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

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A rich, tender sous vide filet mignon finished with a melting garlic herb butter for the ultimate steakhouse-quality experience at home.

Scale

2 pounds Filet Mignon (4 1/4-pound steaks)

2 teaspoons kosher salt

1 teaspoon black pepper

1/4 teaspoon garlic powder

2 tablespoons butter, softened

1 clove garlic, finely minced

2 tablespoons flat-leaf parsley, chopped

1 tablespoon vegetable oil

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1. Season steaks with salt, pepper, and garlic powder.

2. Preheat sous vide water bath to 130°F for medium-rare (refer to chart for alternatives).

3. Seal steaks in bag and submerge in water bath for 1 hour.

4. Mix butter, minced garlic, parsley, and a pinch of salt; set aside.

5. Remove steaks from bag, pat dry thoroughly.

6. Heat cast iron skillet over high heat with oil.

7. Sear steaks 30–60 seconds per side until browned.

8. Top hot steaks with garlic herb butter.

9. Let rest for 3–5 minutes before serving.

Don’t add butter in the sous vide bag—it’s best as a finisher.

Pat steaks completely dry before searing for the best crust.

Use a thermometer to ensure water bath accuracy.

Find it online: https://sousviderecipe.com/sous-vide-steak-with-garlic-herb-butter/