Cooking the perfect sous vide wagyu steak is incredibly easy! Anyone can do it!
Please do not feel intimidated by the process of using a sous vide machine or using a Thermomix to sous vide either.
I will show you how easy it is to cook the perfect steak sous vide with just TWO ingredients! Yep! Just two!
So, let’s get to it!
Why we Love this Recipe
Well of course we love this recipe because it is easy and only has two ingredients, right? But to be honest you are going to love it as this really is the best way to cook any steak.
Cooking sous vide allows you to seal in the flavour and moisture into a steak and an expensive cut like wagyu.
I have added my secret way to sear the wagyu after cooking the steak in water. Trust me this is the way you will cook from now on!
Sous Vide Wagyu Ingredients
Yes, this is all you need to cook the best steak ever! Let’s not over complicate it.
Wagyu – for this recipe I used a wagyu porterhouse. (Also known as striploin, strip, sirloin, top loin, New York Strip to name a few). Wagyu does come in a range of marble scores. For this recipe I used wagyu sourced from local Woolworths supermarket. Alternative cuts you could use would be a scotch fillet, rump cap, rump, or even pork shoulder steaks for this recipe.
Salt Flakes – I low Cell Squared Salt Flakes or Maldon Salt Flakes. They are just the “right” amount of saltiness for me. Please use salt flakes and not iodized or fine salt for this recipe.
Step by Step Instructions
Step 1. Remove steak from the fridge. Salt both sides liberally with salt flakes. Leave at room temperature while bringing the sous vide bath up to 54.5°C. I use the Anova Precision Cooker.
Step 2. Seal the wagyu in a sous vide bag. I use the Luvele Deluxe PRO Vacuum Sealer.
Step 3. Place the vacuum sealed wagyu steaks into the water bath. For a medium rare sous vide wagyu cook for 2 hours at 54.5°C.
Step 4. Remove the sous vide wagyu steaks from the bag. Pat dry with paper towel.
Step 5. Heat a cast iron pan or skillet over high heat. Sprinkle liberally with salt.
Step 6. Fry for just 30 seconds each side. The salt will form a golden crust on the steak.
Tips for Success and FAQs
Yes, you can. Wagyu is not essential.
The salt flavours the meat when in cooking in a sous vide bath. In the frying pan salt helps seal and form a delicious crust on the outside of the beef. This is my preferred way to prepare any cut of beef or pork.
Yes, you can. It is recommended to add lemon juice to a bath of water in the mixer (enough to cover the steaks but do not go above the max line). Preheat the mixer for 15 min/Sous Vide/55°C. Place the sealed steaks into the bowl and cook; 1hr 45 min/Sous Vide/55°C. To sous vide in the Magimix Cook Expert simply add 1.75l of water to the mixer. Heat to 55°C. Add the sealed bag into the bath and cook; speed 0/55°C/1hr 45 min.
I served the very delicious Blackberry & Cucumber Salad from our cookbook Every Day Keto. Another delicious side or sauce would be our Mushroom Sauce or a simple salad of green leaves.
You can by using what is called the water displacement method. Place the seasoned steaks into a ziplock bag (use a quality brand as cheaper ones may not withstand the heat) do not zip up. Slowly lower the bag into a sink of water and seal the bag once the air is removed.
You can sous vide in an oven if you can set to low temperatures. Set the oven for approximately 70°C and place a large baking dish into the oven filled with water. Use a temperature gauge to monitor the temperature of the water until it is consistently at or around 55°C. You will need a slightly higher oven temp than the 55°C to heat the water and maintain it. Then follow the recipe in the recipe card.
Recipes To Try Next
Here are some more delicious keto recipes for some inspiration.
- The Best Keto Taco Salad with Ground Beef
- Instant Pot Mexican Shredded Beef – Keto (1g net Carbs)
- Keto Thai Beef Salad So delicious and only 3g Net Carbs
- Easy Sous Vide Duck Breast
I do hope you love my very simple sous vide wagyu steak. If you do make it, take a pic and tag me on socials or share on Keto Community FB Group. Let me know if you made it in the Thermomix, Magimix, Anova Sous Vide or the good old-fashioned way, in the oven.
xox
Sous Vide Wagyu
Equipment
- Thermal cooker
Ingredients
- 400 g (14 oz) wagyu sirloin 2 x 200g steaks
- Salt flakes
Instructions
CONVENTIONAL METHOD
- Salt both sides of the steak liberally with salt flakes. Leave at room temperature while bringing the sous vide bath up to 54.5°C. I use the Anova Precision Cooker.
- Seal the wagyu in a sous vide bag. I use the Luvele Deluxe PRO Vacuum Sealer.
- Place the vacuum sealed wagyu steaks into the water bath. For a medium rare sous vide wagyu cook for 2 hours at 54.5°C.
- Remove the sous vide wagyu steaks from the bag. Pat dry with paper towel.
- Heat a cast iron pan or skillet over high heat. Sprinkle liberally with salt.
- Fry for just 30 seconds each side. The salt will form a golden crust on the steak.
THERMAL METHOD
- Insert the blade cover. It is recommended to add lemon juice to a bath of water in the mixer (enough to cover the steaks but do not go above the max line). Preheat the mixer for 15 min/Sous Vide/55°C.
- Place the sealed steaks into the bowl and cook; 1hr 45 min/Sous Vide/55°C.
- (To sous vide in the Magimix Cook Expert simply add 1.75l of water to the mixer. Heat to 55°C. Add the sealed bag into the bath and cook; speed 0/55°C/1hr 45 min).
- Remove the sous vide wagyu steaks from the bag. Pat dry with paper towel.
- Heat a cast iron pan or skillet over high heat. Sprinkle liberally with salt.
- Fry for just 30 seconds each side. The salt will form a golden crust on the steak.
Notes
Can I sous vide steak without a vacuum sealer?
You can by using what is called the water displacement method. Place the seasoned steaks into a ziplock bag (use a quality brand as cheaper ones may not withstand the heat) do not zip up. Slowly lower the bag into a sink of water and seal the bag once the air is removed. Can I sous vide and sear later?
Yes you can. Simply take the meat from the fridge and leave at room temperature fo 15-20 minutes before searing or place into a sealed bag and immerse in warm water to heat through to the centre gently without cooking the inside. Ingredients Use wagyu or any preferred beef cut. Increase cooking time if required for a thicker cut. If you love this recipe then try our Cote de Boeuf. A prime rib that is cooked to perfection. You know… you could sous vide the cote de boeuf first then grill! Oh, yummo!
Your Own Notes
Nutrition
44 responses to “Sous Vide Wagyu Steak – 4 easy methods”
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Lovecwagu beef. So marbelized meaning. Juicy, and tender! Great tips and recipe!😋👍-
You are welcome
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Love Wagu beef. That marbelization means, juicy and, and texture. Going to give this a try!😛😍🥰😀🥰-
I hope you enjoy it.
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This is so delicious and a great way to make steak! I love all the details and instructions you had on making this!-
Enjoy!
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I used the traditional method outlined here and it turn out amazing! So tender and flavorful.-
That is so good to hear Brianna
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I am so glad that I came across this recipe because I needed something to make and this looks perfect! The tips are super helpful and really clear. Thank you for sharing this recipe, I cant wait to make this!-
You are very welcome Ramona.
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I tried this recipe, and I just had to come back to comment. We loved this sous vide wagyu steak. My husband has even requested it for his birthday!
This one goes into our recipe collection. Thank you so much for sharing it.-
Yay! That is so awesome to hear Jenny
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I am so happy that I came across your recipe, it is full of helpful tips and came out perfectly!! Can’t wait to make it again. -
Looking forward to making this recipe for my family. So delicious! -
Tender and juicy, melt in your mouth flavor. A sure winner for your dinner, keto or not! -
What an easy way to enjoy wagyu steak! And it’s so juicy and delicious -
I knew next to nothing about Wagyu before I discovered your post. Now, I feel like I am a pro and you can ask me anything about it, lol. You made it uncomplicated and so easy to cook in the Sous Vide -
I knew next to nothing about Wagyu before I discovered your post. Now, I feel like I am a pro and you can ask me anything about it, lol! You made it uncomplicated and so easy to cook in the Sous Vide -
This recipe looks so good, I just ordered a sous vide and saving this recipe. Going to make it as soon as it arrives. Thank you.-
You are very welcome Oscar
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You will have fun with it Oscar
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Wowza, this looks good! I have yet to cook up a wagyu steak so I’m thankful for all the tips provided. I cannot wait to try this.
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I hope you enjoy it Jessica
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This wagyu steak looks fantastic. Perfectly cooked, juicy and delicious. I’m definitely going to give this sous vide version a try.-
Awesome
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yum! This wagu steak was so delicious! It was the perfect recipe to make for a date night!-
Perfect
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Wow! I love steaks!:) This recipe makes me hungry, looks so delicious! Makes me want to it eat right away. I can’t wait to try it. Thanks!:)-
You’re most welcome Jerika.
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This steak is so tender and flavorful!-
Glad you enjoyed
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I love LOVE love this recipe and cooking method. Thank you for showing step by step how to coke the best wagyu steak I have ever tried.-
Thanks Nat! I am so glad you found the recipe simple to follow (and delicious of course).
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What a fantastic way to cook wagu beef.
We found it at our local Woolworths on sale . I was a bit excited as we have never cooked or bought wagu steak before.
I used the sous vide method and it was a perfect medium rare after we seared and sealed it in the cast iron pan .
The steak cut like butter and the flavour was better than steak we have ordered in a restaurant.
I will be using this recipe to cook our steaks in the future.
Absolutely brilliant and so easy .
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