Close

The Pursuit of the Perfect Steak

The perfect steak can be a challenge for even the most seasoned home cooks. We've partnered with Tieghan Gerard of Half Baked Harvest to demonstrate how to use a sous vide cooker to get it right every time.

Half Baked Harvest logo

halfbakedharvest.com

Hands down, my family’s favorite dinner is a perfectly cooked steak with a side of potatoes. I think they would eat it every single night if they could. I’ve always thought that the only way to cook a really great steak was either on the grill or in a skillet, it’s the way my dad always cooked steak, so that’s what I did too...until I discovered sous vide.

Cooked filets on cutting board with bowl of potato wedges and three knives next to it

While a sous vide cooker is great for a variety of meats, seafood, veggies and even pastas, I am really excited to be sharing this sous vide steak recipe with you today. Especially since steaks can be one the trickiest to get just right. I’ve cooked a lot of steaks over the years and my one major issue is cooking the steak evenly throughout. Yes, I’m talking about those times when you cut into your steak only to realize it’s completely raw in the center, but the edges are on the verge of being overcooked. Anyone ever have the same issue?

Raw beef filets on cutting board

Well, sous vide cooking solved all my temperature issues, you can evenly cook your steak to whatever internal temperature you prefer, from the outside right to the middle. Yes, that means edge-to-edge even cooking! No more over cooked outer edges and undercooked centers. Yes, please!

Sous Vide precision cooker in stainless steel pot with raw filet on cutting board

Using a sous vide cooker is really simple. Just place your food in a resalable bag and set the temperature to cook to your desired doneness and time. It makes life SO easy. You can walk away and come back to perfectly cooked medium-rare steaks (or whatever your preferred doneness is). I know this may sound too good to be true, but I promise, it is true! I like to finish any meat in a skillet to get on a nice sear, but this is totally optional.

Filets cooking in pan with heat coming off the top

Hands cutting into filet mignon and potato wedges with knife

To go along with our perfectly cooked filet mignon, I’m topping each filet with a little herb butter and serving some Parmesan potato wedges alongside. Easy, simple, and possibly the most delicious steak dinner out there!

Print Recipe
Filet Mignon with Garlic Herb Butter
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Cook Time 45 minutes
Passive Time 5 minutes
Servings
4
Ingredients
Steaks
  • 4 filet mignon steaks
  • kosher salt and pepper
  • 2 tablespoons olive oil
Garlic Herb Butter
  • 6 tablespoons salted butter at room temperature
  • 1 clove garlic finely minced or grated
  • 1/4 cup fresh herbs chopped (such as basil, oregano, parsley, thyme)
Cook Time 45 minutes
Passive Time 5 minutes
Servings
4
Ingredients
Steaks
  • 4 filet mignon steaks
  • kosher salt and pepper
  • 2 tablespoons olive oil
Garlic Herb Butter
  • 6 tablespoons salted butter at room temperature
  • 1 clove garlic finely minced or grated
  • 1/4 cup fresh herbs chopped (such as basil, oregano, parsley, thyme)
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Instructions
  1. Preheat the Sous Vide cooker to 129 F for medium rare or 135 F for medium.
  2. Season the steaks with kosher salt and pepper. Place in a bag and seal. Place in the water for 45 minutes.
  3. Meanwhile, make the garlic herb butter. In a medium bowl, mix together the butter, garlic and herbs until combined.
  4. Finish the steaks. Heat a cast iron skillet over high heat. Add the olive oil and when the oil shimmers, add the steaks and sear on both sides for 30 seconds or until just browned. Remove from the heat and allow the steak to rest 5 minutes before serving.
  5. Serve the steak warm, with a spoonful of herb butter and a side of potatoes. Enjoy!

Print Recipe
Parmesan Potato Wedges
Votes: 0
Rating: 0
You:
Rate this recipe!
Cook Time 30-40 minutes
Servings
4
Ingredients
  • 4 russet potatoes cut into wedges
  • 2 eggs beaten
  • 1 1/2 cups Parmesan cheese grated
  • 1 tablespoon fresh oregano chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt and pepper
  • 2 tablespoons olive oil
Cook Time 30-40 minutes
Servings
4
Ingredients
  • 4 russet potatoes cut into wedges
  • 2 eggs beaten
  • 1 1/2 cups Parmesan cheese grated
  • 1 tablespoon fresh oregano chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt and pepper
  • 2 tablespoons olive oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 375 F.
  2. Add the eggs to a shallow bowl and beat. To a separate shallow bowl, add the Parmesan, oregano, paprika, garlic powder, salt and pepper. Working with one potato wedge at a time, dip the potatoes through the egg and then dredge through the Parmesan. Place in a single layer on a large baking sheet. Repeat with the remaining potatoes.
  3. Transfer the baking sheet to the oven and cook for 15-20 minutes, flip and cook another 15-20 minutes or until the potatoes are tender and golden brown.

Comments

  1. Alicia

    Why doesn’t the store have the bags in stock. It is a great add on.

    March 18, 2017 | Reply
    • Crate and Barrel

      Thank you for the feedback! We will pass it on to the appropriate team.

      March 22, 2017 | Reply
  2. Sandy

    The potatoes recipe sounds so delicious! I am definitely trying it!

    March 20, 2017 | Reply
    • Crate and Barrel

      Great! Let us know how it turns out!

      March 22, 2017 | Reply
  3. Ashley

    Looks delish and I love all the tips! I tried to print the recipes and it isn’t working for me…I got a “failed to connect to server” message.

    March 24, 2017 | Reply
    • Crate and Barrel

      Hi,

      Sorry for the frustration! The print button should be working now.

      Thank you!

      April 3, 2017 | Reply
  4. reid

    Step two of the Filet Mignon instructions: “Season the steaks with kosher salt and pepper. Place in a bag and seal. Place in the boiling water for 45 minutes.” The water will not (and should not) be boiling at 129F or 135F. If your water is boiling, it has reached 212F and will very much overcook your steak if kept there for 45 minutes.

    April 11, 2017 | Reply
    • Crate and Barrel

      You are correct! Apologies for the error. We’ve updated.

      April 11, 2017 | Reply
  5. Gil

    Misspelled resealable. Also, you should include that after you take the steaks out of the bags, to dry them because the moisture will increase to time for the Maillard reaction to occur, which will make the outer layer over cooked

    April 11, 2017 | Reply
    • Crate and Barrel

      Sorry for the typo. We’ve updated. Thank you for sharing the cooking tip on the steaks!

      April 11, 2017 | Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

I Made ThisQuestions

Pinterest
Facebook
Google+
Twitter