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Doneness Temperature Time
Rare 120°F (49°C) - 128°F (53°C) 1-2 hours
Medium-rare 129°F (54°C) - 134°F (57°C) 1-3 hours
Medium 135°F (57°C) - 144°F (62°C) 1-4 hours
Medium-well
145°F (63°C) - 155°F (68°C) 1-3 hours
Well done 156°F (69°C) and up 1-3 hours
SOUS VIDE HERB
BUTTER STEAK
INGREDIENTS
• 2 steaks of choice
• Butter, salted
Beef
1 hour
133°F (63°C)
Serves 2
• Salt & pepper, as needed
• Fresh thyme or rosemary
3
Steak Temperature/Time Guide
*recommended *recommended
METHOD
Season the steak generously with salt and pepper on
all sides.
Place the steaks inside individual bags and add a sprig of thyme
or rosemary. Vacuum seal your bag or use the displacement
method for ziplock bags.
Place your sealed bag in the Sousvant and set your desired
temperature (look in the temp/time guide below). Press cook
and wait until the timer displays your desired time.
Removethesteaksfromthebagandnishoffoneitherthe
stove or grill. If pan-roasting, add some butter and herb and
baste the steak while cooking. Flip the steak every 15-30
seconds and repeat until a nice sear develops. Don’t forget
the edges!
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