If you’ve ever dreamed of a steak so tender it practically melts in your mouth, yet boasts a perfectly seared crust that crackles with flavor, you’re in for a real treat with this Sous Vide Steak with Herb-Infused Butter and Perfect Seared Crust Recipe. This method ensures an amazingly juicy, evenly cooked steak every time, enhanced by fragrant rosemary and thyme, and finished with a luscious garlic-herb butter that elevates every bite. Whether you’re a steak novice or a seasoned pro, this dish will quickly become a cherished favorite in your culinary repertoire.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. With just a handful of high-quality ingredients, each one contributes a unique layer of flavor, from the rich juiciness of the steak to the aromatic herbs and the silky, buttery finish. Here’s what you’ll need to bring it all to life:
- 2 New York strip or ribeye steaks: Choose a cut with good marbling for maximum flavor and tenderness.
- Salt and pepper: The basics that season and enhance the natural beef flavors.
- 4 sprigs of rosemary (divided): Adds a fragrant, piney note that pairs beautifully with red meat.
- 4 sprigs of thyme (divided): Brings subtle earthiness and brightness.
- 3 tablespoons avocado oil: Perfect for high-heat searing without burning.
- 2 cloves garlic (minced): Infuses the butter with a lovely aromatic punch.
- 2 tablespoons butter: Creates the luscious herb-infused butter that finishes the steak perfectly.
How to Make Sous Vide Steak with Herb-Infused Butter and Perfect Seared Crust Recipe
Step 1: Prep Your Steak
Start by patting each steak dry with a paper towel to ensure a great sear later. Letting the meat come to room temperature helps the cooking process even out, guaranteeing tenderness from edge to edge.
Step 2: Set Up Your Sous Vide
Fill a large pot with enough water to match the water line on your sous vide cooker. Attach the device securely and set it to 130°F for a perfect medium rare — though you can adjust this to suit your preferred doneness.
Step 3: Season and Bag It
Generously season the steaks with salt and pepper, then place each steak into a vacuum-seal or silicone bag along with half of the rosemary and thyme sprigs. Remove as much air from the bag as possible to ensure even cooking.
Step 4: Cook the Steak Sous Vide
Submerge the bags fully into your preheated water bath. Let the steaks cook undisturbed for 2 hours. This slow, gentle cooking allows the steak to develop its tender texture without overcooking.
Step 5: Dry and Prepare to Sear
Once cooked, take the steaks out of their bags and place them on a cutting board or sheet pan. Use a paper towel to pat them dry thoroughly — moisture is the enemy of a good sear!
Step 6: Sear to Perfection
Heat a cast iron skillet over medium-high heat, then add the avocado oil. When the skillet is smoking hot, sear each steak for about 1 minute per side to develop that charred, flavorful crust we all crave.
Step 7: Rest and Butter the Steaks
Transfer your seared steaks to a plate or cutting board. While still hot, top each with a tablespoon of butter and sprinkle with minced garlic. The heat will melt the butter, creating a gorgeous herb-infused finish that complements the crust beautifully.
How to Serve Sous Vide Steak with Herb-Infused Butter and Perfect Seared Crust Recipe
Garnishes
Fresh thyme or rosemary sprigs add an elegant touch while reinforcing the herbaceous notes. A light sprinkle of flaky sea salt right before serving can elevate the flavors, enhancing the steak’s natural richness without overpowering.
Side Dishes
This steak pairs wonderfully with classic sides like garlic mashed potatoes or roasted root vegetables. A crisp arugula salad with lemon vinaigrette offers a bright, peppery contrast that balances the richness of the butter and meat perfectly.
Creative Ways to Present
For a restaurant-worthy presentation, slice the steak thinly against the grain and fan it out on a warm plate. Drizzle extra melted herb butter over the top and serve alongside vibrant vegetable ribbons or a colorful chimichurri sauce for an extra pop of flavor and color.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator and enjoy within 3 days to maintain freshness and flavor. Avoid stacking steaks on each other to preserve their texture.
Freezing
If you want to freeze cooked steaks, wrap each one tightly in plastic wrap and then place them in a freezer-safe bag. Freeze for up to 2 months; just be sure to thaw them slowly in the fridge overnight before reheating.
Reheating
The best way to reheat without drying is to briefly warm the steak in a low oven or gently in a cast iron skillet over low heat. Adding a small pat of butter during reheating helps keep it moist and flavorful.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While New York strip or ribeye work beautifully, cuts like filet mignon or sirloin also shine when cooked sous vide using this method. Just adjust timing slightly based on thickness.
What if I like my steak more well done?
No problem! Simply increase the sous vide temperature to match your preferred doneness — 140°F for medium and 150°F for medium-well are great targets. The beauty of sous vide is precise control.
Why use avocado oil instead of other oils?
Avocado oil has a high smoke point, making it perfect for searing at high heat without burning or smoking excessively, helping you create that irresistible crust.
Can I make the herb-infused butter ahead of time?
Definitely! You can prepare the garlic-herb butter in advance and store it in the fridge. When ready, just slice a tablespoon over the hot steak for a flavorful finish.
Is sous vide cooking safe?
Yes, sous vide cooking is very safe when using proper equipment and following temperature and timing guidelines. The controlled heat ensures even cooking and eliminates harmful bacteria safely.
Final Thoughts
There’s truly something magical about the wonderfully tender texture and deep flavor you get with this Sous Vide Steak with Herb-Infused Butter and Perfect Seared Crust Recipe. Once you try it, you’ll wonder how you ever cooked steak any other way. Treat yourself and your loved ones to a restaurant-quality meal at home that’s both impressive and surprisingly easy to master. Happy cooking!
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Sous Vide Steak with Herb-Infused Butter and Perfect Seared Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 5 minutes
- Total Time: 2 hours 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Description
This Sous Vide Steak recipe delivers perfectly cooked, tender, and juicy New York strip or ribeye steaks with a flavorful herb infusion. The method uses precise temperature control in a water bath to cook the steak evenly before finishing with a hot skillet sear for a deliciously charred exterior. Garlic butter and fresh rosemary and thyme enhance the savory experience of this elegant yet simple steak dish.
Ingredients
Steak and Seasonings
- 2 New York strip or ribeye steaks
- Salt and pepper, to taste
- 4 sprigs of rosemary (divided)
- 4 sprigs of thyme (divided)
For Searing and Finishing
- 3 tablespoons avocado oil
- 2 cloves garlic, minced
- 2 tablespoons butter (divided, 1 tbsp per steak)
Instructions
- Prepare the steak: Pat the steaks dry with a paper towel and allow them to come to room temperature. This ensures even cooking during the sous vide process.
- Set up the sous vide bath: Fill a large stock pot with enough water to reach the water line of your sous vide device. Attach the device securely and preheat the water to 130°F for medium-rare doneness.
- Season and bag the steaks: Season both sides of the steaks generously with salt and pepper. Place each steak into a vacuum seal or silicone bag with 2 sprigs of rosemary and 2 sprigs of thyme. Remove air carefully by vacuum sealing or pressing out air manually and seal the bags tightly.
- Cook sous vide: Submerge the sealed bags fully in the water bath. Cook the steaks for 2 hours, allowing the meat to reach perfect tenderness and doneness.
- Remove and dry steaks: Take the bags out of the water bath. Remove the steaks from the bags and place on a cutting board or sheet pan. Pat dry thoroughly with paper towels to prepare for searing.
- Heat skillet and sear steaks: Heat a cast iron skillet over medium-high heat. Add avocado oil and wait until it is very hot. Sear each steak for 1 minute per side to develop a flavorful charred crust.
- Rest the steaks: Transfer the seared steaks to a plate or cutting board to rest briefly.
- Add garlic butter topping: Top each steak with 1 tablespoon of butter and sprinkle the minced garlic over the top. The butter will melt over the hot steak, enhancing richness and aroma.
Notes
- For different levels of doneness, adjust the sous vide temperature: 120°F for rare, 135°F for medium, and 145°F for medium-well.
- Sous vide cooking times can range between 1 to 4 hours; 2 hours provides a tender texture while maintaining a classic steak feel.
- Patting the steak dry before searing is critical to achieve a good crust.
- If you don’t have a vacuum sealer, silicone bags are a great alternative when pressing out all air.
- Resting the steak briefly after searing allows juices to redistribute.
