{"id":66012,"date":"2026-05-07T02:20:37","date_gmt":"2026-05-06T18:20:37","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=66012"},"modified":"2026-05-07T02:33:41","modified_gmt":"2026-05-06T18:33:41","slug":"guide-of-sous-vide-steak-recipe","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/","title":{"rendered":"The Ultimate Sous Vide Steak Recipe: Time Chart &#038; 4X Speed Hack"},"content":{"rendered":"<div id=\"attachment_66019\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-66019\" class=\"size-fusion-800 wp-image-66019\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-800x475.jpg\" alt=\"Sous Vide Steak Recipe\" width=\"800\" height=\"475\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-18x12.jpg 18w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-60x36.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-200x119.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-300x178.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-320x190.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-400x238.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-500x297.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-600x356.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-700x416.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-768x456.jpg 768w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-800x475.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe-1024x608.jpg 1024w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Sous-Vide-Steak-Recipe.jpg 1032w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><p id=\"caption-attachment-66019\" class=\"wp-caption-text\">Sous Vide Steak Recipe<\/p><\/div>\n<p>A standard sous vide will yield that perfect pink in our steaks, but few of us have time to wait two hours for a water bath on a Tuesday night. That&#8217;s why I&#8217;m offering my ultimate<strong><b>\u00a0sous vide steak <\/b><\/strong>recipe. I&#8217;ll give you all the insider info on where to set your standard for cook temp on anything from a thin, lean filet to a thick, well-marbled ribeye steak. But I&#8217;m also including the Delta-T method to slash your required cook time from 120 minutes to just 30 minutes, all while avoiding that full center &#8216;steak. &#8216;<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Sommario<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69fbadbf6fc7c\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Attiva\/disattiva<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69fbadbf6fc7c\"  aria-label=\"Attiva\/disattiva\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#The_Most_Comprehensive_Sous_Vide_Steak_Temp_and_Time_Chart\" >The Most Comprehensive Sous Vide Steak Temp and Time Chart<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#Step-by-Step_Sous_Vide_Steak_Recipe_From_Prep_to_Perfect_Sear\" >Step-by-Step Sous Vide Steak Recipe: From Prep to Perfect Sear<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#Step_1_Prep_Seasoning\" >Step 1: Prep &amp; Seasoning<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#Step_2_Bagging\" >Step 2: Bagging<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#Step_3_The_Water_Bath\" >Step 3: The Water Bath<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#Step_4_The_Perfect_Sear\" >Step 4: The Perfect Sear<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#Speed_Up_Sous_Vide_Steak_Time_The_Delta-T_Hack_Explained\" >Speed Up Sous Vide Steak Time: The Delta-T Hack Explained<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#Why_the_Best_Sous_Vide_Steak_Recipe_Needs_a_Precision_Thermometer\" >Why the Best Sous Vide Steak Recipe Needs a Precision Thermometer<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#FAQ_about_Sous_Vide_Steak\" >FAQ about Sous Vide Steak<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#Q1_What_temperature_should_I_sous_vide_the_steak\" >Q1: What temperature should I sous vide the steak?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#Q2_Is_4_hours_too_long_to_sous_vide_a_steak\" >Q2: Is 4 hours too long to sous vide a steak?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#Q3_What_is_the_3_3_3_3_rule_for_steaks\" >Q3: What is the 3 3 3 3 rule for steaks?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.chefstemp.com\/it\/guide-of-sous-vide-steak-recipe\/#Conclusion\" >Conclusione<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"The_Most_Comprehensive_Sous_Vide_Steak_Temp_and_Time_Chart\"><\/span><strong><b>The Most Comprehensive Sous Vide Steak Temp and Time Chart<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Most online guides offer vague time estimates, and treating a slightly marbled filet mignon like a very marbled ribeye is a mistake. To add some value, I&#8217;ve compiled this chart with approximate steak sous vide temperatures, along with certain adjustments I find useful for the various cuts I keep on hand.<\/p>\n<p>The time estimates below are for a standard 1.5-inch thick cut.<\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"150\"><strong><b>Cottura<\/b><\/strong><\/td>\n<td width=\"150\"><strong><b>Target Temp<\/b><\/strong><\/td>\n<td width=\"150\"><strong><b>Time (1.5&#8243; thick)<\/b><\/strong><\/td>\n<td width=\"150\"><strong><b>Texture Result<\/b><\/strong><\/td>\n<td width=\"150\"><strong><b>Chef&#8217;s Note<\/b><\/strong><\/td>\n<\/tr>\n<tr>\n<td><strong><b>Raro<\/b><\/strong><\/td>\n<td>120\u00b0F \u2013 128\u00b0F<\/td>\n<td>1 to 2.5 hrs<\/td>\n<td>Very soft, deep red center<\/td>\n<td>Stick to ultra-lean cuts like Tenderloin. Do not exceed 2.5 hours to avoid food safety risks.<\/td>\n<\/tr>\n<tr>\n<td><strong><b>Mediamente cotta<\/b><\/strong><\/td>\n<td>129\u00b0F \u2013 134\u00b0F<\/td>\n<td>1 to 4 hrs<\/td>\n<td>Edge-to-edge pink, firm but yielding<\/td>\n<td>A sous vide medium rare steak is the absolute sweet spot for New York Strips and T-bones.<\/td>\n<\/tr>\n<tr>\n<td><strong><b>Medio<\/b><\/strong><\/td>\n<td>135\u00b0F \u2013 144\u00b0F<\/td>\n<td>1 to 4 hrs<\/td>\n<td>Light pink, thoroughly rendered fat<\/td>\n<td>Pro tip: Push your water bath exactly to 137\u00b0F for Ribeyes. The higher heat melts the intramuscular fat beautifully without drying out the meat.<\/td>\n<\/tr>\n<tr>\n<td><strong><b>Medio-Buono<\/b><\/strong><\/td>\n<td>145\u00b0F \u2013 155\u00b0F<\/td>\n<td>1 to 3 hrs<\/td>\n<td>Very firm, barely any pink<\/td>\n<td>If you prefer this doneness, use a heavily marbled cut to retain at least some moisture.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>The 1-to-4-hour cooking window is one of the biggest benefits of using this feature. The core stops when the temperature is hit. Before you use this feature for cooking, don&#8217;t let your steaks stay in the water all day. This is especially a problem the longer you let it go. After about four hours, the enzymes of the meat break down the muscles too aggressively. This results in an expensive cut losing its quality, becoming an unpleasant mush. Pay attention to the time.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Step-by-Step_Sous_Vide_Steak_Recipe_From_Prep_to_Perfect_Sear\"><\/span><strong><b>Step-by-Step Sous Vide Steak Recipe: From Prep to Perfect Sear<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Every great<strong><b>\u00a0sous vide steak <\/b><\/strong>recipe\u00a0depends on a solid execution strategy. I&#8217;ve cooked through and ruined many valuable steak cuts, and now I know where most of the issues arise. Here is the workflow I follow to ensure a great sous vide steak recipe every time.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Step_1_Prep_Seasoning\"><\/span><strong><b>Step 1: Prep &amp; Seasoning<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div id=\"attachment_66018\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-66018\" class=\"size-fusion-800 wp-image-66018\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning-800x484.jpg\" alt=\"\" width=\"800\" height=\"484\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning-18x12.jpg 18w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning-60x36.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning-200x121.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning-300x181.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning-320x194.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning-400x242.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning-500x302.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning-600x363.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning-700x423.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning-768x465.jpg 768w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning-800x484.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Prep-Seasoning.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><p id=\"caption-attachment-66018\" class=\"wp-caption-text\">Prep &amp; Seasoning<\/p><\/div>\n<p>I start by ensuring my meat is dry. I use paper towels to dehydrate meat. I do this because moisture can cause a crust to form on the outside of the meat. I season meat generously with coarse sea salt and cracked black pepper. Butter must be included with meat is the common myth I will dispel today. Butter is bad and dilutes the beef flavor. Butter is a vessel that coats the steak and carries its flavor into the butter. <a rel=\"nofollow noopener\" href=\"https:\/\/www.amazingfoodmadeeasy.com\/info\/modernist-cooking-blog\/more\/should-you-put-butter-in-the-sous-vide-bag\" target=\"_blank\"><u>Amazing Food Made Easy<\/u><\/a>\u00a0cites this. For flavor and scent infusions, sprigs of rosemary or cloves of garlic do a much better job.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Step_2_Bagging\"><\/span><strong><b>Step 2: Bagging<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div id=\"attachment_66015\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-66015\" class=\"size-fusion-800 wp-image-66015\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-800x396.jpg\" alt=\"Bagging\" width=\"800\" height=\"396\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-18x9.jpg 18w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-60x30.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-200x99.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-300x149.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-320x159.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-400x198.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-500x248.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-600x297.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-700x347.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-768x381.jpg 768w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-800x396.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging-1024x507.jpg 1024w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Bagging.jpg 1130w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><p id=\"caption-attachment-66015\" class=\"wp-caption-text\">Bagging<\/p><\/div>\n<p>Use your vacuum sealer to bag frozen steak for sous vide. If you don\u2019t have a vacuum sealer, you can bag frozen steak for sous vide using the water displacement method. Place the seasoned cut you\u2019ve chosen in a freezer bag. Leave the bag partially unzipped. Take the bag to a pot of water, and slowly submerge it, as the water pressure will displace the excess air. Seal the bag quickly before the zipper submerges completely.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Step_3_The_Water_Bath\"><\/span><strong><b>Step 3: The Water Bath<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div id=\"attachment_66022\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-66022\" class=\"size-fusion-800 wp-image-66022\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath-800x505.jpg\" alt=\"\" width=\"800\" height=\"505\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath-18x12.jpg 18w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath-60x38.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath-200x126.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath-300x189.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath-320x202.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath-400x252.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath-500x316.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath-600x379.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath-700x442.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath-768x485.jpg 768w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath-800x505.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Water-Bath.jpg 976w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><p id=\"caption-attachment-66022\" class=\"wp-caption-text\">The Water Bath<\/p><\/div>\n<p>Consult our chart, and set the circulator to the exact temperature. Place the bag in the water bath, with the meat completely submerged. Use a clip to attach the bag to the container to prevent it from floating. You may want to use a clip to prevent the bag from blocking the water pump.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Step_4_The_Perfect_Sear\"><\/span><strong><b>Step 4: The Perfect Sear<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div id=\"attachment_66021\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-66021\" class=\"size-fusion-800 wp-image-66021\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear-800x499.jpg\" alt=\"The Perfect Sear\" width=\"800\" height=\"499\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear-18x12.jpg 18w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear-60x37.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear-200x125.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear-300x187.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear-320x200.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear-400x250.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear-500x312.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear-600x374.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear-700x437.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear-768x479.jpg 768w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear-800x499.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Perfect-Sear.jpg 941w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><p id=\"caption-attachment-66021\" class=\"wp-caption-text\">The Perfect Sear<\/p><\/div>\n<p>The first thing you\u2019ll notice after removing the steak from the bag is the color. The meat will be gray and unappetizing. To sear like a pro, don\u2019t skip this next step. This is the most important step. That steak needs to be patted bone dry with a paper towel. The remaining moisture will ruin the Maillard reaction. With a rapid, aggressive sear, we&#8217;re combusting the inside of the pan. Make sure you have an A, and sear for 45 to 60 seconds per side.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Speed_Up_Sous_Vide_Steak_Time_The_Delta-T_Hack_Explained\"><\/span><strong><b>Speed Up Sous Vide Steak Time: The Delta-T Hack Explained<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div id=\"attachment_66020\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-66020\" class=\"size-fusion-800 wp-image-66020\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-800x434.jpg\" alt=\"\" width=\"800\" height=\"434\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-18x10.jpg 18w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-60x33.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-200x108.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-300x163.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-320x174.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-400x217.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-500x271.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-600x325.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-700x380.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-768x417.jpg 768w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-800x434.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained-1024x555.jpg 1024w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/The-Delta-T-Hack-Explained.jpg 1130w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><p id=\"caption-attachment-66020\" class=\"wp-caption-text\">The Delta-T Hack Explained<\/p><\/div>\n<p>Do you pace your kitchen while you wonder how long to sous vide steak on a busy weeknight? You probably know how time-consuming this method is. There\u2019s an obvious flaw in most sous vide recipes. Once the thickest part of the meat is just a degree or two from the temperature of the sous vide water, the remaining heat transfer occurs incredibly slowly. Those final cooking steps account for over 50% of the total sous vide steak time.<\/p>\n<p>I usually don\u2019t have the time for this, so I break the mold of classic <strong><b>sous vide steak <\/b><\/strong>recipe. I use a cooking technique called Delta-T cooking to save time. Delta-T cooking means taking advantage of a larger temperature differential. Instead of heating the water bath to exactly the target temp, which would, for example, be 130\u00b0 F, you would set it to 150\u00b0 F.<\/p>\n<p>Most people would think this will instantly overcook the meat, but this is a common misconception. A personal hot bath is a great example. When you set foot in a hot bath, over the initial quick heating of the water, your body cools the water immediately against itself. The surface of the meat does the same thing, even though the water is at a high temperature, the surface cools the water, which keeps it from instantly overcooking and incredibly fast drives it to the center of the meat, ultimately overcooking it.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_the_Best_Sous_Vide_Steak_Recipe_Needs_a_Precision_Thermometer\"><\/span><strong><b>Why the Best Sous Vide Steak Recipe Needs a Precision Thermometer<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div id=\"attachment_66016\" style=\"width: 775px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Chefstemp-ProTemp-2-Plus-1.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-66016\" class=\"size-full wp-image-66016\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Chefstemp-ProTemp-2-Plus-1.jpg\" alt=\"\" width=\"765\" height=\"661\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Chefstemp-ProTemp-2-Plus-1-14x12.jpg 14w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Chefstemp-ProTemp-2-Plus-1-60x52.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Chefstemp-ProTemp-2-Plus-1-200x173.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Chefstemp-ProTemp-2-Plus-1-300x259.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Chefstemp-ProTemp-2-Plus-1-320x276.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Chefstemp-ProTemp-2-Plus-1-400x346.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Chefstemp-ProTemp-2-Plus-1-500x432.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Chefstemp-ProTemp-2-Plus-1-600x518.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Chefstemp-ProTemp-2-Plus-1-700x605.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Chefstemp-ProTemp-2-Plus-1.jpg 765w\" sizes=\"(max-width: 765px) 100vw, 765px\" \/><\/a><p id=\"caption-attachment-66016\" class=\"wp-caption-text\">Chefstemp ProTemp 2 Plus<\/p><\/div>\n<p>The one potential problem with the Delta-T method is the risk of overshooting. Leaving your steak in a 150\u00b0F water bath for too long will definitely cause it to overcook. Timing is key. Some companies even sell fancy, expensive, algorithm-based circulators to calculate this economy of effort, but I would consider this an example of adaptive overshooting.<\/p>\n<p>Here&#8217;s my system: before bagging the steak, I insert<a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/protemp-2-plus\/\"><u>\u2002a smart wireless meat thermometer<\/u><\/a>. I have the Chefstemp ProTemp 2 Plus. With a design including an ultra-thin 4.55mm probe, it tracks the core meat temperature in real time for the duration of the water bath. I can extract the meat at just the right temperature with no bleeding. If I am working with a non-vacuum method or just need to execute the final sear, I have the <a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/termometro-per-carne-finaltouchx10\/\"><u>Finaltouch X10<\/u><\/a>\u00a0instant-read thermometer to assess the meat temperature in under 1 second.<\/p>\n<div id=\"attachment_66017\" style=\"width: 772px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Finaltouch-X10.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-66017\" class=\"size-full wp-image-66017\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Finaltouch-X10.jpg\" alt=\"\" width=\"762\" height=\"542\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Finaltouch-X10-18x12.jpg 18w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Finaltouch-X10-60x43.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Finaltouch-X10-200x142.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Finaltouch-X10-300x213.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Finaltouch-X10-320x228.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Finaltouch-X10-400x285.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Finaltouch-X10-500x356.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Finaltouch-X10-600x427.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Finaltouch-X10-700x498.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/Finaltouch-X10.jpg 762w\" sizes=\"(max-width: 762px) 100vw, 762px\" \/><\/a><p id=\"caption-attachment-66017\" class=\"wp-caption-text\">Finaltouch X10<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"FAQ_about_Sous_Vide_Steak\"><\/span><strong><b>FAQ about Sous Vide Steak<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Q1_What_temperature_should_I_sous_vide_the_steak\"><\/span><strong><b>Q1: What temperature should I sous vide the steak?<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Achieving a perfect medium-rare is a matter of setting the water bath to a consistent 130\u00b0F. Refer to my temperature chart to find the perfect temperature for different cuts of meat, depending on how pink you want.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Q2_Is_4_hours_too_long_to_sous_vide_a_steak\"><\/span><strong><b>Q2: Is 4 hours too long to sous vide a steak?<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>It won&#8217;t technically &#8220;overcook&#8221; past your target temperature, but leaving it past the four-hour mark breaks down the muscle fibers too aggressively, turning the meat unpleasantly mushy. This is exactly why nailing your timing is crucial. For a deeper dive into why accurate temp control matters more than time alone, check out our guide on the<a href=\"https:\/\/www.chefstemp.com\/it\/arma-segreta-del-termometro-alimentare-per-lo-scontro-sottovuoto\/\"><u>\u2002Sous Vide Showdown: Food Thermometer Secret Weapon.<\/u><\/a><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Q3_What_is_the_3_3_3_3_rule_for_steaks\"><\/span><strong><b>Q3: What is the 3 3 3 3 rule for steaks?<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>It is a traditional grilling method that suggests searing a steak for 3 minutes per side, repeating the process, and then letting it rest for a final 3 minutes. Speaking of resting after searing, is it strictly necessary for sous vide? Find out the truth in our article: <a href=\"https:\/\/www.chefstemp.com\/it\/mito-del-lasciare-riposare-la-carne\/\"><u>Letting Meat Rest: Myth or Fact?.<\/u><\/a><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span><strong><b>Conclusione<\/b><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>No more compromising on a perfect cut of meat versus dinner at a reasonable time! It combines classic water bath methods with the intense Delta-T hack, resulting in phenomenal results in a short amount of time. The key is just knowing what&#8217;s going on inside the land. It&#8217;s time to get rid of the guesswork and come up with a perfect weeknight dinner from the Michelin level. I really hope that this <strong><b>sous vide steak <\/b><\/strong>recipe\u00a0becomes a staple in your kitchen.<\/p>","protected":false},"excerpt":{"rendered":"<p>A standard sous vide will yield that perfect pink in<\/p>","protected":false},"author":163913,"featured_media":66019,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1464,1435,1519],"tags":[1540,1559],"class_list":["post-66012","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-best-meat-thermometers","category-blog","category-cooking-steak","tag-pitmasters-video-log","tag-sous-vide-steak-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/66012","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/users\/163913"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/comments?post=66012"}],"version-history":[{"count":3,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/66012\/revisions"}],"predecessor-version":[{"id":66027,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/66012\/revisions\/66027"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/66019"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=66012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=66012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=66012"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}