This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This sous vide filet mignon delivers steakhouse perfection right from your kitchen. Each thick-cut filet cooks low and slow for unbeatable tenderness, then finishes with a quick, buttery sear for that golden crust. Infused with fresh thyme and a hint of avocado oil, it’s an elegant, foolproof way to get perfectly cooked medium-rare steaks every time.
This is the best way to cook a steak to absolute perfection. If you have tried our sous vide bison ribeye or our sous vide tomahawk steak, you already know how great this cooking technique is.
Here’s Why This Sous Vide Steak Recipe Works
No overcooking: Sous vide keeps your steak at a precise temperature, so it’s perfectly cooked every time.
Juicy and fork-tender: The gentle water bath locks in moisture, ensuring every bite stays melt-in-your-mouth tender.
Quick sear, big flavor: A fast finish in a hot cast iron skillet with butter and thyme builds that rich, caramelized crust without overcooking.
Restaurant quality, home setup: Get that flawless medium-rare texture right in your own kitchen. No white tablecloth required.
Once the steak is in the sous vide, you’re free to focus on other tasks, like whipping up side dishes such as Hasselback Potatoes and Roasted Asparagus.
Recipe Tips
Go thick or go home: Choose filets about 2 inches thick for the best texture. Thinner steaks can overcook during the final sear.
Pat them dry: After sous vide, moisture is the enemy of a good crust. Blot every surface before the steaks hit the skillet for the final sear.
Crank the heat: Preheat your pan until it’s blazing hot before adding oil. Stick with a high smoke-point oil like avocado or refined olive oil.
Baste like a pro: Add butter and thyme, tilt the pan, and spoon the hot, foamy butter over the steaks for a glossy, flavor-packed finish.
No vacuum sealer? No problem: Use the water displacement method with a freezer-safe zip-top bag. Just lower it slowly into the water to push out air.
Chill for cleaner searing: For an even crust, chill the cooked steaks in the fridge (or a quick ice bath) for 10–15 minutes before searing. The cooler exterior helps develop a deeper Maillard crust without raising the internal temp.
Finish with flaky salt: A sprinkle of Maldon or fleur de sel right before serving balances the buttery richness.
Don’t crowd the pan: Sear one or two steaks at a time. Overcrowding traps steam and dulls your crust.
Use cast iron or carbon steel: Heavy pans hold heat better, giving you that deep, even crust instead of a pale surface.
If you loved this recipe, try my Sous Vide Bison Steak or my Sous Vide Rack of Lamb next.
Storing Leftovers
Refrigerate: Keep in an airtight container for up to 4 days.
Freeze: Wrap tightly in plastic wrap and foil, then place in a freezer bag for up to 2 months.
Reheat: Gently rewarm in a 250°F oven or use sous vide at 120°F until heated through. Avoid the microwave to keep the texture intact.
Sous Vide Questions
Cook 1½ to 2 hours for steaks around 1½ to 2 inches thick. Longer cook times (up to 3 hours) won’t hurt texture. That’s one of the beauties of sous vide.
Not like a traditional steak. Sous vide keeps the juices evenly distributed. Just pat dry, rest briefly to remove moisture, and sear.
Yes. Sous vide actually handles frozen steak beautifully! Just make sure your water bath is set to 130°F or higher for food safety. Add about 45–60 minutes to your normal cook time to account for thawing, and you’ll get the same tender, perfectly cooked results. No defrosting required.
Restaurant Style Steak
Once you nail sous vide filet mignon, there’s no going back. It’s tender, juicy, and perfectly cooked every time, no stress, no guesswork. With a quick sear and a few simple tricks, you’ll have steakhouse results right from your own kitchen.
For your next steak night, check out my Sous Vide Tomahawk Steak. It’s a showstopping cut that turns out juicy, tender, and perfectly seared every time.
Pin this now to find it later!
Pin It
Sous Vide Filet Mignon
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 filet mignon steaks, 2 inches thick each
- Salt and pepper
- 4 to 6 sprigs Fresh thyme
- 2 tablespoons avocado oil
- 2 tablespoons butter
Instructions
- Set the sous vide to your desired temperature (130°F for medium-rare).
- Fold over the top of the plastic bag and make a wide cuff on the vacuum-sealing bag. This will allow you to insert the steaks and keep the sealing area free from moisture and allow for a good seal.
- When the water has reached the desired temperature, season the steaks well and place them in the bag. Add 2 or 3 fresh thyme sprigs. Unfold the cuff of the bag. Vacuum seal the bag with a food sealer and place in the water bath.
- Cook for 1 hour or up to four hours. *(See Notes)
- Remove bag from water bath and transfer the steaks to a plate. Pat the steaks with paper towels to remove as much moisture as possible and lightly brush with oil.
- Preheat a cast iron skillet over high heat. Add the oil and let it get hot. When the oil is hot, add the butter and the steaks. Sear for 1 minute on each side. While the filets are searing, tilt the pan and spoon butter over the steaks as they cook. Hold the steaks with tongs and sear the edges.
- Remove the filet mignon steaks and serve immediately.
Notes
TEMPERATURE AND TIMING CHARTS FOR SOUS VIDE STEAK
- Very Rare to Rare: 120°F to 128°F : 45 minutes to 2½ hours
- Medium-rare: 129°F to 134°F : 45 minutes to 4 hours*
- Medium: 135°F to 144°F : 45 minutes to 4 hours
- Medium-well: 145°F to 155°F : 45 minutes to 3½ hours
- Well done: 156°F and up: 1 to 3 hours
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
So juicy, tender and perfectly done!
Thanks, Angie…
Such a great way to cook meat! And although I’ve never done it (really, REALLY need to get a sous vide machine!), looks like the easiest, too. Such a nice recipe — thanks.
Thank you, John….the more I use my sous vide, the more I am loving it.