Sous Vide Steak with Garlic Herb Butter – Delicious 5-Step Guide

I still remember the first time I made a Sous Vide Steak with Garlic Herb Butter. It was a splurge night—a couple of thick filet mignons, sealed in a bag, gently floating in a warm water bath. No stress, no smoke alarms. Just pure anticipation. But the real magic happened after the sear, when I added a pat of homemade garlic herb butter. The way it melted over the crusty edges, releasing bursts of garlic and fresh parsley—it was next-level. That single bite hooked me. Sous vide made steak foolproof, and the garlic butter made it unforgettable.

There’s something uniquely satisfying about knowing your steak will come out exactly how you want—medium-rare with a buttery herb crust, every time. And while I’ve tried dozens of variations since, that original combination—Sous Vide Steak with Garlic Herb Butter—still hits home.

Sous vide steak is already tender and juicy by nature. Add garlic butter, and you elevate that tenderness with a bold punch of flavor. Here’s why the two work so well together: sous vide controls texture. The garlic herb butter brings richness and depth.But—and this is key—you don’t cook the butter with the steak in the bag. Instead, you let it shine at the end. This way, the butter doesn’t break or lose its flavor. You get that fresh, fragrant finish melting into a perfectly seared filet. It’s a one-two punch your taste buds will thank you for.

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Essential Ingredients for Flavor and Finish

The beauty of this sous vide steak with garlic herb butter recipe lies in its simplicity. With just a few quality ingredients, you can turn an ordinary cut into something extraordinary. For this version, we’re using filet mignon—two pounds, cut into four ¼-pound steaks. It’s naturally tender, making it the perfect pairing for the subtle richness of garlic butter.

Start by seasoning the Sous Vide Steak with Garlic Herb Butter with kosher salt, black pepper, and a small dash of garlic powder. This base seasoning boosts the meat’s flavor without overpowering it. Next comes the garlic herb butter—made with real butter, finely minced garlic, salt, and fresh flat-leaf parsley. You’ll mix this while the steaks cook, giving it time to soften and infuse.

Unlike traditional pan-cooked steaks, Sous Vide Steak with Garlic Herb Butter eliminates guesswork. You set the temperature based on your preferred doneness, and the water bath takes care of the rest. While the steaks cook, you can prep the butter and set the table—no constant checking required.

And remember: sous vide isn’t just for premium cuts. For another approach with a bold sear and robust flavor, check out Dishwasher Sous Vide Steak—it’s a wild twist that works surprisingly well. Or go upscale with a prime rib version by referencing the best sous vide temp guide for holiday roasts.

Temperature Guide & Time Chart for Steak Doneness

Here’s a quick breakdown to help you match your ideal doneness. These sous vide temperatures are precise, and results are incredibly consistent.

Doneness	Sous Vide Temp	Cook Time
Rare	125°F (51.6°C)	1 hour
Medium-Rare	130°F (54.4°C)	1 hour
Medium	135°F (57.2°C)	1 hour

Once your sous vide water bath is ready, seal the seasoned steaks in a bag (vacuum or zip-top using the water displacement method) and submerge them. Set your timer and relax—this is your chance to prep that fragrant garlic herb butter and dream of the perfect sear.

Why Garlic Butter Works Wonders Post-Seared

There’s a reason chefs use compound butters like garlic herb butter to finish a steak: it adds richness, flavor, and moisture without interfering with the cooking process. When it comes to sous vide steak with garlic herb butter, timing is everything. You don’t add butter to the bag. Instead, you apply it right after the final sear—letting the warm steak melt it naturally over the top.

Here’s why that matters: butter can separate or brown unevenly in a sous vide bag, which affects flavor and appearance. But when added fresh and soft right after searing, it soaks into the steak’s crust and elevates the aroma with garlic, parsley, and just enough salt. The garlic isn’t harsh—it’s mellow and infused, adding depth without overpowering the filet’s clean flavor.

This final touch transforms a perfectly cooked steak into something memorable. The butter melts, the parsley softens, and the garlic blooms—layering texture and richness without heaviness.

Want to try this technique on another cut? The Sous Vide Picanha Steaks method benefits from a similar finishing trick. Or add a butter finish to your next Sous Vide Tri Tip Steak for bold, beefy flavor.

Make-Ahead Butter Tips + Herb Variations

Making garlic herb butter is fast, easy, and totally customizable. You only need four ingredients:

• 2 tablespoons of softened butter
• 1 clove of garlic, finely minced
• 2 tablespoons of chopped flat-leaf parsley
• A pinch of kosher salt

Mix everything in a small bowl. That’s it. You can make this hours ahead or even days before—just store it in the fridge wrapped in plastic wrap or parchment. For extra elegance, shape it into a log, chill it, and slice off discs when serving.

Want to switch it up? Here are some herb swaps that work beautifully:

• Thyme – woodsy and savory, great with filet or sirloin
• Rosemary – bold and fragrant, pairs well with fattier cuts
• Chives or Tarragon – for a subtle oniony or sweet twist

You can even stir in a dash of lemon zest for brightness or a splash of Worcestershire for umami.

Compound butter is your secret weapon. It’s simple, elegant, and it stores well—so you’re never more than one sear away from steak perfection.

Why You Don’t Sous Vide With Butter in the Bag

It’s tempting to toss a pat of butter into the sous vide bag with your steak. But when it comes to making the perfect sous vide steak with garlic herb butter, resist that urge. Butter contains milk solids that separate at lower temperatures, especially in long cooks. This can lead to an oily mess with browned bits floating in the bag—and none of the flavor actually sticks to the steak.

The solution? Keep the butter for the end. When applied after searing, it melts evenly, clings to the crust, and releases those aromatic notes of garlic and parsley right where you want them. It’s also why many chefs—Gordon Ramsay included—baste with butter at the end, not during the cook. In sous vide, the principle is the same: flavor finishes strong when added last.

If you’re looking for creative experiments, check out these outside-the-box techniques like Sous Vide Flank Steak Tacos or unconventional timing guides like How Long to Sous Vide Ground Beef. You’ll quickly see how timing, seasoning, and finishing choices impact flavor.

Resting, Searing & Serving Secrets

You’ve cooked your filet to 130°F, seared it golden in a smoking hot pan—don’t stop there. How you finish matters just as much.

Once seared (30 seconds to 1 minute per side in hot oil), transfer steaks to a plate and immediately top with a spoonful of garlic herb butter. Let them rest for 3–5 minutes. This rest period isn’t just tradition—it helps the butter sink in and the juices redistribute. Your reward? A steak that’s juicy, flavorful, and coated in glossy, garlicky goodness.

Pro tip: use a cast iron skillet for searing. It heats evenly and holds high temps—perfect for a quick, no-steam finish that won’t overcook your steak. Avoid crowding the pan, and pat steaks dry before searing for that crisp crust.

For serving, keep it simple. A steak this flavorful doesn’t need much—just a clean plate, a fresh herb garnish, and maybe a crisp salad or roasted vegetables on the side.

Once your Sous Vide Steak with Garlic Herb Butter is cooked and seared, don’t skip the final steps—they’re what elevate it from good to unforgettable.

After that quick sear (30 to 60 seconds per side in smoking hot oil), remove the steaks and place them on a cutting board or serving plate. Immediately top each one with a generous scoop of your garlic herb butter. The warmth of the steak will melt the butter into every crevice, making your Sous Vide Steak with Garlic Herb Butter extra juicy and flavorful.

Let the steaks rest for 3 to 5 minutes. This allows the juices to settle and the butter to soak in—critical for achieving that rich finish. Your Sous Vide Steak with Garlic Herb Butter will be tender, garlicky, and perfectly balanced.

Serve with a crisp green salad, roasted vegetables, or even creamy mashed potatoes. Whatever you pair it with, this Sous Vide Steak with Garlic Herb Butter deserves to be the star of the plate.

Conclusion

If there’s one recipe every home cook should master, it’s Sous Vide Steak with Garlic Herb Butter. This technique guarantees juicy, edge-to-edge doneness every single time. Whether you’re serving filet mignon or another favorite cut, the garlic herb butter transforms the final result into something extraordinary.

Once you try Sous Vide Steak with Garlic Herb Butter, you’ll never go back to guessing doneness or drying out steaks in a pan. This method is reliable, low-stress, and incredibly flavorful. With just a handful of ingredients and the right temperature, you get steak that’s tender, rich, and restaurant-quality—every time.

Experiment with different herbs, try new cuts, but always keep this recipe in your back pocket. Because when you’re craving comfort and quality in one bite, nothing beats Sous Vide Steak with Garlic Herb Butter.

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FAQ

Should you sous vide steak with butter?
For Sous Vide Steak with Garlic Herb Butter, butter should never go in the bag. Add it after cooking to get that luscious finish without separation or loss of flavor.

Should you sous vide steak with garlic?
In Sous Vide Steak with Garlic Herb Butter, garlic shines when added after the cook. Sous vide garlic can turn bitter, so it’s best introduced through compound butter.

What herbs are good in sous vide steak?
The best herbs for Sous Vide Steak with Garlic Herb Butter include parsley, rosemary, thyme, and tarragon. These herbs hold up well and pair beautifully with the butter finish.

Why no butter with sous vide?
In Sous Vide Steak with Garlic Herb Butter, butter is used as a finisher—not in the water bath. It separates under heat, losing its creamy richness.

Does Gordon Ramsay cook steak with butter?
Yes, and like this Sous Vide Steak with Garlic Herb Butter method, he adds it at the end for flavor—not during the cook.

Does cooking a steak longer in sous vide make it more tender?
It can, but tender cuts like filet in Sous Vide Steak with Garlic Herb Butter need only about one hour for perfect results.

Why not to use butter on steak?
You should absolutely use butter—but only after sous vide. Sous Vide Steak with Garlic Herb Butter is the perfect example of when to add it for max impact..