Sous Vide Steak with Garlic Herb Butter
Sous Vide Steak with Garlic Herb Butter
Ingredients
For the Steak
- 2 pounds beef ribeye steaks, 1 1/2 inches thick
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 4 garlic cloves, smashed
- 2 tablespoons unsalted butter, cold, cut into 4 pieces
For the Garlic Herb Finishing Butter
- 1/2 cup unsalted butter, softened
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For Searing
- 2 tablespoons high smoke point oil, such as avocado or grapeseed oil
Instructions
- 1
Set up your sous vide immersion circulator in a large pot or container. Fill with water and set the temperature to 130°F for medium-rare steaks, or 135°F for medium. Allow the water to reach the desired temperature.
⏱️ 15 min•🌡️ 130
- 2
Pat the steaks very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 2 min
- 3
Place each seasoned steak into a separate vacuum-sealable bag or a large Ziploc freezer bag. To each bag, add 2 sprigs of fresh thyme, 1 sprig of fresh rosemary, 2 smashed garlic cloves, and 1 tablespoon of cold unsalted butter.
⏱️ 5 min
- 4
Remove as much air as possible from the bags. If using Ziploc bags, use the water displacement method by slowly lowering the bag into the water bath, allowing the water pressure to force out the air, then seal the bag just above the waterline. Carefully lower the sealed bags into the preheated water bath, ensuring the steaks are fully submerged. Cook for 1 to 2 hours for 1 1/2 inch thick steaks.
⏱️ 60 min
- 5
While the steaks are cooking, prepare the garlic herb finishing butter. In a small bowl, combine the softened unsalted butter, minced garlic, finely chopped fresh parsley, finely chopped fresh chives, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of freshly ground black pepper. Mix until all ingredients are well combined. Set aside at room temperature.
⏱️ 8 min
- 6
Once the steaks are cooked to your desired doneness, carefully remove them from the sous vide bath. Take the steaks out of their bags and pat them *extremely* dry with paper towels. Discard the contents of the bags. This step is crucial for achieving a good sear.
⏱️ 3 min
- 7
Heat a cast iron skillet over high heat until it begins to smoke, about 3 to 5 minutes. Add the high smoke point oil to the hot skillet.
⏱️ 5 min
- 8
Carefully place the dried steaks into the screaming hot skillet. Sear for 60 to 90 seconds per side, including the edges, using tongs to hold the steaks to sear all sides, until a deep brown, crusty exterior forms.
⏱️ 4 min
- 9
Transfer the seared steaks to a cutting board. Let them rest for 5 to 10 minutes. Slice against the grain, if desired, and top each serving with a generous dollop of the prepared garlic herb finishing butter. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Sous Vide Steak with Garlic Herb Butter
Ingredients
For the Steak
- 2 pounds beef ribeye steaks, 1 1/2 inches thick
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 4 garlic cloves, smashed
- 2 tablespoons unsalted butter, cold, cut into 4 pieces
For the Garlic Herb Finishing Butter
- 1/2 cup unsalted butter, softened
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For Searing
- 2 tablespoons high smoke point oil, such as avocado or grapeseed oil
Instructions
- 1
Set up your sous vide immersion circulator in a large pot or container. Fill with water and set the temperature to 130°F for medium-rare steaks, or 135°F for medium. Allow the water to reach the desired temperature.
⏱️ 15 min•🌡️ 130 - 2
Pat the steaks very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 2 min - 3
Place each seasoned steak into a separate vacuum-sealable bag or a large Ziploc freezer bag. To each bag, add 2 sprigs of fresh thyme, 1 sprig of fresh rosemary, 2 smashed garlic cloves, and 1 tablespoon of cold unsalted butter.
⏱️ 5 min - 4
Remove as much air as possible from the bags. If using Ziploc bags, use the water displacement method by slowly lowering the bag into the water bath, allowing the water pressure to force out the air, then seal the bag just above the waterline. Carefully lower the sealed bags into the preheated water bath, ensuring the steaks are fully submerged. Cook for 1 to 2 hours for 1 1/2 inch thick steaks.
⏱️ 60 min - 5
While the steaks are cooking, prepare the garlic herb finishing butter. In a small bowl, combine the softened unsalted butter, minced garlic, finely chopped fresh parsley, finely chopped fresh chives, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of freshly ground black pepper. Mix until all ingredients are well combined. Set aside at room temperature.
⏱️ 8 min - 6
Once the steaks are cooked to your desired doneness, carefully remove them from the sous vide bath. Take the steaks out of their bags and pat them *extremely* dry with paper towels. Discard the contents of the bags. This step is crucial for achieving a good sear.
⏱️ 3 min - 7
Heat a cast iron skillet over high heat until it begins to smoke, about 3 to 5 minutes. Add the high smoke point oil to the hot skillet.
⏱️ 5 min - 8
Carefully place the dried steaks into the screaming hot skillet. Sear for 60 to 90 seconds per side, including the edges, using tongs to hold the steaks to sear all sides, until a deep brown, crusty exterior forms.
⏱️ 4 min - 9
Transfer the seared steaks to a cutting board. Let them rest for 5 to 10 minutes. Slice against the grain, if desired, and top each serving with a generous dollop of the prepared garlic herb finishing butter. Serve immediately.
⏱️ 10 min