Updated: May 15
1-- 2-lb rib-eye, 2 -- .5-lb filets, T-bone, or hanger steak, etc. – choice, prime or natural
Powdered, instant coffee
Cayenne or Chile Powder
Freshly-ground black pepper
Kosher, Sea or Maldon salt
Mix equal portions of instant coffee, chile powder/cayenne, salt and pepper. Rub liberally over both sides of steak.
Place in sous-vide vacuum bag and double seal (both ends if applicable).
Place into water bath and cook at the below times, depending on the fat content of the meat and the desired doneness:
Steak Desired Doneness Temp Time
Filet Mignon (thick) Medium rare 129F 2-4 hours
Medium 135F 2-4 hours
Ribeye (thick, marbled) Medium rare 134F 2-4 hours
Medium 144F 2-4 hours
Hanger Steak (lean Medium rare 129F 4-6 hours
Medium 135F 4-6 hours
Sous vide for 2-4 hours, depending on thickness of the steak, until done throughout.
Remove from sous vide machine, open bag, reserving juices, and pat dry.
Cook on grill or cast iron skillet at highest possible heat for 2-3 minutes per side.
Slice and serve*
*With sous vide, no need to let the steak rest; it is already incredibly juicy because it hasn’t been overcooked!