Duo/Pro Crisp - Sous Vide Steak


  • 4 1/4 - 1/2 lb filet mignon steaks
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 5 garlic cloves
  • 1 orange
  • 5 sprigs fresh parsley
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 tbsp butter
  • 2 tbsp parsley flat-leaf
  • 3 tbsp vegetable oil
  • Season steaks to taste with salt and pepper an then put them into a large zipper-lock or vacuum seal bag. Add garlic, parsley, rosemary, thyme, olive oil, and orange slices and give it a shake to mix all the ingredients.
  • Fill inner pot halfway with water. Select SOUS VIDE , set temperature at 140°F and set time for 2 hours. Press START. Secure pressure cook lid . Heat Sous Vide to temperature based on the preference of doneness (rare, medium-rare or medium*).
  • When Instant Pot reaches set temperature, ensure bag is fully sealed and submerge in water.
  • While steaks are cooking, prepare garlic butter. Combine butter, 1 clove of minced garlic and parsley in a bowl and mix well. Place on a piece of plastic wrap and roll into a log. Twist ends to seal. Refrigerate at least 1 hour.
  • Remove steaks from the water bath after 2 hours. Dump out water, rinse pot, dry, and then place inner pot back in cooker base. Drizzle 1-2 tsp of olive oil in inner pot, add steak and cover with Air Fryer Lid . Select BROIL, set temperature to 400°F and broil 3 minutes per side. Take the steak out and top with garlic herb butter. Let rest and serve.
Previous Next