Sous Vide T-Bone Steak with Garlic Butter
This Sous Vide T-Bone Steak delivers perfect edge-to-edge doneness with a rich garlic butter finish. A foolproof method for 1–2 inch thick sous vide steaks.
Prep Time 10 minutes
Hands-On Cook Time 1 hour 30 minutes
Servings 2 people
Ingredients
- 1 T-bone steak 1–2 inches thick, 1 per person
- Salt to taste
- Freshly cracked black pepper to taste
- 1 tablespoon oil we used Olive oil
- 2 tablespoons unsalted butter
- 3 Garlic cloves Minced
- Optional: 1–2 sprigs fresh thyme or rosemary
Instructions
Preheat the water bath.
- Set your sous vide machine to your desired temperature (see doneness chart in post). For medium-rare, use 128°F.
- Season the steak.
- Pat the steak dry and season generously with salt and pepper on both sides.
- Seal the steak.
- Place the steak in a vacuum bag and seal. Alternatively, use a freezer-safe zip-top bag and the water displacement method.
- Sous vide cook.
- Place the sealed steak in the water bath and cook for 1.5 to 2 hours.
- Dry thoroughly.
- Remove the steak from the bag and pat completely dry with paper towels. For best results, let it air dry briefly on a rack.
- Sear the steak.
- Heat a cast iron skillet over high heat until very hot. Add oil. Sear the steak for 45 to 60 seconds on the first side without moving it.
- Flip and baste.
- Flip the steak. Add butter, smashed garlic, and optional herbs. Tilt the pan and spoon the melted garlic butter over the steak for 30 to 45 seconds. Sear edges briefly.
- Rest and slice.
- Rest for 5 minutes. Slice the strip and tenderloin off the bone, then slice against the grain and serve.
Recipe Notes
Cook Time Guide (1–2 inch steak, 1.5–2 hours):
Rare: 125°F
Medium-Rare: 128–130°F
Medium: 135°F
Medium-Well: 140°F
Well Done: 150°F+
Drying the steak before searing is essential for developing a proper crust.
For frozen steaks, add 45-60 minutes to the cooking time.
