Can You Sous Vide Steak with Butter?
A rich, flavorful filet mignon sous vide with butter, garlic, and sage. Juicy, perfectly cooked, and finished with a buttery sear for restaurant-quality results.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
2 filet mignons
12 garlic cloves, peeled and left whole
1 bunch of fresh sage
2 TBSP unsalted butter
2 TBSP olive oil
Kosher salt and black pepper to taste
Instructions
1. Season filet mignons generously with kosher salt and pepper.
2. Place each filet in a vacuum-seal bag with 1 TBSP butter, 6 garlic cloves, and a few sage leaves.
3. Seal the bags and sous vide at 130°F for 90 minutes.
4. Remove steaks from bags and pat dry thoroughly with paper towels.
5. Heat olive oil in a cast iron skillet over high heat until shimmering.
6. Sear each side of the steak for 30–45 seconds to develop a crust.
7. Add remaining 1 TBSP butter, garlic, and sage to the pan and baste the steaks.
8. Remove steaks and let rest for 2 minutes before slicing and serving.
Notes
Do not skip drying the steaks—moisture prevents a proper sear.
Use clarified butter if you want to avoid milk solids separating in the sous vide bag.
For a deeper sear flavor, use a cast iron skillet and finish with a quick butter baste.
Nutrition
- Serving Size: 1 steak
- Calories: 540
- Sugar: 0g
- Sodium: 420mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 130mg
Find it online: https://sousviderecipe.com/can-you-sous-vide-steak-with-butter/