best sous vide recipe
The Best best sous vide recipe
I swear, this method is the reason my family eats more vegetables. When I sous vide a roasted chicken with carrots and broccoli, the veggies come out so tender they practically melt in your mouth. My kids think they’re eating a fancy restaurant dish, and I don’t even have to force them to eat their greens. It’s the perfect balance—nutritious, easy, and still feels special. And for occasions? Oh, it’s a game-changer. Whether it’s a family dinner or a simple weekend meal, sous vide makes everything feel indulgent without the guilt. Plus, the health benefits are real—less oil, no overcooking, and you control the seasoning so well. It’s like cooking with a science, but in a way that’s actually simple and rewarding.
Perfect Sous Vide Steak with Garlic Butter Sauce
A restaurant-quality steak cooked to perfection using sous vide for even cooking and a rich garlic butter sauce for extra flavor. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs (900g) ribeye steak
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped
- 1 tbsp Dijon mustard (optional)
👨🍳Directions
-
1
Pat the steak dry with paper towels and season generously with salt, pepper, and garlic powder. -
2
Place the steak in a sous vide bag or container, ensuring it is fully submerged in water. Seal tightly. -
3
Set the sous vide circulator to 135°F (57°C) for medium-rare. Cook the steak for 2 hours 30 minutes. -
4
While the steak cooks, melt the butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. -
5
Pour the broth into the saucepan, add red pepper flakes (if using), and simmer for 5 minutes. Remove from heat and stir in chopped parsley. -
6
Strain the garlic butter sauce through a fine-mesh strainer to remove any garlic cloves or solids. -
7
Remove the steak from the water bath and let it rest for 10 minutes before slicing against the grain. -
8
Slice the steak into thin pieces and drizzle with the garlic butter sauce. Garnish with fresh parsley and a drizzle of Dijon mustard if desired.
🔧Equipment
- Sous vide circulator
- Water bath
- Steak knife
- Mixing bowls
- Fine-mesh strainer
- Small saucepan
- Whisk
📊Nutrition Facts (per serving)
📝Notes
- For a perfect medium-rare steak, aim for an internal temperature of 135°F (57°C).
- Adjust the cooking time based on the thickness of your steak; thicker cuts may require up to 3 hours.
- For a healthier option, reduce the butter to 2 tbsp and use olive oil instead.
- Use a meat thermometer to ensure accurate internal temperatures.
Watch Video Of How Perfect Sous Vide Steak with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Sous Vide Steak with Garlic Butter Sauce
1. What is the ideal water temperature for sous vide cooking, and how does it affect the final dish?
The ideal water temperature for sous vide cooking depends on the type of food and desired outcome. For most proteins like beef, pork, or poultry, a temperature range of 138–140°F (60–60°C) is perfect for medium-rare to medium doneness. For fish, 126–130°F (53–54°C) ensures it stays flaky and moist without overcooking. Vegetables and sauces often work best at 185–203°F (85–95°C) to achieve tender, melt-in-your-mouth textures. Lower temps (below 130°F) are best for delicate foods like eggs or custards, while higher temps (above 185°F) work well for thickening sauces or sterilizing ingredients.
2. How do I prepare a sous vide beef steak for the perfect texture and flavor?
For a sous vide beef steak (like ribeye or NY strip), start by brining or marinating it for 30 minutes to an hour to enhance juiciness. Pat the steak dry and season generously with salt, pepper, and your choice of herbs/spices (e.g., rosemary, garlic powder, or smoked paprika). Place it in a vacuum-sealed bag or airtight container, then cook at 130–138°F (54–60°C) for 2–4 hours (longer for thicker cuts). After vacuum-sealing, sear in a hot pan with butter, garlic, and aromatics (like thyme or bacon) for a crispy exterior. Serve with a simple sauce like béarnaise or red wine reduction.
3. What are the best sous vide techniques for achieving tender, fall-apart chicken?
For fall-apart chicken (like thighs or drumsticks), vacuum-seal the pieces in a marinade (e.g., soy sauce, honey, garlic, and ginger) or just season with salt, pepper, and herbs. Cook at 160–165°F (71–74°C) for 1–2 hours—this ensures the collagen breaks down into gelatin, resulting in ultra-tender meat. For extra flavor, consider a double-cook method: vacuum-seal, cook at low temp, then sear in a hot pan with oil and aromatics (like lemon zest or butter) before serving. Avoid overcooking, as chicken can dry out quickly.
4. How can I make a foolproof sous vide chicken pot pie without common mistakes?
To avoid a dry or mushy pot pie, start by pre-cooking the filling separately in the sous vide. Sauté onions, carrots, celery, and mushrooms in butter, then add chicken (cooked at 160°F/71°C for 1–2 hours), peas, and a roux (butter + flour) for thickening. Once the filling is ready, mix in gravy or broth, then transfer to a pie crust. Seal tightly in a vacuum bag and cook at 185–195°F (85–90°C) for 1.5–2 hours to melt the crust and cook the filling through. Finish by broiling for 5 minutes to crisp the top.
5. What are the best sous vide vegetables for a restaurant-quality dish, and how do I cook them?
Some of the best sous vide vegetables for restaurant-style dishes include asparagus, Brussels sprouts, carrots, and green beans. For asparagus, trim the woody ends and vacuum-seal with a little olive oil, salt, and lemon zest. Cook at 185–195°F (85–90°C) for 30–45 minutes for tender-crisp texture. Brussels sprouts can be halved, tossed in butter and garlic, and cooked at 185°F (85°C) for 45–60 minutes. Roasted carrots (sliced, tossed in honey and thyme) work at 185°F (85°C) for 1 hour, while green beans (trimmed and blanched) cook at 185°F (85°C) for 20–30 minutes for a silky texture. Always finish with a balsamic glaze or pan-sear for extra flavor.
