The Best Cut of Steak for Sous Vide: How to Choose the Right One

There are many different aspects of the cooking process to be considered when it comes to sous vide to achieve the best possible outcome. Picking the appropriate cut of meat is one of the most important things to do. This article will go over the various cuts of steak that are ideal for sous vide cooking, as well as how to select the one that is most suitable for your preferences.

The Different Cuts of Steak and Their Best Uses

The best cut of steak for sous vide is one that is well marbled. The presence of fat in the steak will ensure that it retains its natural moisture and juiciness even after being cooked. The best cuts of steak for sous vide include filet mignon, hanger, T-bone, sirloin, ribeye, and flank.

Sous Vide Filet Mignon Steak

The tenderloin is where you’ll find the lean and flavorful cut of beef known as the filet mignon. The muscle known as the tenderloin is located along the spine of the cow and is known for being the softest of all the muscles found on the animal. The filet mignon is a small, oval-shaped steak that is usually no more than two inches thick.

The filet mignon is known for its succulent flavor and melt-in-your-mouth texture. The filet mignon is one of the most expensive cuts of steak, which is why it is often reserved for special occasions.

When cooked using the sous vide method, the filet mignon becomes even more tender and juicy. The key to cooking a perfect filet mignon using sous vide is to choose the right cut of meat and to cook it for the right amount of time.

The filet mignon should be cooked at a temperature of 132 degrees Fahrenheit for a minimum of two hours. After cooking, the filet mignon can be finished on a grill or pan to add sear marks and flavor.

Sous Vide NY Strip Steak

Raw Grass Fed NY Strip Steaks

The New York strip steak is a prime example of a cut that’s well-suited to sous vide cooking. It is one of the meat cuts that is most tender because it is cut from the short loin of the cow. In terms of tenderness, the tenderloin is the only cut of meat that is more tender than the strip loin. It boasts a rich, beefy flavor complemented by a sturdy texture.

And because it’s relatively lean, the New York strip is also an ideal choice for those who are watching their fat intake. Cooking New York Strip Steaks for two to four hours at a temperature of 130 degrees Fahrenheit or 54.4 degrees Celsius is recommended.

Sous Vide Hanger

The diaphragm of a cow is where the hanger steak comes from. The name “hanger” comes from the French word “onglet,” which means “strap.” The hanger steak is also sometimes referred to as the “butcher’s steak” because it was traditionally given to the butcher instead of being sold to customers.

The flavor of this cut is divisive among consumers, with some commenting that it has a flavor resembling that of liver. On the other hand, it is a steak that responds well to marinating and can be a fantastic option for cooking sous vide.

To prepare your hanger steaks using the sous vide cooking method, set the water bath temperature to 130 degrees Fahrenheit, or 54.4 degrees Celsius, and leave the timer on for two to four hours.

Sous Vide T-bone Steak

T-bone steaks are a well-loved beef cut for good reason. The T-bone combines two of the most flavorful and juicy steaks, the tenderloin and the strip steak, into one delicious package. The t-bone is also relatively easy to cook, making it an excellent choice for beginners.

However, when it comes to sous vide cooking, there are a few things you should keep in mind. First of all, the t-bone is a large cut of steak, and it will take longer to cook than smaller cuts like filet mignon. Secondly, because the t-bone has such a large bone in the center, it can be difficult to cook the meat evenly.

For these reasons, it’s important to choose a well-marbled t-bone steak that is at least 1 inch thick. With proper preparation, sous vide t-bone steak can be an incredibly flavorful and juicy meal.

In order to achieve the ideal medium-rare doneness for the T-bone steak when cooking it in a sous vide bath, the temperature should be set to 131 degrees Fahrenheit, and the steak should be allowed to cook for two hours.

Sous Vide Sirloin Steak

The sirloin is a tender, juicy cut of meat full of flavor. Using the method of cooking known as “sous vide,” you will be able to cook the steak to perfection, and it will be both tender and juicy. One of the boneless steaks with a tenderness level somewhere in the middle is the sirloin steak.

Additionally, it can be acquired for a price that is not prohibitively expensive, making it an attractive choice for consumers who are attempting to stick to a financial plan.

Because it contains a modest amount of fat, it lends itself particularly well to cooking on a grill. As a consequence, the interior of the steak will remain pink while the exterior will acquire a light char. Cooking time for sous vide ribeye will vary according to the thickness of the steak, but a good rule of thumb is to give the steak one hour of cooking time for every inch of thickness.

Sous Vide Ribeye Steak

Raw Ribeye Steak on Cutting board

The ribeye is a well-marbled cut of meat that is full of flavor. The marbling helps to keep the steak moist and juicy, and the fat content provides flavor and texture. The thick, muscular nature of the ribeye makes it ideal for sous vide cooking, as it requires longer cook times to tenderize.

The ribeye can be cooked at a variety of temperatures, but the ideal temperature for sous vide ribeye is 53.8889°C (129°F). This will produce a steak with a pink center and lightly browned edges. The cooking time for sous vide ribeye will vary depending on the steak’s thickness, but a good rule of thumb is 1 hour per inch of thickness.

For example, a 1-inch thick steak should be cooked for 1 hour and a 2-inch thick steak should be cooked for 2 hours. After cooking, the steak can be seasoned with salt and pepper to taste. Then, it can be seared in a hot pan or grilled over high heat to create a crispy crust. Finally, it can be served with your favorite side dishes.

Sous Vide Flank Steak

The flank is a long, thin strip of meat that runs along the side of the cow. It is well-marbled, which indicates that it contains a significant amount of fat that runs throughout the meat. The flank is also a relatively tough cut of meat, so it benefits from the long, slow cooking method of sous vide. When cooked properly, the flank steak will be tender and flavorful.

Flank steak is not considered a prime cut of meat but is relatively inexpensive in comparison to other steaks. The fact that you can easily experiment with steak by using a cheaper cut allows you to feed more guests while staying within your budget.

Cooking flank steaks for one and a half hours at 132 degrees Fahrenheit is ideal. If you have a cut that is thicker than an inch, increase the cooking time to a minimum of two hours and up to a maximum of two and a half hours.

How to Select the Ideal Steak Cut for Sous Vide

The first step in choosing the best cut of steak for sous vide is to decide what type of steak you want. The most common types of steak are listed above. Each type of steak has its own unique flavor and texture, so it’s important to choose the one that best suits your taste.

After settling on the type of steak, the next step is to select the appropriate cut from the available options. When selecting a cut of steak, the thickness of the cut is the most important consideration you should make. Sous-vide steaks are cooked at a very precise temperature, so it’s important to ensure that the steak is not too thick or too thin.

The general rule of thumb is that the steak should be 1-1/2 inches thick. If it’s any thinner than that, it will cook too quickly and will not be as tender. If it’s any thicker than that, it will take too long to cook and will be tough.

When selecting a cut of steak, the amount of fat should also be considered as a factor. Sous-vide steaks are cooked in their own juices, so if there is too much fat, it can make the steak greasy.


The best cut of steak for sous vide depends on your own personal taste. It is important to experiment with different cuts and find what you like best. With a little trial and error, you’ll be able to create perfectly cooked steaks using this cooking method every time.

If you’re new to sous vide cooking, we recommend starting with a cheaper cut of steak. This will allow you to get a feel for the cooking method and help you perfect your technique. Once you’ve mastered it, you can move on to trying different cuts.

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