Foolproof Sous Vide Garlic Butter Steak
Cooking a steak perfectly edge-to-edge can be intimidating. The sous vide method removes all the guesswork, cooking the meat in a precisely temperature-controlled water bath. The most critical component of this technique is a flawless vacuum seal, ensuring the steak cooks in its own juices without any water seeping in.
Ingredients:
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2 thick-cut Ribeye or New York Strip steaks (about 1.5 inches thick)
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2 tbsp butter, divided
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4 cloves garlic, smashed
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Fresh rosemary and thyme sprigs
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Kosher salt and freshly ground black pepper
Instructions:
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Season Generously: Pat the steaks completely dry with a paper towel. Season both sides generously with kosher salt and black pepper.
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Bag the Ingredients: Place one steak into a compatible vacuum sealer bag. Add 1 tablespoon of butter, 2 smashed garlic cloves, and a few sprigs of fresh herbs on top of the meat.
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Seal It Tight: Lay the bag flat and use your VP09 3-in-1 Vacuum Sealer. Draw out all the oxygen until the bag tightly compresses around the steak and herbs. A secure, airtight seal is mandatory to ensure the bag stays fully submerged and watertight during the cooking process.
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Sous Vide: Submerge the sealed bag in a water bath set to 130°F (for medium-rare) and cook for 2 hours.
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The Final Sear: Remove the steak from the bag and pat it completely dry. Sear it in a screaming-hot cast-iron skillet for exactly one minute per side to develop a rich, dark crust. Serve immediately.