Recipes

Sous Vide Grill Steak

The foolproof way to a steakhouse-quality steak at home: precision-cook it in a water bath so it's the exact doneness you want edge to edge, then finish it with a screaming-hot sear on the grill for that craggy, smoky crust. No guesswork, no grey band, no overcooked corners.

Prep time: 10 min · Sous vide: 1–4 hrs · Grill sear: 2–4 min · Serves: 2

Ingredients

2 steaks (ribeye, strip, or filet), 1.5–2 in (4–5 cm) thick, ~340 g each
2 tbsp neutral oil (avocado or grapeseed)
2 tbsp unsalted butter
2 sprigs fresh thyme (or rosemary)
1 clove garlic, smashed
Kosher salt
Coarse black pepper
(Optional) flaky salt for finishing

Equipment

Sous vide immersion circulator
Large pot or container
Vacuum sealer or zip-top freezer bag (water-displacement method)
Grill (charcoal or gas), running as hot as it will go
Cast-iron skillet if finishing indoors

Step 1 — Season and seal

Pat the steaks dry. Season generously on all sides with kosher salt and pepper. Place each steak in its own bag with 1 tbsp oil, a thyme sprig, and a smashed garlic clove. Vacuum seal, or use the water-displacement method: submerge a zip-top bag (leaving the seal above water) until air is pushed out, then zip closed.

Step 2 — Sous vide bath

Set the circulator to your target temperature:

Rare: 49 °C / 120 °F
Medium-rare: 54 °C / 129 °F
Medium: 57 °C / 135 °F
Medium-well: 60 °C / 140 °F

Submerge the sealed bags (weight them down if they float). Cook for 1 to 4 hours. Thickness and tenderness drive the time: 1–2 hrs is plenty for a 1.5-in steak; go 3–4 hrs for tougher cuts or thicker roasts. Past 4 hrs there's little benefit.

Step 3 — Prep the grill

During the last 20 minutes, fire up the grill on high and let it get as hot as possible — you want a hard sear, not a slow cook. Clean and oil the grates.

Step 4 — Pat dry (critical)

Remove steaks from the bags and pat completely dry with paper towels. Surface moisture is the enemy of a good crust — and it causes flare-ups. Discard the bag juices or save them for a pan sauce.

Step 5 — Grill sear

Lay the steaks on the hottest zone. Sear 60–90 seconds per side for a thick crust, rotating 45° halfway if you want crosshatch grill marks. Add the butter, garlic, and thyme to the steak (or to a cast-iron skillet if flare-ups are a problem) and spoon the foaming butter over the top. Target an internal temp just above your bath temp (it climbs a few degrees during sear).

Step 6 — Rest and slice

Rest on a board for 5–10 minutes so the juices redistribute. Finish with flaky salt. Slice against the grain (for strip/flank) or serve whole (ribeye/filet).

Pro tips

Dry is the law. Moisture = steam = no crust. Dry thoroughly before the sear.
Don't skip the rest. Cutting too early bleeds the steak onto the board.
Butter after the flip if your grill flares — a cast-iron skillet over the coals gives you total control.
Leftovers: the bath makes reheating perfect — drop sealed leftovers back in a 54 °C bath for 30 min.

Why this works

Sous vide holds the meat at the exact doneness temperature, so the entire steak is uniformly cooked. The quick grill sear only adds flavor and texture on the outside — it can't overcook the inside the way a traditional grill-alone cook can.