Sous Vide Beginner 100 min

Sous-Vide Strip Steak

Strip steak vacuum sealed and cooked for 90 minutes at 54°C — medium-rare edge to edge, seared 45 seconds per side.

Sous-Vide Strip Steak illustration

Steps

  1. 01

    Pat the steak dry with paper towels. Season generously on both sides with salt and black pepper. Place in a vacuum bag with the thyme and garlic, then seal using a vacuum sealer or the water displacement method.

  2. 02

    Set the circulator to 54°C (129°F). Submerge the sealed bag and cook for 90 minutes. Clip the bag to the container edge to prevent floating.

  3. 03

    Remove the steak from the bag and pat completely dry with paper towels — this is critical for a proper sear. Let it sit uncovered for 2 minutes. Heat a cast iron or stainless steel pan over maximum heat until smoking. Add the butter and sear the steak for 45–60 seconds per side, basting with the melted butter. Do not sear longer — the interior is already at target temperature.

  4. 04

    Slice against the grain and serve immediately. No resting needed — the steak is already at temperature throughout.

Why it works

Why does 2 degrees make such a big difference in sous-vide?

Different proteins in meat set at different temperatures. Myosin — which keeps meat juicy — sets at 50–54°C. Actin — which makes meat dry and chewy — sets above 65°C. A 2°C difference can mean crossing one of these thresholds entirely. You're not just 'more cooked,' you're triggering a different texture.

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Why do you still need to sear food after sous-vide?

The Maillard reaction — the browning that creates flavor — requires two conditions: a dry surface and temperatures above 140°C. A water bath provides neither. The food surface is wet and the maximum bath temperature is 85°C. Searing after sous-vide isn't optional; it's a separate cooking step the bath cannot perform.

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What is the Maillard reaction?

The Maillard reaction is a chemical reaction between amino acids and sugars that occurs at temperatures above 140°C (280°F). It creates the brown color, complex flavors, and aromas you associate with seared meat, toasted bread, and roasted vegetables. It's not caramelization — that's sugar-only.

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Why is it important to rest meat after cooking?

Resting meat after cooking keeps it juicy when you slice it. Heat tightens muscle fibers and forces moisture toward the center; resting lets those fibers relax and reabsorb that moisture before it runs out onto the cutting board. Internal temperature also continues rising 2–5°C after you pull the meat, so resting is when the last of the cooking happens.

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Substitutions
  • buttercoconut oil×1

    Direct replacement. Adds slight coconut flavor.

  • butterolive oil×0.75

    Use 3/4 the amount. Changes texture, less rich. Works for cooking, not for baking.

Sous Vide Temperature Guide →

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01

Pat the steak dry with paper towels. Season generously on both sides with salt and black pepper. Place in a vacuum bag with the thyme and garlic, then seal using a vacuum sealer or the water displacement method.

Beef striploin 500 g
Salt 4 ml
Black pepper 2 ml
Thyme 3 g
Garlic 10 g