Sous Vide Perfect Steak: Temperature & Time Guide
This is the recipe that converts people to sous vide: a ribeye or strip cooked edge-to-edge at 137°F, then seared in a screaming-hot pan. No gray band, no guesswork — just the best steak you've made at home.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
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Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
1) Season a 1.5-inch steak with salt and pepper (dry-brine in the fridge for 1-24 hours if you can). 2) Vacuum seal and cook at 137°F for 1.5-2 hours. 3) Pat completely dry — moisture is the enemy of crust. 4) Sear 45-60 seconds per side in a cast-iron pan with high-smoke-point oil, basting the last 30 seconds with butter, garlic, and thyme. 5) Rest 5 minutes, slice against the grain, top with flaky salt.
FAQ
Why 137°F for steak?
137°F (58°C) renders ribeye's intramuscular fat — the sweet spot between medium-rare texture and melted, glossy fat.
How long should I sear?
45-60 seconds per side is enough — the interior is already cooked; the sear is only for crust.
Do I need to rest it?
A short 5-minute rest helps, though sous vide steak needs far less resting than a grilled one.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.