How to Sous Vide T-Bone
A favorite of true steak enthusiasts, T-bone steak is one of the largest cuts of beef. In fact, it actually holds two different types of steak on either side of the bone: the tenderloin and the strip steak. When you really want to fill up on beefy flavor, this is a cut that will satisfy you.
While most steakhouses stick to grilling or pan-searing T-bone steak, you have tons of possibilities for home cooking. This guide teaches you how to sous vide T-bone. This cooking method may be one of the most underrated, but its simplicity and excellent results are sure to make you a fan.
Preparation for Sous Vide T-Bone
Sous vide starts with a precision cooker. Precision cookers use water set at a specific temperature to allow even cooking of whatever's inside. If you don't have a precision cooker, use a large pot with a thermometer that you can clip to the side.
You'll also need salt and pepper for seasoning and your choice of fresh herbs, like thyme or rosemary, to include in the sous vide bags. Use either vacuum-sealed bags or sealable food storage bags to hold the steak and herbs.
Cooking Time
The thicker the T-bone, the longer it will take to sous vide. A good rule of thumb is to match the cooking time with the thickness of the steak. So, for a 1 ½ inch steak, cook for 1 ½ hours, while a 2-inch steak should cook for 2 hours.
Final Temperature
Refer to the following chart to determine what temperature to sous vide T-bone steak for your preferred doneness level. Then, use the final temperature range to ensure that your steaks have cooked fully.
| Steak Doneness | Cook Temperature | Final Temperature |
| Medium-rare | 130°F | 130°F-135°F |
| Medium | 140°F | 140°F-145°F |
| Medium-well | 150°F | 150°F-155°F |
| Well-done | 160°F | 160°F-165°F |
Cooking to Medium Rare
Medium-rare is the most popular way to enjoy T-bone steak. To sous vide T-bone to medium-rare, set your precision cooker to 130 degrees. Place your steaks and aromatics in sous vide bags — one steak and one sprig of herbs per bag — and seal them. Submerge the bags in the water bath and cook for 1 ½-2 hours. Then, sear the steaks in a cast-iron skillet on both sides, if desired. Rest for 5-10 minutes before serving.
T-Bone Sous Vide Tips
Consider these tips when cooking T-bone steak using the sous vide method.
Sear After Sous Vide
This is completely optional of course, but we suggest searing steaks after using sous vide cooking. Doing so will crisp up your T-bone steak, giving it an overall more appealing texture and taste. After you sous vide, remove the steaks from their bags, pat them dry, and sear them in a preheated skillet with a drizzle of oil.
Avoid Overcooking
Avoid cooking your T-bone steaks using the sous vide method for longer than four hours, regardless of your desired doneness level. After four hours, your steaks could become so tender that they lose some of the steak chew many steak enthusiasts prefer. Try to stick to 3-3 ½ hours for medium-well and well-done steaks, and no more than 3 hours for medium-rare and medium steaks.
Choosing the Right Cut
Shopping for T-bone steaks and not sure which type to choose? Consider those labeled as Premium Angus, USDA Prime, or Wagyu. These are the top tiers of steak quality, in order. Any that you choose should give you excellent sous vide results, as they all lead to tender and juicy steaks.
Also, look for steaks marked as wet-aged or dry-aged. The aging process enhances the flavor and texture of quality steaks, helping you get an even tastier steak to enjoy. Try our USDA Prime wet-aged T-bone steaks.
Sous Vide T-Bone Instructions
Use the following instructions to learn how to sous vide T-bone steak.
Step 1: Prepare
Leave steaks at room temperature for 45 minutes before cooking. Meanwhile, preheat the precision cooker to 130 degrees. Add salt and pepper to all sides of the T-bone steaks. Place one steak, ½ tbsp of minced garlic, and 1-2 sprigs of fresh thyme in a vacuum-sealable bag. Do the same with each steak, then seal the bags.
Step 2: Sous Vide
Once heated, add the steak bags to the water bath, ensuring that they're fully submerged in the water. Cook for 2-2 ½ hours for medium-rare steak. Cook for about ½ an hour longer for each doneness level, up to 4 hours, maximum. For example, cook a medium steak for 2 ½-3 hours.
Step 3: Sear and Rest
Preheat a cast-iron skillet with one tablespoon of oil. After removing steaks from their bags, pat them dry. Then, sear on the skillet for 2-3 minutes on each side until golden brown. Rest on a clean plate tented with foil for 5-10 minutes.
Sous Vide T-Bone Recipe
Serves: 2
Prep time: 5 minutes
Cooking time: 2-4 hours
Ingredients:
- 1 ½-2 pounds T-bone steak
- Salt
- Pepper
- 2-4 sprigs of fresh thyme
- 1 tbsp minced garlic
- 1 tbsp oil
Instructions:
- Set the precision cooker to 130 degrees. Sprinkle steaks with salt and pepper on both sides. Add each steak to a separate vacuum-sealable bag with half the garlic and 1-2 sprigs of thyme. Seal the bags.
- Submerge the bags in the water carefully using tongs. Cook for 2-2 ½ hours for medium-rare, or up to 4 hours for more doneness.
- Pat steaks dry after removing them from their bags. On a preheated skillet with oil, sear the steaks on each side for 2-3 minutes until golden brown. Place steaks on a plate tented with foil. Rest for 5-10 minutes
Sous Vide T-Bone Steak – Nutritional Facts
Per Serving (based on 2 servings, based on a 2,000-calorie daily diet)
| Nutrient | Amount (% Daily Value (DV)) |
|---|---|
| Calories | 640 (32%) |
| Total Fat | 48g (62%) |
| Saturated Fat | 19g (95%) |
| Trans Fat | 2g |
| Cholesterol | 155mg (52%) |
| Sodium | 440mg (19%) |
| Total Carbohydrate | 1g (0%) |
| Dietary Fiber | 0g (0%) |
| Total Sugars | 0g |
| Added Sugars | 0g (0%) |
| Protein | 54g (108%) |
| Vitamin D | 0.3mcg (2%) |
| Calcium | 28mg (2%) |
| Iron | 4.3mg (24%) |
| Potassium | 680mg (14%) |
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