Sous-Vide Garlic Herb Butter Steaks
- Ready in: 1 hour 15 minutes
- Serves: 4
- Complexity: very easy
- kcal: 572
- 4 Fillet Mignon steaks, about 250 g each
- SIDS SALT & PEPPER to taste
- garlic powder
- 2 tbsp of butter
- 2 tsp New York Cut pepper
- 1 clove of garlic, finely minced
- 2 tbsp of chopped fresh flat leaf parsley
- 1-2 tbsp of rice bran oil
Season steaks to taste with SIDS SALT & PEPPER and a small amount of garlic powder.
Heat Sous-Vide to temperature based on preference of doneness, from rare, medium-rare or medium. Refer to chart in directions for temperature and time guidelines.
If preference is medium-rare, heat water bath to 54°C to account for increase in temperature during final searing and set timer for 1 hour.
When water is heated, submerge steaks in plastic storage bag and seal.
While steaks are cooking, prepare garlic butter.
Mix softened butter with minced garlic, pinch of salt, NY Cut pepper and parsley.
Remove steaks from water bath after 1 hour.
Heat cast iron skillet over high heat with 1 tablespoon of oil and 2 teaspoons of butter. Just before smoking, quickly sear steaks on each side. 30 seconds to 1 minute per side.
Top steaks with butter compound, let rest and serve.