Steakhouse Perfection at Home! 🥩 Sous Vide Steak with Herb Butter (Secret to a Perfect Cook)

Want to make a steak at home that's as perfect as one from a high-end restaurant—perfectly even doneness and bursting with juice? The secret is sous vide! It gives you precise control over the steak's internal temperature, ensuring it's perfectly pink from edge to edge.

Use your Fresko Vacuum Sealer to lock in flavor and moisture beforehand, then give it a quick, high-heat sear for that irresistible crust. It's a guaranteed success every time, so you'll never overcook a beautiful steak again!

🍽️ Ingredients List

For the Steak:

• Good-quality steaks 🥩 (2, e.g., Strip, Ribeye, or Filet Mignon, about 1.5 inches thick)

• Kosher salt and freshly ground black pepper 🧂

• Fresh thyme or rosemary sprigs 🌿 (2, optional)

• Olive or avocado oil 🥑 (1 tbsp, for searing)

For the Herb Butter:

• Unsalted butter 🧈 (1/2 cup, softened at room temperature)

• Mixed fresh herbs & garlic 🧄 (2 tbsp, e.g., parsley, minced garlic, thyme)

🍳 Steps

1. Make the Herb Butter: In a small bowl, mix the softened butter with the minced herbs and garlic until well combined. Scrape the butter onto a piece of plastic wrap, roll it into a tight log, and chill in the refrigerator for at least 30 minutes until firm. 

2. Prep the Steak: Take the steaks out of the fridge and pat them completely dry with paper towels. Season both sides generously with salt and black pepper.

3. Vacuum Seal: Place a seasoned steak and an optional herb sprig into a Fresko vacuum bag. Use your Fresko Vacuum Sealer to remove the air and create a tight seal, prepping it for the water bath. 

4. Sous Vide: Preheat your sous vide water bath to your desired doneness. (Reference Temps: Medium-Rare: 135°F/57°C; Medium: 140°F/60°C). Submerge the sealed bag completely and cook for 1 to 2 hours.

5. Get Ready to Sear: Remove the bag from the water bath. Take the steak out of the bag. Pat the surface of the steak completely dry again with paper towels. This is the most critical step for getting a perfect, crispy crust!

6. Sear for Color and Flavor: Heat a cast-iron skillet or grill pan over screamingly high heat until it just begins to smoke. Add the oil, then place the steak in the pan. Sear for 60-90 seconds per side, until a beautiful, deep-brown crust and grill marks have formed. 

7. Serve: Transfer the steak to a plate. Cut a thick slice of the chilled herb butter and place it on top of the hot steak, allowing it to melt all over. Let the steak rest for 5 minutes before slicing and serving to lock in the juices.

Sous vide guarantees a perfect interior, and a high-heat sear brings that incredible flavor. With the Fresko Vacuum Sealer, you are the steak master of your home!