Sous Vide Steak with a Golden Sear

Use Stash Proof 5.5 mil black-and-clear vacuum seal bags to prepare steak for a controlled-temperature water bath, then finish it with a quick skillet sear. Follow the bag and circulator use instructions.

Serves: 2
Time: 10 minutes prep; approximately 2 hours cooking, plus searing and resting

Ingredients

• 2 boneless strip or ribeye steaks, approximately 1 inch thick
• 1 teaspoon kosher salt, adjusted to taste
• ½ teaspoon black pepper
• 2 fresh thyme sprigs
• 1 tablespoon high-heat cooking oil
• 1 tablespoon butter

Instructions

1. Heat a sous vide water bath to 145°F. Season the chilled steaks with salt and pepper.
2. Place steaks in separate Stash Proof bags suitable for sous vide use. Add a thyme sprig to each and heat seal according to your vacuum sealer instructions.
3. Submerge bags completely, keeping them separated so water can circulate. Secure the bags clear of the circulator intake.
4. Cook approximately 2 hours. This timing is for chilled steaks around 1 inch thick; thicker or frozen steaks require different timing.
5. Remove steaks from the bags and pat thoroughly dry.
6. Heat a heavy skillet until very hot. Add oil and sear briefly on each side, adding butter near the end. Verify a minimum internal temperature of 145°F and rest for at least 3 minutes before slicing.

Why use Stash Proof bags?

Stash Proof lists this 5.5 mil, BPA-free, food-grade precut series as suitable for sous vide cooking. A properly sealed bag keeps the steak enclosed during the water bath. Always follow the product’s temperature and use instructions.

Shop Stash Proof 5.5 mil precut vacuum seal bags or explore all vacuum seal bags.

Storage reminder

Vacuum sealing does not replace refrigeration or freezing. Keep refrigerated food at 40°F or below and frozen food at 0°F or below. Thaw meat in the refrigerator. Cook thawed raw chicken within 1–2 days; use refrigerated cooked beef within 3–4 days. Follow the bag and sealer use instructions.