The minimum thickness for a sous vide steak to be tender enough when cooked to medium-rare largely depends on the type of steak and the desired cooking time. In sous vide cooking, the steak is vacuum-sealed in a bag and cooked in a water bath at a controlled temperature for an extended period to achieve the desired doneness evenly throughout the meat.
For most common cuts of steak (e.g., ribeye, striploin, tenderloin), a minimum thickness of around 1 inch (2.5 cm) is recommended for sous vide cooking. This thickness allows the steak to cook evenly and reach the desired medium-rare doneness while preserving tenderness.
If the steak is too thin, there is a risk of overcooking or losing tenderness, as sous vide cooking relies on precise temperature control to avoid overcooking the meat. If the steak is thicker than 1 inch, you can adjust the cooking time accordingly to ensure it reaches medium-rare doneness throughout.
Keep in mind that individual preferences may vary, so you might want to experiment with different thicknesses and cooking times to find your perfect balance between tenderness and doneness. Also, consider the grade and quality of the steak, as higher-quality cuts tend to be more tender and forgiving during the cooking process.