Perfect Sous Vide Roast Steak

Prep Time: 10 minutes

Cooking Time: 1-2 hours

Serving: 2


2 boneless ribeye steaks (1 to 1 1/2 inches thick)

2 sprigs of fresh thyme

2 cloves of garlic, peeled and crushed

2 tbsp olive oil

Salt and pepper to taste


Preheat the sous vide cooker to 129°F (54°C) for medium-rare or adjust the temperature according to your desired doneness.

Season the steaks generously with salt and pepper on both sides.

Add the steaks, thyme, garlic, and olive oil to a sous vide bag. Seal the bag using a vacuum sealer or the water displacement method.

Depending on the level of doneness desired, place the bag in the warm water bath and cook for 1-2 hours.

Once the allotted cooking time has passed, take the bag out of the water bath and remove the steaks.

Add a tablespoon of oil to a cast-iron pan and heat it over high heat.

The steaks should be beautifully browned after being seared for 1 to 2 minutes on each side.

Before to slicing and serving, allow the steaks to rest for a few minutes.

Enjoy your roast steaks cooked sous vide to perfection!



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