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Sous Vide Steak Recipe Garlic-Herb Sear Finish
- Total Time: 139 minutes
- Yield: 3 servings 1x
- Diet: General
Description
This sous vide steak recipe delivers unparalleled tenderness and a perfect edge-to-edge medium-rare, finished with an irresistible crispy, aromatic garlic-herb crust. It transforms an ordinary meal into a gourmet experience.
Ingredients
- 1.5–2 lb thick-cut steak (e.g., ribeye, New York strip, sirloin)
- 2–3 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tbsp unsalted butter
- 1 tbsp olive oil (high smoke point)
- 1 tsp coarse sea salt
- 0.5 tsp black pepper, freshly ground
Instructions
- Season the Steak: Pat your steak very dry with paper towels; season generously on all sides with salt and pepper.
- Prep for Sous Vide: Place seasoned steak, smashed garlic, rosemary, and thyme into a vacuum-sealable bag and seal tightly, ensuring all air is removed.
- Sous Vide Bath: Preheat your water bath to your desired doneness (e.g., 130°F/54°C for medium-rare). Submerge the sealed bag and cook for 1-3 hours.
- Ice Bath (Optional): For make-ahead or an extra crisp sear, transfer the steak to an ice bath for 5 minutes to rapidly cool the exterior.
- Pat Dry Thoroughly: Remove steak from the bag, discard aromatics, and pat the steak extremely dry with paper towels; this step is critical for a perfect crust.
- Preheat Sear Pan: Heat olive oil in a heavy-bottomed 10-inch cast iron skillet over very high heat until shimmering and almost smoking.
- Sear the Steak: Carefully place steak in the screaming hot pan. Sear for 60-90 seconds per side until a deep golden-brown crust forms. In the last 30 seconds, add butter, fresh garlic, and extra herbs to the pan, basting the steak.
- Rest: Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing against the grain to ensure maximum tenderness.
Notes
Elevate for a healthy lifestyle by choosing grass-fed beef or organic herbs, and use ghee for a dairy-free butter option. Other herbs like oregano or sage work well. Adjust sous vide cooking time for leaner or thicker cuts. Use kosher salt as an alternative to sea salt. Ensure steak is bone dry after sous vide and the pan is screaming hot for a crisp crust; if not tender enough, increase sous vide time.
- Prep Time: 11 minutes
- Cook Time: 123 minutes
- Category: Main Course
- Method: Sous Vide, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 8 oz cooked steak)
- Calories: 760 calories
- Sugar: 0 g
- Sodium: 770 mg
- Fat: 57 g
- Saturated Fat: 23 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 65 g
- Cholesterol: 180 mg