Sous Vide Steak with Garlic: Ultimate 7-Step Juicy Recipe Guide
A bold, buttery sous vide steak with garlic that’s juicy, perfectly cooked edge-to-edge, and topped with a garlic-parsley compound butter for restaurant-quality flavor at home.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
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
Instructions
1. Season steaks with kosher salt, pepper, and garlic powder.
2. Preheat sous vide water bath to 130°F for medium-rare doneness.
3. Seal steaks in a bag with 1 tablespoon of butter and parsley.
4. Submerge sealed bag into sous vide bath and cook for 1 hour.
5. While steaks cook, mix softened butter with minced garlic, parsley, and a pinch of salt.
6. Remove steaks from water bath, pat dry thoroughly.
7. Heat a cast iron skillet over high heat with vegetable oil.
8. Sear steaks for 30 seconds to 1 minute on each side.
9. Top each steak with garlic butter compound.
10. Let steaks rest for 5 minutes, then serve.
Notes
Use garlic powder during sous vide for gentle flavor; add fresh garlic in butter post-cook for richness.
Don’t skip patting steaks dry before searing—it ensures a perfect crust.
Letting steaks rest after searing helps keep juices locked in.
Nutrition
- Serving Size: 1 steak
- Calories: 430
- Sugar: 0g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 125mg
Find it online: https://sousviderecipe.com/sous-vide-steak-with-garlic/