Sous vide steak with garlic herb butter and roasted asparagus

Sous vide steak has revolutionized the way we cook meat, offering unparalleled precision and consistency in achieving the perfect doneness. Paired with garlic herb butter and roasted asparagus, this dish combines classic flavors with modern culinary techniques for a truly unforgettable meal.

Region and History

While the concept of sous vide cooking dates back to the late 18th century, it wasn’t until the 1960s that it gained popularity in professional kitchens. Originating in France, sous vide, meaning “under vacuum,” involves vacuum-sealing food in a bag and cooking it in a precisely controlled water bath. This method ensures that the steak is evenly cooked to the desired temperature, resulting in tender, juicy meat.


For the Sous Vide Steak:

  • Steak of your choice (such as ribeye, filet mignon, or strip loin)
  • Salt and pepper
  • Olive oil

For the Garlic Herb Butter:

  • Unsalted butter, softened
  • Garlic cloves, minced
  • Fresh herbs (such as parsley, thyme, and rosemary), finely chopped
  • Salt and pepper

For the Roasted Asparagus:

  • Fresh asparagus spears, trimmed
  • Olive oil
  • Salt and pepper

Cooking Instructions

Step 1: Prepare the Steak

  • Season the steak generously with salt and pepper on both sides.
  • Place the seasoned steak in a vacuum-sealed bag or a resealable plastic bag, drizzle with olive oil, and seal tightly.

Step 2: Sous Vide Cooking

  • Preheat the sous vide water bath to the desired temperature for your preferred level of doneness (e.g., 130°F for medium-rare).
  • Submerge the sealed steak in the water bath and cook for the recommended time based on the thickness of the steak and your desired doneness (e.g., 1-2 hours for a 1-inch thick steak).

Step 3: Prepare the Garlic Herb Butter

  • In a small bowl, mix together softened butter, minced garlic, chopped fresh herbs, salt, and pepper until well combined. Set aside.

Step 4: Roast the Asparagus

  • Preheat the oven to 400°F (200°C).
  • Place the trimmed asparagus spears on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  • Roast in the preheated oven for 10-12 minutes, or until tender and slightly caramelized.

Step 5: Sear the Steak

  • Once the steak has finished cooking sous vide, remove it from the bag and pat dry with paper towels.
  • Heat a skillet over high heat and add a splash of olive oil.
  • Sear the steak for 1-2 minutes on each side, until nicely browned and caramelized.

Step 6: Serve

  • Transfer the seared steak to a serving platter and top with a generous dollop of garlic herb butter.
  • Serve alongside the roasted asparagus for a complete and delicious meal.


Can I use frozen steak for sous vide cooking?

Yes, you can cook frozen steak sous vide. Simply increase the cooking time by approximately 50% to account for the frozen state.

Do I need to rest the steak after sous vide cooking?

Resting the steak after sous vide cooking is not necessary, as the low cooking temperature prevents significant moisture loss. However, you can still let it rest for a few minutes before searing to allow the juices to redistribute.

Can I use dried herbs for the garlic herb butter?

While fresh herbs provide the best flavor, you can substitute dried herbs if needed. Use about half the amount of dried herbs compared to fresh.

Can I sous vide the steak in advance and finish it later?

Yes, you can sous vide the steak in advance and quickly finish it by searing just before serving. This is a convenient option for dinner parties or busy weeknights.


Sous vide steak with garlic herb butter and roasted asparagus is a luxurious yet approachable dish that combines the precision of sous vide cooking with classic flavors and seasonal ingredients. Whether you’re hosting a dinner party or simply treating yourself to a special meal, this recipe is sure to impress with its tender, perfectly cooked steak and vibrant, flavorful accompaniments.

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