Can You Sous Vide Steak with Butter? 7 Expert Tips for Delicious Results

Hi there! I’m Jasmine, the home cook behind SousVideRecipe.com. I grew up in sunny Florida, where we seasoned everything with citrus and grilled nearly every meal. But everything changed the day I tried cooking a steak sous vide—with butter. Can you sous vide steak with butter?

It was filet mignon, my favorite cut for a special night. I added a couple of tablespoons of unsalted butter, some whole garlic cloves, and fresh sage to the bag. I sealed it and dropped it into the water bath, nervous but excited. Ninety minutes later, I opened the bag—and the aroma alone was incredible.

The steak was perfectly pink from edge to edge, impossibly tender, and infused with the savory richness of butter and herbs. That experience had me hooked.

Since then, I’ve tested dozens of combinations and temperatures. And if you’re asking can you sous vide steak with butter? The answer is a confident yes. But there’s a right way and a wrong way to do it—and I’m here to walk you through both.

Want to add more flavor to a tender cut like filet mignon? Butter is your friend. Prefer a bolder steak like picanha? Try it this way and adjust your fat.

Print

Why Butter Makes a Difference

Can you sous vide steak with butter? Butter doesn’t just add fat—it carries flavor. When you combine it with garlic and herbs, it creates an infusion that bathes the steak during the sous vide cook. Unlike grilling or pan-searing, sous vide allows those aromatics to steep gently into the meat over time, rather than burning off.

So, can you sous vide steak with butter and still get clean, rich flavor? Absolutely. It’s one of the easiest ways to add depth to tender cuts like filet mignon without overwhelming them.

And while some purists argue against butter in the bag (more on that later), I’ve found that using it the right way results in a richer flavor without compromising texture.

If you’re still asking can you sous vide steak with butter—absolutely. Just know when to add it, and how much.

Can You Sous Vide Steak with Butter? The Science and Myths

Can You Sous Vide a Steak with Butter?

Yes, you can absolutely sous vide a steak with butter. But here’s the nuance: butter behaves differently in a sous vide environment than in a skillet. Since the water bath never exceeds your set cooking temperature (typically 129°F–134°F for medium-rare), butter never burns or browns. Instead, it slowly melts and gently infuses the meat with flavor. Butter’s low smoke point isn’t a problem in sous vide—it won’t be exposed to direct heat.

Can You Sous Vide Steak with Butter? Butter’s low smoke point isn’t a problem in sous vide—it won’t be exposed to direct heat. But its fat structure still matters. When heated over time, the milk solids in butter can separate and settle in the bag, which is why some chefs opt for clarified butter (or ghee) instead. It has the same rich taste but fewer solids to worry about.

But here’s what I’ve learned after dozens of tests: as long as you don’t go overboard (1–2 tablespoons max per steak), regular unsalted butter works perfectly in a vacuum-sealed bag with steak, especially cuts like tri-tip or filet mignon. You’ll get better aroma and deeper flavor without compromising the steak’s texture.

Why Some Say “No Butter” for Sous Vide – Can You Sous Vide Steak with Butter?

You might’ve heard the warning: “Don’t sous vide with butter—it doesn’t help.” Let’s unpack that.

First, some experts argue that the meat’s surface fat essentially prevents butter from penetrating deeply. Others point out that butter in the bag can leach flavor from herbs into the fat instead of the meat, essentially “wasting” your aromatics.

There’s also the bag-leak concern: as butter melts, it can sometimes disrupt the seal in lower-quality vacuum bags. That’s why many home cooks prefer to skip it during the bath and add butter only afterward in a hot skillet.

But here’s the key: It’s not that butter ruins the steak—it’s just that it’s unnecessary for the cooking process itself. Still, if you’re asking can you sous vide steak with butter and still get flavorful results, the answer is yes. You can absolutely add it for flavor, and if sealed correctly, it enhances the taste beautifully.

Personally, I’ve never had issues with butter when using good bags and the right ratio. So if you’re still wondering can you sous vide steak with butter without making mistakes—go for it. Want to skip it altogether? That’s fine too—you’ll still get excellent results. But if you want that rich aroma from the start, butter belongs in your sous vide game.

Curious about how steak reacts in different prep methods? Check out my piece on how long to sous vide ground beef—you’ll see why fat type and placement matter.

Step-by-Step Guide to Butter-Based Sous Vide Steak- Can You Sous Vide Steak with Butter?

Best Cuts and Prep Tips

If you’re aiming for a buttery-smooth bite, filet mignon is hard to beat. Its tender texture and mild flavor make it the ideal candidate for infusions—especially if you’re wondering can you sous vide steak with butter and aromatics like garlic and sage. But you can also use this method with strip steak, ribeye, or even flat iron steak.

To prep, season your steak with kosher salt and freshly cracked black pepper. If you’re still asking can you sous vide steak with butter without ruining the texture, here’s how to do it right: place the steak into a vacuum-seal bag with:

• 1 tablespoon unsalted butter per steak
• 2–3 whole garlic cloves
• A few leaves of fresh sage or thyme

Vacuum seal tightly. If you’re using a zip-seal bag with the water displacement method, make sure to place the butter and aromatics below the steak, so they don’t float toward the seal line.

Set your sous vide water bath to 130°F for medium-rare and cook for 90 minutes (for a filet that’s about 1.5 inches thick). Want it rare or medium? Adjust your temp accordingly—just like I do for prime rib.

Finishing with Butter for Restaurant-Level Flavor

Can You Sous Vide Steak with Butter? Here’s where the magic happens: finishing.

Remove the steak from the bag and pat it completely dry with paper towels—this step is non-negotiable. Moisture interferes with a good sear.

In a hot cast-iron skillet, add 1 tablespoon olive oil and wait until it’s shimmering. Then add the steak and sear for 30–45 seconds per side. In the last 20 seconds, drop in 1 more tablespoon of butter, your leftover garlic cloves, and sage from the sous vide bag.

Tilt the pan and baste the butter over the steak to coat it in flavor and develop a gorgeous crust. This mimics how pros like Gordon Ramsay finish a steak—searing and basting with butter at the end for aroma and sheen.

Not ready to commit to a cast iron skillet? You can even try a dishwasher sous vide method for fun, but always finish with high heat if you want that edge-to-edge texture and flavor.

Now you’ve got the technique down—it’s time to tackle butter myths and expert insights next.

Butter vs. Oil, Gordon Ramsay’s Technique & More

Can You Use Butter Instead of Oil?

Can You Sous Vide Steak with Butter? Technically, yes—you can sear a sous vide steak in butter. But should you? Not exactly.

Can You Sous Vide Steak with Butter? Butter alone has a low smoke point (around 350°F), which means it can burn quickly in a hot skillet. Burned butter turns bitter and coats your steak with unpleasant black flecks. That’s why most chefs recommend using a neutral oil—like canola, avocado, or even light olive oil—for the sear. Then, once the crust starts forming, you add butter at the end for flavor.

That’s how I do it too. I heat up olive oil, sear both sides of the steak for a golden crust, then add butter and herbs for the final baste. It creates a buttery, aromatic finish without any burnt flavors. And yes, the oil step is important—even if you love butter.

If you’re debating whether to put olive oil on steak before the sous vide bath, the answer is no. Oil in the bag adds no benefit. Save it for searing. You’ll get much better results.

For more fat-forward recipes, see how I treat corned beef in this buttery-smooth variation.

Gordon Ramsay’s View & Final Thoughts

Ever watched Gordon Ramsay cook steak? He always finishes with butter—not during the main cooking phase. That’s not because he’s anti-butter—it’s because he understands butter’s chemistry. In a hot pan, butter foams, browns, and turns nutty. That’s where its magic lies.

In sous vide? It infuses, not transforms.

Can You Sous Vide Steak with Butter? So if you’re wondering why not to use butter on steak during sous vide, it’s not about safety—it’s about timing. Butter doesn’t hurt the process, but adding it after sous vide gives you the texture and richness most people associate with great steak.

Still curious if you can sous vide without oil at all? Absolutely. The sous vide bath doesn’t need oil. But your post-cook sear does—just use it wisely.

Ever watched Gordon Ramsay cook steak? He always finishes with butter—not during the cook.

Whether you’re going high-end with filet mignon or working with a budget ribeye, remember this: butter enhances, but it doesn’t do the work for you. That part still comes down to good seasoning, the right temp, and a hot finish.

Conclusion

So, can you sous vide steak with butter? Absolutely—and when done right, it brings out the best in tender cuts like filet mignon. Butter adds subtle richness and infuses herbs deeply into the meat. While some chefs skip it in the bag, many home cooks (like me!) find that a touch of butter elevates flavor without much risk. Just remember: butter in sous vide is for gentle infusion; butter in the pan is for drama and depth.

Whether you’re trying your first sous vide steak or experimenting with aromatics, butter is a delicious tool—not a crutch. Treat it like a finishing touch, and you’ll create steak that’s buttery, balanced, and unforgettable.

If you loved this guide, you’ll also enjoy our takes on tri-tip or experimenting with dishwasher sous vide—because great food doesn’t have to be complicated.

Join us on Facebook and Pinterest for even more delicious recipe ideas!

FAQs – Can You Sous Vide Steak with Butter?

Can you sous vide a steak with butter?

Can You Sous Vide Steak with Butter? Yes, you can. Adding butter to your sous vide bag infuses your steak with subtle, rich flavor—especially when paired with herbs like sage or thyme. Just use a small amount (1–2 tablespoons) and make sure your bag is properly sealed.

Why no butter with sous vide?

Some chefs skip butter during sous vide because it doesn’t significantly affect doneness or texture. Butter’s milk solids can separate, and it won’t brown like it does in a pan. Can You Sous Vide Steak with Butter? That said, it’s still a great way to add flavor if used in moderation.

Can you use butter instead of oil for steak?

Butter alone has a low smoke point, so it burns easily when searing. For sous vide steak, use oil for the sear, then finish with butter and herbs for flavor. This gives you the best of both worlds—crispy crust and buttery aroma.

Can you sous vide without oil?

Absolutely. You don’t need oil inside the sous vide bag. The water bath cooks the steak evenly on its own. Just dry your steak well before searing, and use a high-smoke-point oil at the end if you want that perfect crust.

Does Gordon Ramsay cook steak with butter?

Yes, but he finishes with butter—not during the cook. Ramsay typically bastes steak in foaming butter, garlic, and herbs during the final sear. It’s a technique you can replicate right after your sous vide bath.

Should you put olive oil on steak before sous vide?

No, there’s no benefit to adding olive oil in the sous vide bag. It doesn’t help with cooking or flavor. Save the oil for post-sous vide searing, where it plays a bigger role in achieving a golden crust.

Why not to use butter on steak?

Using butter isn’t “wrong,” but if you overdo it or use it incorrectly, it can lead to soggy textures or burnt flavors during searing. The key is timing—use it sparingly during sous vide, and more generously at the finishing stage.