Sous Vide Steak Recipe
This garlic and herb sous vide steak is so tender, juicy, and flavorful. It’s cooked to perfection using the sous-vide method for great results every time!
Servings: 4 servings
- 24 oz steak 4 6oz cuts
- 1 tsp coarse salt
- 3/4 tsp ground pepper
- 1 tsp garlic powder
- 4 sprigs rosemary
- 2 tbsp butter
- 1/4 cup parsley chopped
Pat the steaks dry and season with salt, pepper, and garlic powder. Top each steak with a sprig of rosemary. Place the steaks into FoodSaver® Sous-vide Vacuum Seal Bags, and vacuum seal to close.
Place a sous-vide cooker into a pot or heat-proof container, and add water to fill between the min and max lines. Set the temperature to 135 (or high or lower depending on your steak preference).
Add the vacuum seal bags to the pot, submerging completely. If desired, clip the bags to the side of the pot to keep them submerged. Once the water has reached the desired temperature, cook the steak for at least one hour, or up to four hours.
When you are ready to finish the steaks, preheat a cast iron skillet or grill over high heat. Remove the steaks from the pot and cut open the bags. Sear the steaks for 30-60 seconds per side, until browned. Top each steak with 1/2 tablespoon butter and sprinkle with fresh parsley. Serve immediately and enjoy.
Serving: 1serving | Calories: 410kcal | Carbohydrates: 1g | Protein: 35g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 119mg | Sodium: 723mg | Potassium: 486mg | Fiber: 1g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 3mg