Print
Ingredients
Scale
- 1.5 lbs steak (filet mignon, ribeye, or NY Strip)
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the sous vide machine and set your desired temperature.
- Allow the steak to come to room temperature for 30-45 minutes.
- Season the steak with salt, pepper, garlic, and thyme.
- Seal the seasoned steak in a vacuum-seal bag or zip-top bag.
- Submerge the bagged steak in the preheated water bath and cook for at least one hour.
- Remove steak, pat dry, and sear in a hot skillet for 1-2 minutes on each side.
- Let the steak rest for 10 minutes before slicing and serving.
Notes
Ensure your pan is sufficiently hot before searing for optimal flavor.
Using high-quality meat significantly enhances the results.
Feel free to experiment with different herbs and spices for added flavor.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Sous Vide and Sear
- Cuisine: American
Nutrition
- Calories: 620
- Sugar: 0
- Sodium: 400
- Fat: 37
- Saturated Fat: 15
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 65
- Cholesterol: 180