Do you love perfectly juicy steak but don’t always manage to achieve the right level of doneness? With the sous vide method, you can be sure your meat will be cooked exactly the way you like it. Simply set the right temperature and let the technology do the work for you.
Before you start cooking, take a look at how to prepare a steak using the sous vide method step by step:
How Sous Vide Works
Sous vide means “under vacuum.” Food is sealed in a bag and then slowly cooked in a water bath at a constant temperature. This allows the meat to heat evenly from edge to center without losing its juices, preserving its natural flavor and texture.
Another major advantage is the minimal risk of overcooking — once you set the correct temperature, your steak won’t cook beyond your desired doneness.
How to Choose the Right Temperature
The level of doneness is primarily determined by the water temperature. Choose according to your preference:
You can also find detailed time and temperature charts in the article Sous Vide FAQ – Frequently Asked Questions and Concerns.
What You’ll Need
- a quality steak (ideally at least 2.5–4 cm / 1–1.5 inches thick)
- salt and pepper, optionally herbs
- a zip lock or vacuum bag
- a pot filled with water
- the Lauben Sous Vide Stick SV01, which maintains a precise temperature throughout the cooking process
Preparation Steps
1. Season the Meat
Season the steak with salt and pepper on all sides. For enhanced flavor, you can add a sprig of rosemary or a slice of butter to the bag.
2. Seal the Bag
Place the meat in a zip lock bag and remove as much air as possible. You can do this by slowly submerging the bag in water, which naturally pushes the air out.
3. Set the Temperature
Fill a pot with water, attach the sous vide cooker, and set the temperature according to your preferred level of doneness.
4. Cook Slowly
Submerge the bag in the water bath and let the meat cook gently.
👉 Tip: Add approximately 1 extra hour of cooking time for every additional 2.5 cm (1 inch) of thickness.
5. Sear for the Perfect Crust
After removing the steak from the bag, pat it dry and briefly sear it in a hot pan — about 30–60 seconds on each side. This will give the steak a beautifully golden crust and richer flavor.
Why You’ll Love Sous Vide
- precise and consistent results
- juicy meat without drying out
- simple preparation with no constant monitoring
- suitable not only for steaks, but also for fish, vegetables, and poultry
With sous vide, preparing a steak is no longer a matter of chance. All you need are quality ingredients, the right temperature, and a reliable helper — and the result will be well worth it.
