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Perfect Sous Vide Steak w/ Compound Butter

Perfect Sous Vide Steak w/ Compound Butter

Perfect Sous Vide Steak w/ Compound Butter | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

Looking for the easiest, tastiest way to cook a steak? This Perfect Sous Vide Steak w/ Compound Butter recipe is for you!

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Yields6 Servings
Prep Time15 minsCook Time2 hrs 30 minsTotal Time2 hrs 45 mins

Steaks
 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
 Coarse salt and pepper
Compound Butter
 8 tbsp butter, softened
 1 shallot
 2 cloves garlic, peeled
 1 sprig rosemary
 1 sprig thyme

Sous Vide Steaks
1

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

When the steaks are done, remove from the bags and season liberally with salt and pepper.

7

Finish the steaks on a hot grill for a few minutes on each side.

8

Top each steak with a couple of pads of compound butter.

Compound Butter
9

Place the softened butter on a large sheet of plastic wrap.

10

Finely chop the shallot, garlic, rosemary, and thyme and sprinkle all over the butter.

11

Roll the butter up tightly in the plastic wrap and refrigerate until firm.

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Ingredients

Steaks
 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
 Coarse salt and pepper
Compound Butter
 8 tbsp butter, softened
 1 shallot
 2 cloves garlic, peeled
 1 sprig rosemary
 1 sprig thyme

Directions

Sous Vide Steaks
1

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

When the steaks are done, remove from the bags and season liberally with salt and pepper.

7

Finish the steaks on a hot grill for a few minutes on each side.

8

Top each steak with a couple of pads of compound butter.

Compound Butter
9

Place the softened butter on a large sheet of plastic wrap.

10

Finely chop the shallot, garlic, rosemary, and thyme and sprinkle all over the butter.

11

Roll the butter up tightly in the plastic wrap and refrigerate until firm.

Perfect Sous Vide Steak w/ Compound Butter

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