Sous Vide Steak Hack: Pre-Sear + Post-Sear = Perfect

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Sous Vide Steak | Why Pre-Sear + Post-Sear = Perfect Steak Steak and sous vide are a match made in heaven—perfect doneness, every time. But here’s the twist: if we pre-sear before cooking, we kick off the Maillard reaction early, building deeper flavor and ensuring the best final crust. Recipe guidance: - Equipment: sous vide bath (we use Joule® Turbo), ziplock bag, skillet, rack, sheet pan, oil, salt, pepper, garlic, thyme, bay leaf - Pre-sear: Heat 15 g oil, sear steaks over high heat, turning every 15 sec for 1 min. - Bag + sous vide: Add 30 g oil + aromatics, seal, and cook: • ½ in (1.3 cm): 30 min • ¾ in (2 cm): 45 min • 1 in (2.5 cm): 1 hr • 1½ in (3.8 cm): 1 hr 30 min • 2 in (5 cm): 2 hrs - Finish: Pat dry, sear again 1–2 min, flipping every 30 sec until crust is golden. - Slice against the grain and serve. Temperature guide: 122 °F / 50 °C: Very rare 126 °F / 52 °C: Rare 129 °F / 54 °C: Medium-rare (our favorite) 133 °F / 56 °C: Medium 140 °F / 60 °C: Medium-well 147 °F / 64 °C: Well-done 154 °F / 68 °C: Very well-done Key tips: - Pre-searing = deeper flavor and better final crust. - Always measure steak thickness to nail cook time. - Pat steaks completely dry before the post-sear for maximum Maillard. 👉 Full sous vide steak guide here: https://www.chefsteps.com/activities/sous-vide-steak https://www.chefsteps.com/activities/presearing-for-sous-vide

Published 2025-10-23 · Watch on YouTube ↗
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