How to Sous Vide a Thick Steak
- by Omaha Steaks
- Last updated Nov 21, 2023
Is there anything better than a thick, juicy, tender steak cooked to absolute perfection? Whether you’re a casual steak eater or a steak lover who makes sure it’s on the menu on a weekly basis, you’ve probably prepared your delicious cut of beef in a variety of ways. From a classic grill or sear-roast approach to the smoking technique, each cooking method has its own unique benefits.
But when it comes to a hearty, thick-cut steak, most chefs will agree it’s difficult to get the process just right and do justice to such a massive cut. That’s where the sous vide method truly shines. All it takes is a sous vide machine and some patience. Don’t let the fancy name scare you off, simply follow these easy chef-approved steps and you’ll be a pro in no time!
What Does “Sous Vide” Mean?
“Sous vide” is French for “under vacuum,” which is in reference to the technique of keeping your steak in a vacuum-sealed bag while it cooks in water at a very precise temperature. This method has become more popular over the years, expanding out of the steakhouse and into your house as a go-to for perfectly preparing thicker steaks, which can be notoriously difficult to achieve. The process to sous vide meat is consistent, produces a powerhouse of flavor, and can be more hands-off than many other methods.
How to Sous Vide a Thick Steak
We decided to perform this technique on a real monster of a steak: Omaha Steaks King Cut: 32 oz. New York Strip. This gorgeous cut is firm, beautifully marbled, bursting with bold, beefy flavor that’s been maximized over at least 28 days of extra aging, and hand-carved by master butchers. Using the sous vide method, you’ll be able to achieve the consistent 125°F to 135°F heat it requires, while also getting intense permeation of the herbs. Getting hungry yet? Let’s get started!
1. Thaw and Season
Before we get into the actual cooking process, we need to prep the steak. With a steak this large, we recommend using the refrigerator method to ensure complete thawing, which will take considerably longer than an average-sized steak, so plan your meal accordingly. Simply move it from the freezer to the refrigerator while still packaged and let it thaw for 48 to 72 hours. Omaha Steaks vacuum-sealed packaging is sous vide-certified, but we recommend transferring the steak to another resealable package so you can add oil and seasonings that deliver next-level flavor. Simply remove it from its packaging, pat dry on all sides with paper towels, and season generously with salt and pepper.
2. Bag and Add Additional Seasoning
Place your seasoning steak in a heavy-duty resealable bag and add thyme, rosemary, parsley, garlic, and olive oil to the bag, which will draw out and deepen the flavor of the fresh herbs. Then remove all excess air from the bag and seal it.
3. Sous Vide Steak
Now it’s time for the fun part! Set up your sous vide machine/device according to the manufacturer’s instructions and set the temperature to 125°F for rare or 135°F for medium doneness. Not sure what that looks like on a thick steak like the King Cut? Refer to our Steak Doneness Guide and this helpful King Cut Cooking Chart. Place the sealed bag in the water, ensuring it is completely submerged, and let the machine do all the hard work, sous viding it for three to four hours.
4. Finish by Pan-Searing Steak
We’re not quite done: Next, preheat a large cast-iron or heavy skillet or your grill to medium-high. Remove your perfectly sous vided New York strip from the bag and pat it dry with a paper towel. Place the steak fat-side down in the skillet or on the grill and sear all sides until it is well-browned with a perfect crust, then remove from heat.
5. Rest for 10 Minutes
You’ve waited at least 52 hours to savor the taste of a perfectly sous vided massive steak and now it’s time to hold out for just a few more minutes to make it count! It’s vital that you let your steak rest under tented foil for 10 minutes after cooking, which is a bit longer than for standard steaks but critical for a thick king cut. These 10 minutes allow the mouthwatering, bursting-with-flavor juices to redistribute and create the perfectly tender, juicy bite you’ve been waiting for.
6. Slice and Serve
To cut your King Cut New York strip, simply locate the grain and cut against it to achieve perfect slices. Bon appétit!
Sous Vide 36 oz. New York Strip
- Sous vide machine
- 1 36 oz. Omaha Steaks New York Strip, thawed
- 1 tablespoon kosher salt
- 2 teaspoons fresh ground pepper
- 1 sprig each, rosemary, thyme, and parsley
- 2 cloves garlic, smashed
- 3 tablespoon olive oil
- Season thawed New York strip on all surfaces with salt and pepper, place in heavy-duty resealable bag. Add thyme, rosemary, parsley, garlic, and olive oil to bag, remove all air, and seal.
- Set up sous vide according to manufacturer’s instructions and set temperature to 125°F for rare or 135°F for medium. Place sealed bag in water, making sure it is completely submerged.
- Sous vide meat for 3 - 4 hours.
- Preheat a large cast iron or heavy skillet or your grill to medium-high. Remove New York strip from bag and pat dry with a paper towel. Place steak fat-side down in skillet or on grill. Sear all sides until well browned. Remove from heat and let rest for 10 minutes, then slice and serve.
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