Sous Vide Strip Steak

Main Ingredient: Black Canyon® Beef Boneless Strip Steaks



1 to 2 boneless beef strip steaks, cut 1 to 1-1/2-inches thick
Freshly ground black pepper
Fresh herbs such as thyme springs or fresh bay leaves
Olive oil, canola oil or butter


  1. Attach the wand to a large stock pot or other cooking vessel filled with water, following the manufacturer’s instructions. Set the temperature to desired doneness for medium-rare 138°F/59°C. 
  2. Season all sides of steak with salt and pepper. Place steak into sous vide bag; add your favorite fresh herbs and a splash of olive oil (1-2 tablespoons). Seal bag.
  3. Slip the sealed bag into the preheat water gently to avoid splashing. If you’re cooking multiple portions in separate bags, make sure all the bags are submerged and avoid overcrowding the container. For 1-½-inch thick steaks, it should be 1-½ hours or as long as 2 hours. (Steaks will be cooked perfectly at the minimum time, but can hang out in the water bath up to the 2 hours.)
  4. Remove steak from bag; pat dry with paper towel for a better sear. Preheat cast iron skillet over medium-high heat until hot. Brown steak about 1 minute on each side.  For a darker sear, add a tablespoon of butter. (Searing on the grill is also another way to add a nice crown crusty exterior.)  
  5. Carve steak.

Meal Tips

Background Information:

  • Thicker steaks work better than thin steaks.
  • If not using a vacuum sealer, use high-quality bags like sous vide bags or Ziploc freezer bags sealed using the water displacement method. Place seasoned steak, aromatics and olive oil inside a Ziploc bag and seal, leaving just the last 2 inches of the seal open. Lower the bag into a pot of water. As the bag gets lowered, water pressure will push air out of the bag through the small opening. Just before the bag gets completely submerged, seal off that opening and pull the whole bag out of the tub.
    • Use Ziploc freezer bags ---- Cooking In Plastic
      According to the latest research, the safest plastics are food-grade high-density polyethylene, low-density polyethylene, and polypropylene. Virtually all sous vide bags are made from these plastics. (The inner layer of nearly all sous vide bags is polyethylene.) Most name-brand food storage bags and plastic wraps are also made from polyethylene. This is a very active area of research and reputable plastics manufacturers have demonstrated the increasing safety of their products.
    • Other plastics that may be in your kitchen, such as inexpensive, bulk plastic wraps (still commonly made from polyvinyl chloride or polyvinylidene chloride), can contain harmful plasticizers that have been shown to leach into fatty foods such as cheese and meat. We do not recommend using these ever. Legitimate concerns exist about food exposed to these plastics at higher temperatures—when you microwave food wrapped in plastic, for instance. We believe it’s worth it to spend a little extra on one of the trusted, known, brand-name options.
    • Don’t use Ziploc bags at temperatures above 158°F/70°C – the seams of Ziplioc bags can fail.