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Sous Vide Steak - Larry Pile

Updated: May 15, 2021



  • 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!

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