1. Before you start, decide which aromatics you want to use (compound butter, pan juices made after the final sear, or none at all).
2. Gather all your tools and ingredients, then follow the steps below.

Season the Steak

1. You can keep it simple or combine methods. For example, dry-brine first, then add a rub before sealing the bag. Pick what works for you and how much time you have.

• Option 1: Basic Seasonings – If you want to keep it super simple, season the steak on all sides with salt, pepper, and garlic powder. It’s the classic method. It never disappoints, and it doesn’t take much time.
• Option 2: Dry-brining (Optional) – For more salty flavor throughout the meat, I highly recommend dry-brining before cooking sous vide. Here’s how to do it:
  1. Season the steak on all sides with 1–2 teaspoons of kosher salt (about 1–1.5% of the steak’s weight). Place it on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, ideally 4–6 hours.
  2. Once you take it out of the refrigerator, season it with any additional ingredients you like, then seal it in the bag (more on that in the next step).
• Option 3: Rubs or Marinades (Optional) – If you like experimenting with different flavors, I highly recommend using rubs or marinades. There are plenty of great options to choose from. Just be careful during the final sear so you don’t burn the rub or marinade. Keep it short and hot.

Add Aromatics (Optional)

1. Just before cooking, place the seasoned steak in the bag. Add a few sprigs of rosemary, thyme, or any herbs you prefer. Try to spread them evenly on both sides of the steak.

Seal the Bag

1. Seal the bag with a vacuum sealer. If you’re using a zipper bag, use the water displacement method instead. Just lower the bag slowly into a pot of water. The water will push most of the air out on its own. Once the air is out, seal the bag just above the water line.

Set up Sous Vide

1. Fill a large pot or sous vide container with water, keeping the level between the minimum and maximum marks on your circulator.
2. Set the temperature to your preferred doneness (my sous vide steak cooking time calculator will help you pick the right temp and time for your cut), and let the water fully come up to temperature before adding the steak.

Cook the Steak Sous Vide

1. Place the sealed bag into the water bath, making sure it doesn’t block the intake or output of your precision cooker.
2. Now let it cook for the exact time recommended by the sous vide steak calculator.

Make the Compound Butter (Optional)

• In a bowl, mix 1/4 pound (113 g) softened butter with 1/4 teaspoon salt, 1/2 teaspoon finely ground black pepper, 1 finely chopped or pressed garlic clove, and 1 tablespoon of finely chopped parsley or rosemary (fresh or dried, both work). If you’re cooking more than two steaks, double the recipe.
• If you want to make a bigger batch, do it a day ahead. Roll the butter into a log, wrap it tightly, and refrigerate until firm. Then you can slice off what you need anytime (see my garlic-herb steak butter recipe for a step-by-step guide).
• If you don’t feel like making it ahead of time, no problem. After the final sear, add butter, garlic, and herbs directly to the pan. Let everything sizzle together for a minute, then pour it over the sliced steak. You’ll get a very similar boost of flavor.

Remove Steak From Bag

1. Once the steak has cooked for the time you planned, remove the bag from the water bath and drop it straight into an ice bath for about 5 minutes.
2. After that, remove the steak from the bag and pat it dry really well on all sides with paper towels. Don’t be gentle here and get it properly dry.
3. Then place it on a plate in the fridge, standing it up on its side, for about 15 minutes before you move on to the final sear.

Sear the Steak

1. Set a pan over medium-high heat and let it heat for 3–4 minutes.
2. Add 2 tablespoons of a high-smoke-point oil and let it heat for another minute. While the pan is heating, pat the steak dry again. Even if it looks dry, do it again.
3. Place the steak in the pan and sear for 2 minutes total, flipping every 30 seconds. Each time you flip it, press it down gently to ensure the surface is in full contact with the pan and build a better crust.
4. (Optionally) If the steak has a fat cap (like a strip steak or picanha), sear it fat cap-side down for 60 seconds to help render the fat. If there’s no fat cap, quickly sear the other edges for about 15 seconds. Once the crust looks good, take the steak out and serve it immediately.

Serve the Steak

1. Don’t let the sous vide steak rest after the final sear. Just serve it straight away. Add a bit of compound butter or any aromatics on top and let it melt over the crust. Then serve it with whatever sides you like.