YIELDS: 6 Servings PREP TIME: 20 mins COOK TIME: 2 hrs 30 mins  TOTAL TIME: 2 hrs 50 mins 

The perfect sous vide steak with compound butter served with honey-ginger glazed sous vide carrots, a peppery arugula salad, and a sweet and juicy berry crumble!


Sous Vide Steak
2 steaks, cut of your choice (we used giant porterhouses)
½ cup koji (found online or in Asian markets)
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 cloves garlic, peeled and roughly chopped

Compound Butter
8 tbsp butter, softened
2 cloves garlic, peeled
1 sprig rosemary
1 sprig thyme

Sous Vide Carrots
8 large carrots, peeled and cut into 1" pieces
3 tbsp salted butter
1" piece of ginger, peeled
1 tbsp honey
Salt, to taste

Arugula Salad
6 cups arugula
1 cup cherry tomatoes
½ red onion, thinly sliced
¼ cup freshly shaved parmesan
2 tbsp lemon juice
2 tbsp olive oil
Sea salt and pepper, to taste

Berry Crumble
4 cups fresh berries (we used strawberries, blackberries, and blueberries)
2 tbsp tapioca starch
Juice of 1 lemon
½ cup flour
½ cup brown sugar
1 ½ cups oats
¼ cup grated parmesan cheese
6 tbsp cold butter, cut into cubes

Cutting board 
Small food processor 
Sous vide machine
Mixing bowls 
8 x 8” baking dish 


  1. Sous Vide Steak: Using a small food processor, grind the koji into a fine powder and sprinkle liberally over the steaks.
  2. Place the steaks on a rack over a baking sheet, cover with foil, and refrigerate for 48 hours.
  3. After 48 hours, rinse the steak and brush lightly (with a clean brush) to remove the koji. Pat the steaks dry.
  4. Place 2 sprigs rosemary, 2 sprigs thyme, and 2 cloves garlic on each steak and carefully slide each into a sous vide bag. Vacuum seal the bags.
  5. Place in the sous vide machine and cook at around 130°F for 2 1/2 hours.
  6. Compound Butter: Place the softened butter on a large sheet of plastic wrap.
  7. Finely chop the shallot, garlic, rosemary, and thyme and sprinkle all over the butter.
  8. Roll the butter up tightly in the plastic wrap and refrigerate until firm.
  9. Sous Vide Carrots: Place the carrots in a sous vide bag with 2 tbsp butter and seal.
  10. Cook in the sous vide machine at around 183°F for 1 hour.
  11. When done, remove from the bag and toss in a hot skillet with the peeled ginger, honey, and remaining tbsp of butter.
  12. Remove the ginger before serving. Enjoy!
  13. Arugula Salad: In a large bowl, toss together the arugula, cherry tomatoes, red onion, and shaved parmesan.
  14. Drizzle with the lemon juice and olive oil, season with salt and pepper, and toss until well coated.
  15. Serve and enjoy!
  16. To finish the steak, remove from the bags when done and season liberally with salt and pepper.
  17. Finish the steaks on a hot grill for a few minutes on each side.
  18. Top each steak with a couple of pads of compound butter.
  19. Berry Crumble: Preheat oven to 375°F.
  20. In a large bowl, toss the berries with the tapioca starch and lemon juice.
  21. In a separate small bowl, combine the flour, brown sugar, oats, and parmesan. Use two forks or a pastry cutter to cut the butter into the oat mixture until it resembles coarse sand.
  22. Transfer the berry mixture to an 8x8" baking pan and top with the oat mixture.
  23. Bake for 40 minutes, until the top is golden brown and the berries are bubbling.