Garlic Herb Butter Sous Vide Steak Recipe (2024)

by Melissa 15 Comments

Sous Vide Steak– the easiest way to get perfectly cooked steaksevery time. Pan seared sous vide filet mignon finished with an amazing garlic herb butter.

Sous Vide Steak

This is really the perfect way to make steaks and I’m very excited to share this recipe with you! I made these Filet Mignon steaks with Garlic Herb Butter inthis exciting Hamilton Beach Professional Sous Vide and Slow Cooker. Several weeks ago, Hamilton Beach was kind enough to send me this combination Sous Vide and Slow Cooker to try out. I finally tried it this week and I am absolutely hooked. It was so easy to use and our steaks were perfectly cooked.

Garlic Herb Butter Sous Vide Steak Recipe (2)

What is Sous Vide?

I wasn’t familiar with sous vide cooking beyond what I had seen on Top Chef ?‍?, but I was really interested when Hamilton Beach told me they had an option for home cooks that was affordable and easy to use. The hallmark of sous vide cooking is that the meat, eggs or vegetables are cooked vacuum sealed in a temperature controlled water bath. Since the temperature of the water never goes up, the food can’t be overcooked. A dream come true for cooking expensive steaks and cuts of meats.

How to Sous Vide Steak – Sous Vide Filet Mignon

  • I started with four 1/4 pound Filet Mignon steaks. I seasoned them with kosher salt and freshly ground pepper and a tiny bit of garlic powder for flavor.
  • The Hamilton Beach Sous Vide also comes with a convenient metal rack that you can use to hold the steaks in place during cooking. I placed the rack, then filled the insert with warm water.
  • I set the machine to 135 degrees (next time I will go a little lower) for medium rare and waited for the water to come up to temperature. Next, I placed each steak in it’s own quart-sized storage baggie.
  • I pressed most of the air out of the bag, leaving an open corner in the seal. Once I started to submerge the steaks, the water pressure pushed the rest of the air out of the baggie, then I sealed it all the way.
  • I put the lid on and cooked the steaks for an hour, the minimum cooking time. You can see above that I had initially set it for 1 1/2 hours, but since I was running short on time, I went with the minimum cooking time and it was perfect.

So you can get an idea of what to expect, I took a picture of the steaks right out of the water bath. They are perfectly cooked and tender, but missing that attractive crust from searing.

I seared mine in a super hot skillet to develop a nice crust on each side. Next time, I will undercook my steaks slightly so I don’t have to worry about the sear taking them to a higher temperature than I want. I prefer my steaks medium-rare and I think ours were coming closer to medium after the sear. I’m also going to try searingbeforenext time, since the water bath will prevent them from over cooking.

These steaks were so delicious, juicy and evenly cooked. Sous vide is a really exciting method to explore as a home cook. If you are a food lover or have a spouse or loved one who loves to grill or cook, consider buying them one of these! It doubles as a slow cooker and is really pretty, so it’s practical and perfect for entertaining!

4.93 from 14 votes

Garlic Herb Butter Sous Vide Steak Recipe (7)


Garlic Herb Butter Sous Vide Steaks

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 15 mins



Keyword:Sous Vide Filet Mignon, Sous Vide Steak, Sous Vide Steak Recipe

Servings: 4

Calories: 705 kcal

Author: Melissa


  • 2poundsFilet Mignon4 1/4 pound steaks
  • 2teaspoonskosher salt
  • 1teaspoonblack pepper
  • 1/4teaspoongarlic powder
  • 2tablespoonsbutter
  • 1clovegarlicfinely minced
  • 2tablespoonsparsleyflat leaf
  • 1tablespoonvegetable oil


  1. Season steaks to taste with salt, pepper and a small amount of garlic powder.

  2. Heat Sous Vide to temperature based on preference of doneness, from rare, medium-rare or medium. Refer to chart in directions for temp and time guidelines.

  3. If preference is medium-rare, heat water bath to 130 degrees to account for increase in temp during final searing and set timer for one hour.

  4. When water is heated, submerge steaks in plastic storage bag and seal.

  5. While steaks are cooking, prepare garlic butter.

  6. Mix softened butter with minced garlic, pinch of salt and parsley.

  7. Remove steaks from water bath after one hour.

  8. Heat cast iron skillet over high heat with 1-2 tablespoon of olive oil. Once oil is smoking, quickly sear steaks 30 seconds to 1 minute per side.

  9. Top steaks with butter compound, let rest and serve.

Nutrition Facts

Garlic Herb Butter Sous Vide Steaks

Amount Per Serving

Calories 705Calories from Fat 531

% Daily Value*

Fat 59g91%

Saturated Fat 27g169%

Cholesterol 174mg58%

Sodium 1325mg58%

Potassium 701mg20%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 41g82%

Vitamin A 343IU7%

Vitamin C 3mg4%

Calcium 19mg2%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Here is the Sous Vide Cooker I used:

Hamilton Beach Professional 6QT Sous Vide and Slow Cooker

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Garlic Herb Butter Sous Vide Steak Recipe (10)

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Reader Interactions


  1. Garlic Herb Butter Sous Vide Steak Recipe (11)Mike

    Garlic Herb Butter Sous Vide Steak Recipe (12)
    excellent recipe!


  2. Garlic Herb Butter Sous Vide Steak Recipe (13)Sara Welch

    Garlic Herb Butter Sous Vide Steak Recipe (14)
    What a robust and savory steak! This looks worthy of a restaurant, indeed!


  3. Garlic Herb Butter Sous Vide Steak Recipe (15)Natalie

    Garlic Herb Butter Sous Vide Steak Recipe (16)
    This looks so mouthwatering!! Love a good piece of meat & that garlic herb butter would be so delicious on top!


  4. Garlic Herb Butter Sous Vide Steak Recipe (17)Katie

    Garlic Herb Butter Sous Vide Steak Recipe (18)
    This recipe is insane! So tasty and delicious! The hubby and I LOVED it!


  5. Garlic Herb Butter Sous Vide Steak Recipe (19)Anna

    Garlic Herb Butter Sous Vide Steak Recipe (20)
    Hands down better than the restaurant steak! Love it!


  6. Garlic Herb Butter Sous Vide Steak Recipe (21)Kristyn

    Garlic Herb Butter Sous Vide Steak Recipe (22)
    Yum!! I think I need some steak this week! This looks so juicy!


  7. Garlic Herb Butter Sous Vide Steak Recipe (23)Bob

    Garlic Herb Butter Sous Vide Steak Recipe (24)
    Next time try a 1-2 minute ice bath after the sous vide. This will allow you time to sear longer without affecting the internal temperature of the meat.


  8. Garlic Herb Butter Sous Vide Steak Recipe (25)mollie duvall

    Has anyone tried searing before the sous vide? I was thinking of doing a quick sear on the grill to get the charcoal flavor, then doing the sous vide process.


  9. Garlic Herb Butter Sous Vide Steak Recipe (26)Stephanie

    Garlic Herb Butter Sous Vide Steak Recipe (27)
    All I can say is WOW! That garlic butter on the steak was phenominal!


  10. Garlic Herb Butter Sous Vide Steak Recipe (28)Lisalia

    Garlic Herb Butter Sous Vide Steak Recipe (29)
    Yummy! I’ve always wanted to try a sous vide cooker! And now I’m loving finding all sorts of recipes to try in it. This steak turned out perfectly. And so juicy and delicious.


  11. Garlic Herb Butter Sous Vide Steak Recipe (30)Natasha

    Garlic Herb Butter Sous Vide Steak Recipe (31)
    Oh my gosh! I cooked this garlic herb butter steak last night and it was DELISH! Turned out wonderful with the flavor of rich butter.


  12. Garlic Herb Butter Sous Vide Steak Recipe (32)MissyG

    Garlic Herb Butter Sous Vide Steak Recipe (33)
    I tried the changes the author said they would make next time, searing first and cooking at 130* for 1 hour, for medium-rare. They turned out good, a little more red than I prefer, but good just the same. Juicy, that garlic butter was over the top. Knowing what I do now, next time I’m going to sous vide (135* 1h), then sear…just to see if it changes.


  13. Garlic Herb Butter Sous Vide Steak Recipe (34)Betsy

    Garlic Herb Butter Sous Vide Steak Recipe (35)
    Absolutely perfect. Incredible flavor and so tender! Moist & so wonderful! LOVE that garlic herb butter! Perfect main course for date night!!


  14. Garlic Herb Butter Sous Vide Steak Recipe (36)Jennifer

    Garlic Herb Butter Sous Vide Steak Recipe (37)
    This recipe came out perfectly!! The whole fam was obsessed!


  15. Garlic Herb Butter Sous Vide Steak Recipe (38)Jessica Rugerio

    Garlic Herb Butter Sous Vide Steak Recipe (39)
    Seriously the best steak ever! My family devoured this, thank you!


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Garlic Herb Butter Sous Vide Steak Recipe (2024)


Should I put butter in with my sous vide steak? ›

Our preference is to place butter into the bag itself, rather than on top of the product. Butter added to the bag will help with air displacement, prevent things from sticking together and help to retain shape, and can also be used afterwards for a pan sauce. Butter also works really well for vegetable dishes.

What herb is best for steak sous vide? ›

Fresh herbs- we used a combination of rosemary, thyme, and oregano for this recipe. You can use one or all of these herbs. You add herbs to the sous vide bag and it slowly adds herby flavor to the steak. Butter– don't forget to add the butter to the sous vide bag before you add it to the sous vide.

Should you sous vide a steak with garlic? ›

So the short answer is yes, it can be dangerous but it is very, very unlikely. To paraphrase one food scientist, you are more likely to choke on your food than get sick from raw garlic in sous vide.

Why not butter in sous vide? ›

The main issue is that the meat doesn't actually absorb any flavor from the butter. In fact, the butter can actually pull some fat-soluable compounds out of the meat, reducing the flavor slightly.

How do you make sous vide steak more flavorful? ›

Q: Can I add aromatics, like herbs or alliums, to the sous vide bag? Yes, you can. I like to add thyme or rosemary sprigs, along with sliced shallots or garlic cloves, to the bags with my steaks during cooking. Adding the same aromatics to the pan as you sear the steaks will bolster that flavor.

What seasonings to put on sous vide steak? ›

Seasonings – coarse salt and freshly ground black pepper is all that was used for this reverse-seared steak. Herbs – I used fresh thyme sprigs to enhance the flavor of the steak during the sous vide and searing process. Other herbs you could use are rosemary, sage, or oregano.

Should I season steak before sous vide? ›

Some folks find this texture off-putting, though I personally don't mind it. To avoid this texture, it's best to season and bag a steak immediately before cooking, or after cooking sous-vide and before searing.

Should you sear before or after sous vide? ›

In the kitchen, you have to produce flavor, and then lock in that flavor. This is why we sear the meat before cooking sous vide. During the cooking process, the flavors are enhanced and reach the core of the steak. Finally, the flavor is secured in the meat during the chilling process.

Why is my sous vide steak so tough? ›

However, because sous vide requires the utmost precision, one wrong step and you can easily overcook your food, ending up with meat that has a rubbery consistency. The last thing any novice chef or food lover wants to do is splurge on a perfect cut of meat, only to have it come out lackluster — or worse, inedible.

Why does my garlic turn blue in sous vide? ›

The color change is caused by a reaction between enzymes and sulfur-containing amino acids in the garlic (the same enzymes are responsible for garlic's flavor). When these enzymes are activated by mild acid, they produce blue and green pigments.

What is a disadvantage of sous vide? ›

If you're not careful about cooking times (as specified by the product manufacturer), your food can become contaminated. In addition, if your food is not properly vacuum sealed, or your food becomes contaminated during prep, cooking sous-vide poses an additional threat.

How long to infuse butter sous vide? ›

Melt the butter in the jar. Seal and shake the jar. Immerse the jar in the sous-vide for four hours. Strain the butter through a fine sieve lined with a cloth.

What can you not cook in sous vide? ›

Produce that no longer looks completely fresh or already smells strange is, of course, no longer suitable for the sous vide procedure. This particularly applies to fish and meat that is cooked at relatively low temperatures.

Do you use butter or oil for sous vide? ›

Of the seven consistent rankings, six of them preferred butter and only one preferred no butter. Considering the above, I generally recommend that you should add butter to the bag when cooking steak sous vide.

What do you put on steak before sous vide? ›

Preheat a sous vide cooker to desired final temperature. (See note below for temperature and timing charts, or find the same charts here.) Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly.

Is it better to cook steak with butter? ›

Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

Do you add butter before cooking steak? ›

Second, by the time your steak is ready the butter will have moved past browned and onto burnt, creating undesirable bitter flavors. Instead, start cooking your steak in the bare pan until it's about 20-30 degrees from your desired doneness, THEN add the butter.

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