Sous Vide Garlic Herb Butter Steaks

Ingredients

• 4 Filet Mignon Steaks about 1/2 pound each
• Kosher salt
• Freshly ground pepper
• Garlic powder
• 2 tablespoons of butter
• 1 clove of garlic finely minced
• 2 tablespoons of chopped fresh flat leaf parsley
• 1-2 tablespoon of vegetable oil

Instructions

• Season steaks to style with salt, pepper and atiny low quantity of garlic powder.

• Heat Sous Vide to temperature supported preference of doneness, from rare, medium-rare or medium. check with chart in directions for worker and time pointers.

• If preference is medium-rare, heat water bathtub to a hundred thirty degrees to account for increase in worker throughout final searing and set timer for one hour.

• once water is heated, submerge steaks in plastic storage bag and seal.

• whereas steaks square measure cookery, prepare spread.

• combine softened butter with minced garlic, pinch of salt and parsley.

• take away steaks from water bathtub once one hour.

• Heat forged iron cooking pan over high heat with 1-2 tablespoon of oil. Once oil is smoking, quickly sear steaks on all sides. thirty second to one minute per facet.

• high steaks with butter compound, let rest and serve.