The recommended sous vide cooking time for steak depends primarily on the thickness and desired doneness, but generally:
- For a 1-inch thick steak, cook at about 129-130°F (54°C) for 90 minutes to 2 hours. This is enough to bring the steak to medium-rare and achieve good tenderness
- For thicker steaks (1.5 to 2 inches), increase cooking time to about 2 to 4 hours at the same temperature range
- Steaks thinner than 1 inch can be cooked for as little as 40 minutes but no less than that to ensure even cooking
- Avoid cooking steaks longer than 4 hours as the texture can start to break down too much, becoming mushy or shredded rather than tender with a good chew
- For food safety, steaks cooked under 130°F should not exceed 2.5 hours
In summary, a good baseline for sous vide steak is:
- 1-inch steak: 1.5 hours at 129-130°F
- 1.5-2 inch steak: 2-4 hours at 129-130°F
- Do not exceed 4 hours to maintain optimal texture and flavor
After sous vide cooking, it is recommended to sear the steak quickly on a hot pan or griddle for about 1 minute per side to develop a flavorful crust
. This approach ensures a perfectly cooked steak with consistent doneness edge to edge and a tender, juicy texture.
