Sous Vide Steak & Potatoes

Sous Vide Steak & Potatoes

Billy P
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Course Main Course
Servings 2


  • Searing Kit
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 2 12 oz strip steaks
  • 6 garlic cloves
  • 2 sprigs rosemary
  • 6 sprigs thyme
  • 1 lb baby potatoes
  • 6 baby carrots
  • 10 stalks asparagus
  • 4 Cipollini onions peeled
  • 1 oz unsalted butter
  • Kosher salt and fresh cracked pepper to taste


  • Preheat your sous vide machine in a large pot of water to 126°F.
  • Season 2 strip steaks on both sides with salt and pepper and transfer them to a plastic zipper bag along with garlic, rosemary, and thyme and remove the air completely before closing it.  Set it aside.
  • In a separate bag add in the potatoes, carrots, asparagus, onions, butter, and salt and pepper and again remove the air completely before closing it.
  • Place the vegetable bag into the sous vide water pot and cook for 45 minutes before adding in the steak and cooking for a further 1 hour.
  • Remove the steak from the bag and set on a fire-safe work station and using a torch on high sear the steak until it is golden brown on all sides or until the desired internal temperature is achieved.
  • Slice the steak and serve alongside the buttered sous vide vegetables.
Keyword sous vide, steak, vegetables