Sous Vide Striploin Steak with Chives and Garlic
Looking to impress with restaurant-quality steak at home? This sous vide striploin steak recipe brings out the best in your beef, flawlessly tender, evenly cooked, and infused with the delicate flavours of chives and garlic.
Thanks to the low-and-slow sous vide method, your steaks come out perfectly medium-rare from edge to edge. Just a quick sear before serving, and you’ve got a mouthwatering main that’s ideal for special occasions or a luxurious weeknight dinner.
Ingredients
- 2 boneless striploin steaks (250–300 g each)
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 12 fresh chives
- 2 garlic cloves (crushed)
- Water for the sous vide bath
Equipment
Preparation method
1. Set up your sous vide
Preheat your sous vide stick to 54.5°C (130°F) for medium-rare. Fill your water container and prepare your vacuum bags.
2. Season the steaks
Pat the steaks dry. Rub them with olive oil, then season with salt and pepper. Place each steak in a vacuum bag with 1 garlic clove and half of the chives. Vacuum seal tightly.
3. Cook
Lower the sealed bags into the preheated sous vide waterbowls, ensuring they’re fully submerged and spaced apart. Cook for 10 hours for extra tender results.
4. Sear and finish
Once done, remove the steaks from the water bowls and pat them dry. Discard the garlic and chives. Heat a pan or grill over high heat until very hot. Sear the steaks for 1–2 minutes per side until a golden-brown crust forms.
5. Serving ideas
Serve with a drizzle of garlic-herb butter, roasted vegetables, or a bold red wine sauce. Want to take it further? Try it with our Sous Vide Smoked Pumpkin Purée for a stunning flavour contrast.
Tender, juicy, and bursting with natural flavour, this sous vide steak is the definition of foolproof fine dining at home.
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