A steak cooked sous vide is an experience like no other. It’s a steak that is perfectly cooked from edge to edge, with a uniform, tender, and juicy texture that is simply impossible to achieve with any other method. The sous vide process—cooking food in a precisely temperature-controlled water bath—takes all the guesswork out of making a perfect steak.

While the sous vide process handles the doneness, the real magic happens in two other steps: the initial seasoning and the final, high-heat sear.1 This recipe provides a simple, foolproof guide to achieving a perfect steak every time, finished with a luscious garlic herb butter that melts into every bite, adding a final layer of richness and flavor. It’s the kind of meal that feels like a special occasion, but is easy enough to make on a weeknight.

How to Make the Most Tender Sous Vide Steak with Garlic Herb Butter

Yields: 2 servings

Prep time: 10 minutes2

Cook time: 1-3 hours (depending on desired doneness)

Ingredients

  • For the Steak:

    • 2 steak cuts (ribeye, New York strip, or filet mignon), 1 ½ to 2 inches thick

    • 1-2 tablespoons olive oil or avocado oil3

    • Salt and black pepper, to taste

    • Optional: A few sprigs of fresh rosemary and thyme

  • For the Garlic Herb Butter:

    • ¼ cup unsalted butter, softened

    • 2 cloves garlic, minced4

    • 1 teaspoon fresh rosemary, finely chopped

    • 1 teaspoon fresh thyme, finely chopped

    • 1 tablespoon fresh parsley, finely chopped

    • Pinch of salt

Instructions

1. Prepare the Steak and Water Bath

  1. Season the Steak: Pat the steak completely dry with paper towels. Season both sides generously with salt and black pepper.

  2. Seal the Bag: Place the seasoned steak in a vacuum-sealable bag or a large Ziploc bag. If using a Ziploc bag, remove as much air as possible using the water displacement method (submerge the bag in a pot of water, leaving the seal open, and the pressure of the water will push the air out.5 Then, seal the bag just above the water line).

  3. Preheat Water Bath: Set your sous vide machine to your desired temperature. A good starting point is 130°F (54.5°C) for medium-rare.6

    • Rare: 120-129°F (49-54°C)

    • Medium-Rare: 130-134°F (54.5-56.5°C)7

    • Medium: 135-144°F (57-62°C)

    • Well-Done: 150°F+ (65°C+)

  4. Cook Sous Vide: Once the water bath reaches the desired temperature, place the sealed bag with the steak into the water. Cook for at least 1 hour, or up to 3 hours.

2. Make the Garlic Herb Butter

  1. While the steak is cooking, make the butter. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, and a pinch of salt. Mix until everything is well combined. Set aside or refrigerate until ready to use.

3. Sear the Steak

  1. Remove from Water Bath: Once the steak has finished cooking sous vide, carefully remove it from the bag.

  2. Pat Dry: This is the most important step for a good sear. Pat the steak completely dry with paper towels. Any moisture on the surface will prevent a proper crust from forming.

  3. Heat the Pan: Heat a cast-iron skillet or heavy-bottomed pan over very high heat. Add the olive oil or avocado oil and let it get shimmering hot.

  4. Sear: Place the dry steak in the hot pan. Sear for 1-2 minutes per side, until a beautiful, dark-brown crust forms.

    • Pro Tip: For an extra golden crust, you can add a tablespoon of butter to the pan in the last 30 seconds of searing and baste the steak with the melted butter.

4. Serve

  1. Remove the steak from the pan and let it rest on a cutting board for 5 minutes.

  2. Place a generous slice of the prepared garlic herb butter on top of the hot steak. The butter will melt, creating a wonderful, flavorful sauce.

  3. Slice and serve immediately.

Pro-Tips for a Perfect Result

  • Don't Skip the Dry Step: Patting the steak completely dry before searing is the secret to a perfect, crispy crust.

  • Get the Pan HOT: The high heat of the pan is essential for creating a quick sear without overcooking the perfectly cooked interior.8

  • The Rest is Non-Negotiable: Even though sous vide cooking makes the steak incredibly tender, a short rest still allows the surface juices to redistribute into the meat.

  • The Right Cut: While sous vide works for any steak, leaner cuts like filet mignon and sirloin benefit the most from the low-and-slow process, as it prevents them from drying out.