Introduction

This Faux Sous Vide Hack Steak recipe delivers tender, perfectly cooked rib-eye or strip steaks without the need for expensive equipment. Using a temperature-controlled water bath in a cooler, you can achieve juicy and evenly cooked steaks with a flavorful sear at home.

The image shows a cast iron pan with eight slices of medium-rare steak arranged closely, each steak slice has a thin browned outer crust and a juicy pink center that looks tender and moist. The steak slices vary slightly in thickness and are angled in a semi-fan pattern along the left side of the pan. Small sprigs of browned thyme lie between and next to the steak slices, adding texture and color contrast. The black surface of the pan has droplets of cooking oil that give off a shiny wet look, emphasizing the steak’s juicy nature. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 rib-eye or strip steaks (approximately 10 to 12 ounces each, 1½ inches thick)
1 ½ teaspoons kosher salt
½ teaspoon fresh ground black pepper
2 sprigs fresh rosemary or thyme (optional)
2 cloves garlic (lightly crushed, optional)
2 tablespoons unsalted butter
1 teaspoon olive oil

Instructions

Step 1: Remove steaks from refrigerator and pat completely dry with paper towels.
Step 2: Season both sides of each steak evenly with 1½ teaspoons kosher salt and ½ teaspoon black pepper total.
Step 3: Let steaks sit at room temperature for 10 minutes while you prepare the water bath.
Step 4: Fill a cooler halfway with hot tap water, then carefully add boiling water while monitoring the temperature with an instant-read thermometer until it reaches 135°F (3 to 5°F above the target temperature of 130-132°F for medium-rare).
Step 5: Place each seasoned steak in separate heavy-duty zip-top freezer bags; add 1 sprig of herb and 1 clove of crushed garlic to each bag if using.
Step 6: Slowly lower each open bag into the water bath at an angle to force air out using the water pressure, then seal the bag completely just before water enters the opening.
Step 7: Ensure both bags are fully submerged by clipping them to the cooler side or weighing them down if they float.
Step 8: Close the cooler lid and cook the steaks in the water bath for 60 minutes.
Step 9: Remove the bags from the cooler and open carefully. Take out the steaks and pat them aggressively dry with paper towels on all surfaces.
Step 10: Heat a cast-iron skillet over high heat until smoking hot, about 3 to 4 minutes.
Step 11: Add 1 teaspoon olive oil to the pan and swirl to coat evenly.
Step 12: Place steaks in the skillet and sear without moving for 1 to 2 minutes until a deep brown crust forms. Flip and sear the other side for another 1 to 2 minutes.
Step 13: During the last 30 seconds, add 2 tablespoons unsalted butter, the crushed garlic cloves, and herb sprigs to the pan.
Step 14: Tilt the pan slightly and continuously baste the steaks with the melted butter using a spoon.
Step 15: Transfer steaks to a cutting board and let them rest for 2 to 3 minutes.
Step 16: Slice steaks against the grain if desired, spoon the remaining butter-garlic mixture from the pan over the steaks, and serve immediately with your favorite sides.

Tips & Variations

Use an instant-read thermometer to monitor water temperature closely for perfect doneness.
Swap rosemary or thyme with fresh tarragon or sage for a different herb flavor.
If you don’t have a cooler, use a large pot with a lid and a thermometer, adjusting heat to maintain water temperature.
For a crustier sear, pat steaks very dry before placing them in the hot skillet.

Storage

Store cooked steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a little butter, or warm in a low oven until just heated through to avoid overcooking.

How to Serve

A close-up view of medium-rare steak slices arranged in a circular pattern on a white bowl, each slice showing a dark, well-seared outer crust with a warm pink interior and lightly sprinkled green herbs on top. Fresh green sprigs of rosemary lay between some of the steak slices around the bowl's edges. On the right side inside the bowl, there is a small wooden bowl filled with white creamy sauce garnished with small green herb leaves. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this method?

Yes, this method works well with most steaks that are about 1 to 1½ inches thick. Cuts like sirloin, filet mignon, or New York strip will also yield great results.

What if I want my steak more or less done?

Adjust the target water bath temperature: for medium, aim for 140-145°F; for medium-well, 150°F or higher. Remember to keep the water bath 3-5°F above your desired final temperature due to carryover cooking.