Sous Vide Round Steak Recipe

This sous vide round steak recipe used an inexpensive eye round roast sliced to make a deliciously cooked steak. Perfect for an inexpensive weeknight meal and it’s naturally a very low carb dinner too!  This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. 

You might also like this sous vide filet mignon dinner.

My husband bought me a sous vide immersion circulator once for my birthday. It’s a cool tool in that it cooks food at a steady temperature to ensure it’s perfectly cooked.

I’m rewriting this post because when I originally made this sous vide round steak recipe I had only cooked it for 1 hour and I thought the quality was just fine. However I recently received few comments telling me that I must cook these tough cuts of meat for much longer.

So I made this recipe again cooking for 3 and 6 hours and they were better but in my opinion not much different. Finally I made it one more time cooking them for 18 and 24 hours and yes there was a big difference. So I have changed my stance and needed to completely redo this post.

So for this steak recipe I cut a large roast into steaks, sous vide them for 18 hours and then pan seared them with some rosemary and butter. They were delicious!

Such a nice way to have a very low carb dinner at a reasonable price!

What is sous vide cooking?

Sous vide mean under vacuum. It’s a cooking method in which you place your food in a vacuum sealed pouch and cook in a regulated temperature water bath.

It’s usually at a lower water temperature and cooked for longer times. However the food is cooked very evenly and therefore it’s retains it’s moisture and not overcooked.

It’s perfect for steaks but you can cook any kind of meat, vegetables and more!

What type of beef should you sous vide?

My first experimentation with sous vide was with filet mignon steaks which came out great! But lately I’ve been try to use a tougher cut of meat mainly because they are less expensive.

Today I used a boneless round roast. This is typically a tougher and rather lean piece of beef. You can also do this with any kind of beef roast you find on sale. 

I found a Certified Angus Beef® roast on sale which I snatched up because I new it would be a quality piece of beef.

Why would you sous vide a tough piece of meat like an eye of the round?

My thought behind this post was that I could buy an inexpensive piece of meat and make it delicious and tender using the sous vide method of cooking. The purpose was to save money as meat is very expensive these days.

The 3 pound roast I bought was $7.99/pound and I got 6 steaks from it. A strip steak at the same grocery story was going for $15.99/pound. So that is a significant savings!

What you can do with this idea is to use it in your meal planning.

• You can cut the steaks, vacuum pack them and freeze for when you want to have steak. Then sous vide them when you want to eat them.
• You can cook all of the steaks then slice them for stir fries or dice them for soups and stews. Place in a freezer ziplock back for future meals.

Since my hubby and I couldn’t eat the 6 steaks I made in this experiment, we used the leftovers sliced along with sautéed mushrooms, peppers and onions and it was delicious!

Results of my experiment.

As I mentioned above I cooked these steaks a few times. I cooked them all at roughly 130°F and for 1 hour, 3 hours, 6 hours and 18 hours.

Below you can see what the steaks look like at the 4 different time lengths. I did also cook one up to 24 hours but the difference between that one and the 18 hour one was negligible so I don’t think it was worth it.

So if you want to sous vide round steaks I recommend 130°F for 18 hours. It was tender and delicious and definitely tasted like a steak dinner to us.

How to sous vide round steak.

Step 1: First thing you do is cut the roast into steaks. I got 6 nice sized steaks from a 3 pound eye of round roast that I bought. (see pic below)

Step 2: Originally I made this balsamic marinade and poured a little into the bags with the meat before I vacuum sealed them because I was only cooking them for 1 hour.

However in this recent version where I cooked them for 18 hours I just liberally seasoned with salt and pepper on both sides of the steaks and then vacuum packed them.

Step 3: Place the steaks in plastic vacuum bags and suck all the air out. Once when my handheld vacuum sealer was not charged, I just used the hose function on my vacuum cleaner! Worked like a charm.

Below is the set up I used on my filets. For this recipe I was able to fit two steaks per bag and vacuum sealed them the same way. Unfortunately I forgot to get a picture of them.

Step 4: Set your sous vide immersion device into a container with water and heat up until the water temperature is 130°F. I used an Instant Pot circulator so it works great with my pot from my Instant Pot.

Below you can see my set up and you can read more about it below. The water temperature vacillates a bit but I set the immersion circulator for 130°F for 18 hours.

Step 5: When the immersion circulator comes to temperature it will beep. Then you can place the bags in the warm water bath and cook for 18 hours.

Step 6: When done, take the steaks out of the baggies and dab dry. Let them rest for about 15 minutes before pan searing to finish them.

Step 7: Now you can sear the meat for more flavor. Heat up a cast iron skillet or other skillet to medium high heat. Melt some butter and throw in rosemary sprigs or other fresh herbs for basting if you wish.

Place the meat in the hot skillet and sear them for about 1-2 minutes on each side then let sit for a few minutes before cutting into them.

(Please scroll down view and print the recipe card.)

My sous vide immersion circulator and accessories I used.

I bought my sous vide immersion circulator at Target. It’s made by Instant Pot and I like to use the container of my Instant Pot as the water bath. 

I also found this very handy and inexpensive handheld vacuum sealer  and reusable Foodsaver cooking bags. You can use them to vacuum seal just about anything and freeze them and they are great for meal prep.

Or you can also use them for these sous vide recipes. These are the Foodsaver bags I got. I just wash them out and reuse them

Try these tasty keto sauces on your steaks.

I have lots of keto sauces recipes for beef, chicken and fish. Below are three of my favorite sauces that are super easy to whip up and would go great with these lean steaks. I also have a great horseradish sauce you can try. 

I hope you give this sous vide round steak a try. This method of cooking is very easy to do you are guaranteed to cook food perfectly. Also you can use inexpensive cuts of meat.

I’m just starting out but really enjoy it. I made a tasty sous vide chicken breast with herb sauce. Next up I’m going to try a chuck roast or fish!

For a great side dish for this, check out my friend Maya’s baked asparagus. 

By the way  you might want to check this  Certified Angus Beef® Kitchen Facebook group to learn some great beef tips and recipes. It really helped me to make my first prime rib! For more information about Certified Angus Beef ® brandfollow them on their Social Media Platforms: Facebook | Pinterest | Instagram | YouTube | Twitter