In Home Chefs Club, Recipes

Once you’ve tried the Sous Vide method with your steaks, you’ll never go back!  The Duo Plus turns into Instant Pot into a precision cooker and controls the cooking temperature by degree.  

Sous Vide is legendary for preparing exquisite steaks with edge to edge perfection.  Never over-done, never under-done.  So now you can amaze your guests and family with gourmet cooking that is usually only served in fine dining restaurants.  

Prep time: 30 mins

Cook time: 1h 30mins

Serves 2 


Garlic & herb butter:

  • 150g butter, softened 
  • 1 small clove garlic, finely grated
  • 2 Tbsp chives, chopped
  • 1 Tbsp parsley, chopped
  • 1 Tbsp lemon zest
  • Salt and pepper, to taste


  • 1 large boneless ribeye steak (±400g)
  • (ask your butcher to cut it 4-5 cm thick) 
  • 3-4 sprigs rosemary 
  • 2 cloves garlic, crushed
  • Salt and pepper, to taste
  • Avocado oil
  • Roast potatoes, for serving 


Whip butter using an electric hand beater until light and fluffy. 

Combine with the rest of the compound butter ingredients and mix well. 

Scrape onto a piece of baking paper and roll into a log shape. 

Tie off the ends with string and freeze until firm. 

Season steak all over with salt and pepper. 

Place steak, garlic and rosemary into a vac seal bag (or ziplock bag) remove the air and seal.  

Fill the inner pot with water up to the ½ way mark. Select Sous Vide. 54˚C for 1 hour. 

When the water is up to temp submerge the steak. 

Once cooked remove the steak from the bag and place on a few layers of paper towel. 

Pat dry all over. 

Preheat a heavy based cast iron pan on the hottest burner you have until smoking hot. (Top tip: open some windows)

Brush steak with an oil like avocado oil with a high smoke point. 

Sear until the steak has developed a deep golden brown crust on all sides. Add a slice of the garlic and herb butter to the pan about 15 seconds before steak is done for added flavour. 

Swirl the pan so the steak gets coated in the hot butter. 

Slice steak and season with a little flaky sea salt and serve with roasted potatoes and extra garlic and herb butter. 

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