AIP Sous Vide Steak Recipe #aip

AIP Sous Vide Steak Recipe

  • Author: Louise Hendon
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 servings 1x
  • Category: Dinner, Entree
  • Cuisine: French


This is a fool-proof recipe to achieve the perfect steak with a water bath.


  • 2 fillet steaks (approx. 4.2oz / 120g each)
  • 2 Tablespoons (30 ml) of olive oil
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 1 Tablespoon (15 ml) of olive oil, additional to fry
  • Salt


  • water bath (or create your own)
  • vacuum sealer
  • sous vide bags


  1. Fill a water bath with water and preheat to 130°F (54°C).
  2. Place each steak into individual sous-vide bags and add a tablespoon of olive oil, a sprig of rosemary, and a sprig of thyme into each bag. Use a vacuum sealer to seal both bags under full pressure.
  3. Place the bags into the preheated water bath (it usually buzzes/notifies you when its preheated), ensuring they are fully submerged under the water. Leave in the water bath for 35 minutes.
  4. Remove the bags from the water bath and allow to rest for 10 minutes before opening. Discard the bags and the herbs.
  5. To finish, heat a tablespoon of olive oil in a pan and once very hot, sear the steaks for 20-30 seconds on each side to get some good color and caramelization.
  6. Season with salt and serve with your choice of side dish.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 512
  • Sugar: 0 g
  • Fat: 47 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 21 g