Sous Vide Dry Aged Steak

There are many techniques you can use to cook a dry aged steak, one of Steak Locker’s favorite ways is the sous vide dry aged steak method. This is particularly useful if you are looking to prepare dry aged steaks for a large group at a dinner party.  This is because once it’s in the water bath it frees your time to prepare other items, then just requires a quick sear at the end to finish. We have put together this guide so you can create delicious sous vide dry aged steaks that are sure to impress your guests.

What you need to make sous vide dry aged steak


Dry age fridge

Vacuum Sealer with Bags

Sous Vide Water Circulator

Large Container or Stock Pot

Cast Iron Skillet, Grill Pan, or Outdoor Grill

Aluminum Foil


1- to 1.5-inch-Thick Dry Aged Steaks (The number of Steaks can vary depending on the number of guests, remember to use a larger container and make sure not to crowd them in the water)



Butter, Garlic & Rosemary for Searing




Sous vide dry aged steak instructions:

  1. Once the sub-primal has aged in the Steak Locker and it’s been butchered into steaks, allow them to sit at room temperature until the internal temperature reads 55°F. This will help prevent the steaks from losing their color or texture changes.
  2. Season the steaks with kosher salt on all sides and allow it to penetrate while the steaks come to the above temperature. 
  3. Sprinkle with freshly grated black pepper on all sides, then place them into the vacuum sealed bags and remove all the interior air with the sealer.
  4. Allow the circulator to preheat to 52°C / 130°F for rare to medium-rare steaks. Fully submerge the bags into the water bath and cook in the sous vide for no longer than 4 hours. Longer than 4 hours can begin to create some undesirable effects on the texture.
  5. Remove the steaks from the bags and pat dry with paper towels, there’s no need to rest the steaks at this point but will do so later.
  6. If using a cast iron skillet, heat it on the burner until drops of water dance around before evaporating then add butter until melted, add rosemary sprigs, then the steak and allow to sear for two minutes on each side.  If using an outdoor grill, heat it to 500°F and use a neutral oil to coat the steaks and allow to sear for at least two minutes on each side. Since the steaks are already fully cooked, the searing is more to get a good crust on the exterior and not to cook it longer.
  7. Allow the steaks to rest for 5 minutes for every inch of thickness, so a 1.5-inch steak would rest for about 7 minutes. To keep them warm, use aluminum foil to tent before slicing.
  8. Enjoy!