Sous Vide Steak
A perfectly cooked steak, prepared sous vide with garlic, butter, and herbs, then finished with a high-heat sear for exceptional flavor and tenderness.
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Instructions
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Set the sous vide wand to 129 F in a large pot of water.
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Tenderize and season the steak with salt and pepper. Place it in a freezer bag with 1 tablespoon butter, sliced garlic, and thyme sprigs, leaving the bag partially open.
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Once the water is heated, submerge the partially sealed bag in the water to remove air, then seal completely and cook for 1 to 3 hours.
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Remove the steak from the bag and pat it dry.
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Heat the remaining 2 tablespoons of butter in a heavy skillet over high heat, then sear the steak for 1 minute per side until well-browned.
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Serve immediately, optionally with additional butter and preferred sides.