Rosemary Garlic Sous Vide Steak

Whitney Bend
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Main Course
Servings 4


  • Cast Iron Skillet
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 4 6 oz top sirloin steak
  • 4 sprigs fresh rosemary
  • 2 tsp black pepper
  • 2 tsp salt
  • 8 cloves fresh garlic crushed
  • 2 tbsp olive oil


  • Preheat a sous vide water bath to 129°F.
  • Place each steak in its own plastic bag, add 1 sprig fresh rosemary, ½ tsp black pepper, ½ tsp salt, and 2 cloves crushed garlic to each bag with the steaks.
  • Use the water displacement method of placing each bag with a steak in it almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed.
  • Set timer for 2 hours.
  • Remove the steaks from the sous vide, sear on a grill or cast-iron skillet over high heat for 30 seconds per side, or use a torch to sear the outside of each steak.
Keyword garlic, rosemary, sous vide, steak