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

If you want a steak that is perfectly cooked from edge to edge and so tender it practically melts in your mouth, sous vide is the answer. This cooking method, which means "under vacuum" in French, involves cooking food in a temperature-controlled water bath.1 It’s a foolproof way to achieve a precise level of doneness every single time, followed by a quick, high-heat sear for that beautiful, flavorful crust we all love.

This recipe will walk you through the simple steps of making a restaurant-quality steak at home. The process is easy, the results are incredible, and the final touch of a rich garlic herb butter makes it an unforgettable meal.

The Most Tender Sous Vide Steak

with Garlic Herb Butter

Yields: 2 servings

Prep time: 10 minutes

Cook time: 1.5 - 2 hours (sous vide) + 5 minutes (sear)

Ingredients

  • For the Steak:

    • 2 thick-cut steaks (1-1.5 inches thick), such as ribeye, New York strip, or filet mignon

    • 1 teaspoon salt

    • 1 teaspoon black pepper

  • For the Garlic Herb Butter:

    • 4 tablespoons unsalted butter, softened

    • 2 cloves garlic, minced2

    • 1 tablespoon fresh parsley, chopped

    • 1 tablespoon fresh thyme or rosemary leaves, chopped

    • A pinch of salt

Instructions

1. Prepare for Sous Vide

  1. Set Up Water Bath: Fill a large pot or container with water and set your sous vide circulator to your desired temperature.3 For a perfect medium-rare, set it to 130°F (54°C). (See doneness guide below.)

  2. Season Steaks: Pat the steaks completely dry with paper towels. Season generously on all sides with salt and black pepper.

  3. Vacuum Seal: Place the steaks in a vacuum-sealable bag or a freezer-safe zip-top bag. Add a sprig of fresh herbs if you wish. Remove all the air from the bag using a vacuum sealer or the water displacement method. (Slowly submerge the bag into the water, and the pressure will push the air out.)

2. Sous Vide the Steak

  1. Cook: Once the water bath reaches the target temperature, place the sealed bag with the steaks into the water.4 Clip it to the side of the pot to ensure it's fully submerged.

  2. Cook Time: Cook for 1.5 to 2 hours. This time range is flexible; the steak will not overcook as long as the temperature is stable.

3. Make the Garlic Herb Butter

  1. Combine: While the steak is cooking, make the butter. In a small bowl, combine the softened butter, minced garlic, fresh parsley, and thyme. Stir until well combined. Set aside.

4. The Final Sear

  1. Remove from Bath: Carefully remove the bag from the water bath. Remove the steaks and pat them completely dry with paper towels. This is crucial for a good sear.

  2. Sear: Heat a cast-iron skillet or heavy-bottomed pan over high heat. Add a high-smoke-point oil (like avocado oil) or a little butter. Once the oil is shimmering, carefully place the steaks in the pan. Sear for 1-2 minutes per side, flipping often to get an even, dark-brown crust.

  3. Rest & Serve: Let the steaks rest for 5 minutes. Slice and top with a generous spoonful of the prepared garlic herb butter.

Doneness Temperature Guide

  • Rare: 125°F (52°C)

  • Medium-Rare: 130°F (54°C)5

  • Medium: 135°F (57°C)6

  • Medium-Well: 140°F (60°C)

  • Well-Done: 150°F (65°C)

Pro-Tips for a Perfect Steak

  • Pat It Dry: A dry surface is essential for a good sear. Moisture on the steak will steam it instead of browning it.

  • Hot Pan: The pan must be screaming hot to get a quick, flavorful crust without overcooking the inside.

  • The Right Cut: Sous vide works best with thicker cuts of meat.7 A steak that is at least 1 inch thick will give you the best result.

  • Flavor Boost: You can add a sprig of rosemary or thyme to the bag with the steak for an extra layer of flavor.

  • Leftovers: If you have leftover steak, you can store it in the fridge and reheat it in the sous vide bath at your original temperature.8