A quick pan-seared steak dinner elevated with a rich garlic and fresh herb compound butter, served alongside crispy roasted potatoes. The herbaceous butter melts into the warm meat for a restaurant-quality finish at home.
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Prices vary by store
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If steak is not already sealed, pat dry, season with salt and pepper, and vacuum seal. Place steak in a Suvie pan, cover with water, and insert into the bottom zone of your Suvie. Cook sous vide at 130°F for 1 hour.
Place 1 lb baby potatoes in a Suvie starch strainer set within the Suvie pasta pot (green handles). Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Cook potatoes whole for 40 minutes.
While the steaks cook, stir together 4 tbsp softened butter, 1/4 cup herbs, 2 garlic cloves, ½ tsp salt, and ½ tsp pepper and set aside.
Once the steak has finished cooking, remove pans from your Suvie. Pour off water from the steak pan, transfer steaks to a cutting board, and thoroughly pat dry.
Cut potatoes in half, transfer to a large bowl, and toss together with 1 tbsp olive oil, ½ tsp salt, and ½ tsp pepper. Arrange potatoes cut-side up in a clean dry Suvie pan. Place in the bottom zone of Suvie, and broil for 10-15 minutes or until browned.
Heat a large, heavy skillet over high heat for 5 minutes. Add 1 tsp vegetable oil and once it begins to smoke, add the steaks. Cook, turning the steaks every 30 seconds, until well browned, about 1-2 minutes total.
Divide steaks between plates and top immediately with reserved garlic herb butter. Divide potatoes between plates and serve.
Refrigerate leftovers in an airtight container up to 3 days. Reheat steak gently in a low oven (250°F) to avoid overcooking; potatoes can be reheated in a skillet or microwave.
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let the steak rest 5 minutes before serving so juices redistribute.
Yes. Mix the butter, garlic, and herbs, roll in plastic wrap, and refrigerate up to 5 days or freeze up to 3 months. Slice and top the hot steak just before serving.
Spring, baby, or fingerling potatoes are ideal because they're small and cook evenly. Larger potatoes can be halved to match the size for consistent roasting.
Yes. Remove vacuum-sealed steaks from the fridge 15–20 minutes before cooking so they sear evenly and cook through without burning the outside.
Yes. Double all ingredients and cook steaks in batches if needed to avoid overcrowding the pan, which prevents proper searing.
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