Sous Vide Garlic Herb Butter Steaks


  • 4 Filet Mignon Steaks about 1/2 pound each
  • Kosher salt
  • Freshly ground pepper
  • Garlic powder
  • 2 tablespoons of butter
  • 1 clove of garlic finely minced
  • 2 tablespoons of chopped fresh flat leaf parsley
  • 1-2 tablespoon of vegetable oil


  • Season steaks to style with salt, pepper and atiny low quantity of garlic powder.
  • Heat Sous Vide to temperature supported preference of doneness, from rare, medium-rare or medium. check with chart in directions for worker and time pointers.
  • If preference is medium-rare, heat water bathtub to a hundred thirty degrees to account for increase in worker throughout final searing and set timer for one hour.
  • once water is heated, submerge steaks in plastic storage bag and seal.
  • whereas steaks square measure cookery, prepare spread.
  • combine softened butter with minced garlic, pinch of salt and parsley.
  • take away steaks from water bathtub once one hour.
  • Heat forged iron cooking pan over high heat with 1-2 tablespoon of oil. Once oil is smoking, quickly sear steaks on all sides. thirty second to one minute per facet.
  • high steaks with butter compound, let rest and serve.


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