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This is the way to achieve prime steakhouse results: perfectly done, edge to edge, with melt-in-your-mouth flavor and tenderness.


Yield: Makes 4 steaks

4 (1 1⁄2 to 2-inch thick) strip, porterhouse, or ribeye steaks

Kosher salt

Freshly ground black pepper

4 tablespoons butter

8 sprigs thyme

4 sprigs rosemary

4 garlic cloves


Based on 88 ratings

Preparation Method

  1. Preheat the oven on the Steam Mode at 130°F with a rack set on position 2.
  2. Generously season the steaks with salt and pepper.
  3. Place each steak inside its own vacuum-sealed or sous vide capable zip-top bag, along with the remaining ingredients evenly divided. Vacuum seal the bags.
  4. Place the steaks on the wire rack and steam for 2 hours and 30 minutes.
  5. Cut open bags and remove the steaks. Discard the herbs and garlic. Gently pat the steaks dry with a paper towel.
  6. Season with salt and pepper and sear for 30-45 seconds per side in a cast iron pan with a small amount of oil.

How do you like your steak done?
When cooking sous vide, we recommend meat temperatures of 130° for rare, 137° for medium rare, and 142° for medium.