With a perfectly cooked interior and a great dark reverse-seared crust this sous-vide tenderloin steak with rosemary and garlic yields foolproof results time after time!
Course Main Course
Cuisine American, French
Keyword how to sous vide, rosemary steak, sous vide steak, sous vide steak recipe
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Tristin Rieken
1.5 poundstenderloin steaks¾" to 1" thick boneless steaks, about 4-6 ounces each
Fill a large pot with warm water, clip or stand your sous-vide machine up in it according to the device’s specifications, and set the desired time to 40 minutes and temperature to 135 degrees fahrenheit for medium, or as desired.
Season steaks liberally with salt, pepper and garlic powder. Place each steak in vacuum bag leaving at least 4 inches of space between the steak and the top of bag. Evenly distribute sliced garlic and rosemary sprigs on top of steak and vacuum seal.
Allow the water bath to come to temperature then carefully lower into water. Clip to the opposite side of sous vide machine.
Once the time is up, remove bag from water and let rest up to 10 minutes if desired. Remove steaks from the bag reserving any juices and place steak on a paper towel–lined plate. Pat it dry very carefully on both sides. Season again with salt and pepper.
Heat oil in heavy skillet over high heat. When the oil is shimmering, add the steak and sear until well-browned, about 30 seconds per side. Transfer steak to a cutting board and let rest for 5 minutes. Remove, top with a dollop of butter and serve.