Pan-Seared Sous Vide Steak with Butter Sweet Glaze
A rich and savory German-inspired dish featuring a tender sous vide steak smothered in a sweet and sticky butter glaze.
Ingredients
- ●1 (1.5-2 pound) piece sous vide steak
- ●4 tablespoons unsalted butter
- ●2 tablespoons buttersweet
- ●1 teaspoon kosher salt
- ●1/2 teaspoon freshly ground black pepper
- ●1 sprig fresh thyme
- ●1/4 teaspoon garlic powder
Instructions
- 1
Preheat the sous vide water bath to 130°F (54°C).
- 2
Season the steak with salt, pepper, and thyme. Seal the steak in a sous vide bag and cook for 1-2 hours or until it reaches your desired level of doneness.
- 3
While the steak is cooking, melt the butter in a small saucepan over medium heat.
- 4
Add the buttersweet to the melted butter and stir until dissolved. Bring the glaze to a simmer and cook for 2-3 minutes or until it thickens slightly.
- 5
Remove the steak from the sous vide bag and pat dry with paper towels.
- 6
Heat a skillet or cast-iron pan over medium-high heat. Sear the steak for 1-2 minutes per side or until a nice crust forms.
- 7
Brush the buttersweet glaze over the steak during the last minute of cooking.
- 8
Remove the steak from the heat and let it rest for 5 minutes before slicing and serving.