic Sous Vide Steak

15. Rosemary Garlic Sous Vide Steak

With only 5 minutes of prep time, this sous vide steak recipe is quick and easy to make for dinner. Take sirloin steaks from the refrigerator or freezer and place in ziploc bags or vacuum seal with rosemary and garlic for a delicious meal!

From: Whitney Bond

16. Sous Vide Steak Sashimi with Ponzu Dressing

Compared to traditional cooking methods, not only does this scientific approach yield very consistent and perfect results every time, it also generates much more evenly cooked meat.

From: Omnivores Cookbook

Sous Vide Steak Sashimi with Ponzu Dressing & Sous Vide Steak au Poivre
Sous Vide Steak Sashimi with Ponzu Dressing & Sous Vide Steak au Poivre

17. Sous Vide Steak au Poivre

Sous Vide Steak Au Poivre is a sous-vide steak recipe worthy of an easy week night meal or a special occasion. New York strip is cooked to the perfect temperature and smothered in a creamy Au Poivre Peppercorn Sauce.

From: Savory Experiments

18. Sous Vide Brisket

What makes this sous vide brisket recipe so delicious is how the long cooking time makes everything incredibly tender while the low temperature keeps everything medium rare. This is the type of recipe where sous vide stands out and gives you a dish you couldn’t get with other cooking methods.

From: Umami

19. Sous Vide Boneless Ribeye Roast

An entire roast ribeye? Yes! I cooked this 4½ inch roast straight from the freezer (which works great with sous vide, by the way) so I went with 8 hours, plus a couple of minutes of searing. Bon appetit!

From: Dad Cooks Dinner

Sous Vide Boneless Ribeye Roast & Tataki Style Sous Vide Steak
Sous Vide Boneless Ribeye Roast & Tataki Style Sous Vide Steak

20. Tataki Style Sous Vide Steak

Tataki simply means flash seared and thinly sliced. It’s delicious – the meat is cooked so fast that most of its juices are retained which set of the earthy sear wonderfully. This is a special way to add intensity to the sous vide technique. A visually-stunning, aromatically-enticing sharing plate.

From: Glebe Kitchen

On the hunt for more meat recipes? Check out our air fryer meat recipes article

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