Sous Vide Garlic Butter Steaks

Melissa Pencil
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Servings 4


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


  • 4 1/2 lb Filet Mignon steaks
  • Kosher salt
  • freshly ground pepper
  • garlic powder
  • 2 tbsp butter
  • 1 clove garlic finely minced
  • 2 tbsp fresh flat-leaf parsley chopped
  • 1-2 tbsp vegetable oil


  • Season steaks to taste with salt, pepper and a small amount of garlic powder.
  • Heat Sous Vide to temperature based on the preference of doneness, from rare, medium-rare or medium. Refer to the chart in directions for temp and time guidelines.
  • If preference is medium-rare, heat water bath to 130 degrees, and set the timer for one hour.
  • When water is heated, submerge steaks in plastic storage bag and seal.
  • While steaks are cooking, prepare garlic butter.
  • Mix softened butter with minced garlic, a pinch of salt and parsley.
  • Remove steaks from water bath after one hour.
  • Heat the cast iron skillet over high heat with 1-2 tablespoon of olive oil. Once the oil is smoking, quickly sear steaks on each side. 30 second to 1 minute per side.
  • Top steaks with butter compound, let rest and serve.
Keyword garlic, sous vide, steak