Sous Vide Steak & Potatoes Recipe


  • 2 12-ounce strip steaks
  • 6 garlic cloves
  • 2 sprigs of rosemary
  • 6 sprigs of thyme
  • 1 pound baby potatoes
  • 6 baby carrots
  • 10 stalks of asparagus
  • 4 peeled Cipollini onions
  • 1 ounce of unsalted butter
  • Kosher salt and fresh cracked pepper to taste
  1. Preheat your sous vide machine in a large pot of water to 52° C.
  2. Season 2 strip steaks on both sides with salt and pepper and transfer them to a plastic zipper bag along with garlic, rosemary and thyme and remove the air completely before closing it. Set it aside.
  3. In a separate bag add in the potatoes, carrots, asparagus, onions, butter, and salt and pepper and again remove the air completely before closing it.
  4. Place the vegetable bag into the sous vide water pot and cook for 45 minutes before adding in the steak and cooking for a further 1 hour.
  5. Remove the steak from the bag and set on a fire safe work station and using a torch on high sear the steak until it is golden brown on all sides or until the desired internal temperature is achieved.
  6. Slice the steak and serve alongside the buttered sous vide vegetables.