The PERFECT Steak – Sous Vide and Grill Method

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It’s Steak Day here at KetoFam! Well, on the blog at least. Actual Steak Day is Sunday. It has been this way in our house for years! Steak Sunday is a real thing here and we LOVE it. Our whole family looks forward to it. Fun fact, the very first food we gave to all three KetoFam babies was a big hunk of ribeye. They all LOVED it. And… they never stopped! Their appreciation for a great, medium rare, steak is their saving grace on the days they challenge us the most as parents. We just remember this fun fact about them and decide, they can in fact stay. 🙂

All kidding aside though, when we moved to North Carolina we discovered some great butcher shops and really became passionate about a great Ribeye. While our house was being built, we lived (four of us at the time, the tiniest version came later) in an 800 sq ft apartment. My husband would take these beautiful steaks out and cook some kick ass (yeah I said it) steaks on this tiny $20 Walmart charcoal grill under the stairs outside our apartment.

That was pretty much the beginning of Steak Sunday. Now, we shop around for the best quality steak at the best price and he has tried pretty much every steak cooking technique in the book. This is the sound, foolproof way he gets it perfect every time. That is important because sometimes we splurge on a few Prime steaks and you do not want to ruin those!

I am going to be link heavy for our favorite things in this post, just to help you get an idea of the best tools to keep in your kitchen for a perfect steak. Enjoy!

*You do not have to use Ribeye, I might judge you if you don’t, but anything will do. Ha, kidding. Use what you like!

What You Need


1lb Thick Cut Steak (we use Ribeye)

To choose the perfect steak – Specifically, when it comes to sous vide, you want a steak that’s thick enough to sear without overcooking. 1.5 to 2 inches is best. Avoid Select grade, you want at least Choice, but preferably Prime. The more marbling in the steak, the more juicier and flavorful it’ll be. We find great prices on Prime at Costco. Check your local butcher shops too. We also love Butcher’s Market.

A Sous Vide

This is a spiffy contraption that cooks, then holds meat at a specific temperature for a designated amount of time. It basically ensures you get perfectly cooked meat all of the time.

We now own this awesome Instant Pot that includes a Sous Vide feature. We try to keep the kitchen appliances to a minimum in our house – so choosing this one took some research, but we could not love it more. It has 11 features, the best being pressure cook, dehydrate, air fry, slow cook and sous vide. It really is the ultimate kitchen appliance.

Previously we used this Sous Vide, it worked great. You will need a 12 qt container to hold the water and meat in. I suggest this specific container, but really any 12 qt container with a lid will work.

A Vacuum Sealer

This would be my suggestion for a vacuum sealer, you will also need sealing bags.

A Grill

There are many ways to sear the outside of the steak, I will add other options later. But, for now I am putting just Gas Grill.

We have this Weber Grill attached to natural gas at our house and has been a very very worthwhile investment. It still looks brand new and is 5 years old.

What To Do

  1. Make sure your steak is vacuum sealed. We often buy ours in larger packs from Costco and just vacuum seal when we get home and freeze them. If you do this, just seal them in 1 – 2 packs. Then take it out to thaw the day before and keep it cool in the fridge until steak day.
  2. Fill your sous vide to the appropriate line with water, then preheat to 130 degrees.
  3. Once it has come to temperature, fully submerge the steaks (still sealed in the vacuum bag) in the water. Leave it there for 2 hours, on.
  4. About an hour and half into cooking, preheat the grill, all burners on full heat for at least 15 minutes.
  5. Take the steaks out of the sous vide, cut out of the bags and pat dry gently with a paper towel.
  6. Place steak on a plate, or we use a cookie sheet with a cooling rack. Season heavily on both sides (a lot burns off, better to do it heavily). We use Montreal Steak Seasoning.
  7. Place the steaks in the fridge for 10 minutes.
  8. Take the steaks out and sear on the grill for 1-2 minutes on each side, just until you get a nice dark brown char on the outside.
  9. Serve immediately. We usually pair it with a small side salad.
  10. ENJOY!

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