As an avid home chef and renovator who loves upgrading kitchens with the latest gadgets, I‘m always seeking new ways to take my steak game to the next level. Sous vide cooking has become my secret weapon for cooking steak with unparalleled control and consistency. But it does take a bit of know-how, especially when it comes to how thickness impacts results.
In this detailed guide, I‘ll share my in-depth expertise as an experienced sous vide user to help you nail perfectly cooked sous vide steak every single time. You‘ll learn the science behind why thickness matters, find precise time and temperature guidelines, and get all my tips for ensuring tender, juicy, and flavorful steak worthy of a fine steakhouse.
Grab a nice thick cut of your favorite steak and let‘s get cooking!
The Science: Why Thickness Changes Everything with Sous Vide
With traditional high-heat cooking methods like grilling or searing in a cast iron skillet, steak thickness doesn‘t matter quite as much. The outside browns rapidly while the inside lags behind. But thickness is critical for sous vide success.
Here‘s why:
Sous vide relies on precise, low temperature cooking in a controlled water bath. The entire steak comes up to the target temperature gradually and evenly. This causes the proteins to tenderize without overcooking the exterior.
But heat diffusion speeds up in thinner steaks much faster than in thick ones. Think of it like heating up a thin twig versus a thick log in the fire – the twig will ignite almost instantly while the dense log requires prolonged exposure to the flames before the interior gets hot.
With sous vide, you want the entire cut of meat to reach the desired final temperature across all layers. If a thick steak isn‘t given enough time, the center could still be cold while the outer portions become well-done.
According to leading chef Thomas Keller, the optimal steak thickness for home sous vide cooking is around 1 3⁄4 to 2 1⁄2 inches. Thinner cuts become forgiving, while thicker steaks run into trouble.
Let‘s look at how cooking times vary based on steak cut and thickness.
Sous Vide Cooking Times By Thickness for Different Cuts
To achieve a perfect medium-rare sous vide steak, you‘ll want to cook until the interior reaches 130°F. Here are the approximate cooking times needed for different cuts and thicknesses to safely hit this mark:
1-inch steaks:
- Ribeye – 45-60 minutes
- Strip steak – 45-60 minutes
- Filet mignon – 30-45 minutes
1.5-inch steaks:
- Ribeye – 1.5-2 hours
- Strip steak – 1.5-2 hours
- Filet mignon – 1-1.5 hours
2-inch steaks:
- Ribeye – 2.5-3 hours
- Strip steak – 2.5-3 hours
- Filet mignon – 1.5-2.5 hours
Thicker than 2 inches:
I don‘t recommend sous vide cooking steaks over 2 inches thick. At this point, the time required starts to rapidly rise. A 3-inch ribeye could take 4 hours or more, running the risk of drying out.
For super thick steaks, it‘s better to slice into 1-2 inch portions before sealing the bag.
Here‘s a handy sous vide steak time and temperature cheat sheet:
| Thickness | Rare (120°F) | Medium-Rare (130°F) | Medium (140°F) |
|---|---|---|---|
| 1 inch | 30-40 min | 45-60 min | 1-1.25 hours |
| 1.5 inches | 1-1.25 hours | 1.5-2 hours | 2-2.5 hours |
| 2 inches | 1.5-2 hours | 2.5-3 hours | 3-4 hours |
Now let‘s cover some key tips and tricks for sous vide steak success.
Expert Tips for Cooking Sous Vide Steak
Take your skills to the next level with these pro tips:
Start with thick, high-quality steaks – Splurge on prime or wagyu beef with ample marbling for the most succulent results. Shoot for at least 1-inch thickness.
Pat steaks dry thoroughly – Blot steaks with paper towels to remove excess moisture that can dilute flavors.
Season generously – I‘m talking a thick crust of salt and pepper. For bolder flavor, add garlic powder, onion powder, dried herbs, or a spice rub.
Pre-sear for bonus flavor (optional) – Quickly sear all sides in a hot skillet before sealing for added depth.
Seal the bag carefully – Use a vacuum sealer or the water immersion method to remove air and prevent floating.
Cook according to guidelines – Refer to times above based on cut, thickness, and doneness. When in doubt, go longer.
Check for doneness – Use an instant-read thermometer to verify the interior hits your target temp.
Chill rapidly after cooking – Shock in an ice bath to quickly halt the cooking process before searing.
Sear the exterior – For presentation, add a nice crust by searing in a hot pan with oil or butter.
Rest before slicing – Let steak rest 5-10 minutes to allow juices to redistribute evenly throughout the meat.
Slice against the grain – This yields the most tender bite. Resist digging in right away!
See? With the right tricks, you don‘t need the skills of a professional chef to make restaurant-quality steak at home.
Now that you understand why thickness matters and how it impacts cooking time, let‘s get into more sous vide steak FAQs:
Frequently Asked Questions About Sous Vide Steak
Is it safe to sous vide steak for 8 hours?
I don‘t recommend going over 5 hours, even for very thick cuts. The long cook time causes the meat fibers to break down almost to a mushy consistency. Stick to 2-3 hours for most steaks.
What if I don‘t have a vacuum sealer?
You can use the water immersion method. Submerge the bagged steak in water, letting the pressure force out excess air before sealing.
Can you overcook steak with sous vide?
It‘s unlikely but possible if cooking over 5 hours. Use a thermometer and remove when 5° below your target temp to account for carryover cooking.
Should you put butter in the bag?
Feel free to add a pat of butter or olive oil to enhance richness. Herbs and garlic are great too. Just avoid acidic marinades that can "cook" meat.
Is sous vide worth it for steak?
Absolutely! It delivers unbeatably tender, edge-to-edge cooked steak every time. Once you try it, you may never go back.
What are the downsides to sous vide steak?
Very few – but it does require more hands-off cooking time compared to high-heat methods. Pre-searing adds an extra step too.
How do I calculate timing for custom thickness?
A handy rule of thumb is 45-60 minutes per inch of thickness as a minimum time for medium-rare doneness.
Should I let steak rest after sous vide?
Yes, allowing it to rest 5-10 minutes allows juices to redistribute evenly after cooking.
See what I mean about sous vide delivering perfect results? Just follow my tips and you‘ll be enjoying restaurant-caliber steak in your own home kitchen.
Take Your Sous Vide Steak to the Next Level
Ready to impress dinner guests with your sous vide mastery? Here are some advanced techniques to try:
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Marinate steak for up to 24 hours in the fridge in zip top bags for boosted flavor. Try marinades like soy sauce, red wine, or bold spice rubs.
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Torch or chill sear for a unique textural contrast instead of pan searing. A blow torch or super cold skillet lets you skip the grey band of overcooked meat.
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Infuse olive oil with herbs, shallots, or garlic and add to the bag for a more layered taste profile.
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Pair with compound butters like chimichurri, horseradish, or herbed varieties to serve tableside. Spread over steak while hot.
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Experiment with rubs like five spice powder, espresso, or ancho chile to coat steak before bagging. The seasonings deeply penetrate the meat.
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Saute mushrooms or other sides right in the savory steak juices left over for a sophisticated plated dish.
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Try unique cuts like hanger, tri-tip, bavette, or flank steak. Their rich marbling responds beautifully to sous vide‘s tenderizing effect.
Before you know it, you‘ll have friends and family begging for your sous vide steak secrets. It‘s just that good!
From nailing the timing to searing and seasoning like a pro, you now have all the expertise needed to become a sous vide steak guru. I hope you‘ll find sous vide as life-changing as I have for cooking meat to succulent, tender perfection.
Let me know how your first sous vide attempts go! And as always, reach out if you need any tips for your next kitchen renovation or upgrade. Happy cooking!
