Sous vide cooking is one of the most dependable and easiest ways to perfectly cook a steak. Learn more about the technique in this guide, which includes a time, temperature, and texture chart, step-by-step instructions, and more.
When we launched our sous vide app back in 2014, we knew we wanted to provide as much in-depth cooking science as possible. We wanted to dive deep into the best times and temps for all different cuts of meat and various vegetables so that you could get the results you wanted every time. And, most importantly, know the why behind those results. So we partnered with J. Kenji Lopez-Alt and Serious Eats to create our sous vide guides. These still live in the app today.
While we still rely on these guides today, they were in a bit of a need of a refresh and a more permanent home on our website. Plus, we now have additional technology, in the form of the Anova Precision™ Oven, to bring to our sous vide arsenal. Each month, we’ll be launching new guides to our favorite meats and vegetables. First up, of course, is steak.
On our revamped guides page, you’ll find the same in-depth science that you already expect and love. We’ve refreshed our printable time and temperature charts, and added in pasteurization charts as well. You’ll also find an expanded FAQ page with answers to even the most persnickety of questions.
The biggest change is the integration of the Anova Precision™ Oven (APO). My recipe team and I have spent a good chunk of the last two years testing — and retesting — sous vide settings for the oven. Why so much testing? Because the APO offers multiple approaches to sous vide-style cooking.
You can always do a 1:1 replication of sous vide cooking in the APO using your favorite times and temps. Turn on sous vide mode with 100% steam, plug in those times and temps, and let it rip. You can choose to cook with or without a bag. You can use a probe to monitor doneness and pull your food right when its core hits your desired temp or, if you want to speed up cooking, turn the oven up a smidge to activate what we like to call Sous Vide Express.
Nailing the perfect delta between oven and probe temp is part of what my team has spent so much time working on. Thinner cuts need a smaller variation, while larger cuts need, well, a larger one, to truly call an express cook an express cook. For steak, this meant cooking at least 100 ribeyes, tenderloins, porterhouses, and more — we definitely met our protein goals those weeks.
Throughout all of this testing, there was always one mission at the forefront: We want to continue being your best resource for all things sous vide cooking. No matter if you’re looking to start with the basics with your Anova Precision Cooker or expand your arsenal with more complex cooks in the Anova Precision Oven — we got you.