Garlic Confit Sous Vide Steak | Ultimate 2025 Guide to Juicy Flavor
Tender sous vide steak topped with luscious garlic confit and thyme, creating a rich, restaurant-quality dish perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 3 to 5 hours
- Total Time: 3 hours 10 minutes to 5 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
2 heads garlic, peeled (or 1 cup pre-peeled garlic cloves)
1/2 cup olive oil
1/2 teaspoon salt
1–2 sprigs fresh thyme
1–2 sous vide steaks (ribeye, sirloin, filet mignon)
Instructions
1. Preheat sous vide water bath to 190°F (88°C).
2. Place peeled garlic, olive oil, salt, and thyme into a ziplock freezer bag.
3. Use the water displacement method to seal the bag, submerging in the bath.
4. Clip bag to side of sous vide container and cook for 3 to 5 hours.
5. Prepare your sous vide steaks as desired in separate bags.
6. After cooking, remove garlic confit bag and chill in an ice bath for 5 minutes or use immediately.
7. Finish steaks by searing in a hot skillet with butter or oil.
8. Top steak with warm garlic confit cloves and drizzle of confit oil.
9. Serve with fresh thyme and enjoy.
Notes
Use an ice bath after cooking to safely chill garlic confit for storage.
Store garlic confit in the fridge for up to 2 weeks or freeze for 3 months.
For more flavor, add garlic confit to sous vide steak bag during cook time.
Nutrition
- Serving Size: 6 oz steak with garlic confit
- Calories: 450
- Sugar: 0g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg
Find it online: https://sousviderecipe.com/garlic-confit-sous-vide-steak/