Garlic Herb Butter Sous Vide Steak Recipe (2024)

FAQs

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.

Season the steaks generously on both sides with salt and pepper. Smash 4 of the garlic cloves with the side of a knife to flatten. Place each steak in a vacuum bag, add 2 of the smashed garlic cloves and 1 of the rosemary sprigs to each bag, and vacuum seal closed.

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. Garlic – A few garlic cloves will add beautiful flavors to the dish.

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.

Prepare a 185F sous-vide, deep enough to immerse a 1-pint Mason jar. Melt the butter in the jar. Seal and shake the jar. Immerse the jar in the sous-vide for four hours.

Butter– don't forget to add the butter to the sous vide bag before you add it to the sous vide. The butter melts in the sous vide and adds delicious butter flavor to the steak. Olive oil– the olive oil is for post sous vide when you sear your steak to brown the outside. Feel free to sub the olive oil for more butter.

This is because garlic can have botulism bacteria on it which thrive in low oxygen environments, such as a sous vide bag. This is typically a concern when you are canning or making infused oils, but it can also be an issue in sous vide cooking because most of the oxygen is removed from the bag.

Don't panic, this is normal and totally edible! This colour change is due to a chemical reaction between the garlic and the lactic acid in the fermentation. Find out more about lactic acid fermentation in our Guide to Lacto-Fermentation.

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.

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.

Should I marinate a steak before sous vide? ›

Another thing to note is that cooked meat doesn't absorb marinades, and the outside of meats cook in roughly 5 to 10 minutes sous vide, so you always want to marinate first before sous vide cooking — even if you leave the marinade in the bag.

Add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then. As the steak keeps cooking, it will absorb the flavors of the herbs and butter.

Sous vide cooking may seem like the ultimate "safe" way to not mess up a meal, but there are some things like raw garlic that defy that reputation. It may seem like an easy way to infuse your steak or vegetables with some garlic flavor, but it's actually best to cook your garlic before tossing it in the bag.

Firstly, sous vide cooking can be time-consuming. In this method, the food is vacuum-sealed and then cooked in a water bath for a long time, usually several hours.

“Since the cannabis and oil or butter are sealed and placed under water to infuse, there's no smell. There's also no need to babysit a stovetop or an open flame, and you can make multiple infusions at once.” Lo cooks her infused fats sous vide at 185°F for four hours.

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.

WHY YOU SHOULD ALWAYS ADD BUTTER TO STEAK. 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's as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.