Prime steak on a grill

Cook these 5 Prime Steaks the Sous Vide Way this Season

Impress your guests by cooking your meat the sous vide way! This cooking technique is a method that produces pro-level results, and when combined with our top-quality choice or prime steaks, the results – are unforgettable. Here is how you can replicate this pro-level skill at home.

Sous Vide

The name “Sous Vide” means “under vacuum” in French, and as the name implies, the process is vacuum sealing food in a bag and then cooking it to a precise temperature in a water bath. This method ensures accurate temperature control for top-quality results. This method is also popular among home cooks, as anyone can master the sous vide method.

Pros and Cons of Sous Vide

Cooking choice or prime steak using the sous vide method can produce consistent results. At most, this particular cooking method utilizes cooking based on temperature control and is cooked each time consistently. Sous vide also ensures prime steaks stay moist and tender, with the exact flavor you season with, due to their precision cooking. This precision cooking brings food to a specific temperature and holds it without worrying about overcooking. It likely will retain all volume. In conclusion:

Prepping prime steak for the grill.

How It Works

For each steak, season both sides with our signature seasonings, place each steak in its bag, submerge for the allotted time, and once completed, take it out, pat dry, and sear the meat on a skillet.

  • Tomahawk Steak may take about three hours and can be seared for two to three minutes.
  • Sirloin Steak may take about two to three hours to cook, depending on steak thickness, and sear for two to three minutes on each side.
  • Porterhouse Steak may take about one and a half hours to cook and two to three minutes to sear each side.
  • Ribeye Steak may take about two to three hours to cook and two to three minutes to sear each side.


Rule of Thumb: For every inch-thickness, cook an additional hour. (1-inch thickness for 2 hours, 2-inch thickness for 3 hours, and so on.)

“The Pros of the Sous Vide Method are that you have control of precise inner temperature, consistency, and taste profile, but the one con is this method is time-consuming. “

Choosing Your Temperature

Cooking sous vide on certain types of steaks can vary depending on the size and shape of the steak itself. Before cooking your steaks, take note of the thickness and steak type when preparing your sous to vide. Before cooking your steak in sous vide, decide how you want to cook it:

  • Medium Rare at 130 °F
  • Medium at 140 °F
  • Medium Well at 150 °F
  • Well Done at 160 °F


Order Steaks Online and Try our Gift Boxes

Need some meat to test out your sous vide method? Order steaks online and purchase our Gift Boxes. They include a variety of, but are not limited to:

  • Ribeyes
  • T-bones
  • NY Strips
  • Porterhouse
  • Tenderloins
  • Tomahawk steaks
No Comments

Post A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Your Cart
    Your cart is emptyReturn to Shop