Velvet Steak

My local butcher started featuring some lesser-known cuts of meat, and the velvet steak definitely caught my eye. It was a beautiful red oblong cut with almost no marbling. I was excited to experiment with something new, so I went with a really simple preparation. I'm not sure I'd ever cook it a different way — it turned out delicious.


A 1.5 pound velvet steak should be enough for 2–3 people.


  • 1 Velvet steak
  • Coarse sea salt
  • Pepper
  • Olive oil


Sous Vide Temperature: 136° F
Marinade time: None
Bath time: 60–90 minutes
Finish time: 4 minutes


Season both sides of the velvet steak with a generous amount of coarse sea salt and freshly-ground pepper, and a few tablespoons of olive oil, and seal in the bag.

Cook in a 136° sous vide bath for 60–90 minutes. Heat up a cast iron skillet or the grill and sear each side for about 2 minutes each.

Thinly slice the steak and eat as-is (what I did), or put the slices on a salad for a really awesome steak salad.

Note: It's really important that you slice this against the grain (perpendicular to the natural grain lines in the steak). Slicing this in the correct direction will make a huge different in the tenderness/chewiness of the meat. If you aren't sure which way you should be slicing, do a test slice each way — there will be no doubt which is the right way.

A cut velvet steak after being cooked sous vide and then finished in a cast iron skillet