Sous Vide Steak with Garlic Mashed Potatoes & Roast Vegetables
Perfectly cooked medium-rare steak with creamy garlic mashed potatoes and caramelized roasted vegetables. A complete restaurant-quality dinner.
Ingredients
- Ribeye or striploin: 600–700 g (1.5 lb)
- Salt: 1 tsp per lb
- Black pepper: 1 tsp
- Garlic cloves: 3
- Butter: 30 g (2 tbsp)
- Fresh thyme/rosemary: optional
- Yukon gold potatoes: 800 g (1.75 lb)
- Butter (for potatoes): 60 g (4 tbsp)
- Heavy cream or milk: 120 g (1/2 cup)
- Garlic (for potatoes): 3 cloves
- Salt (for potatoes): 1 1/2 tsp
- Mixed vegetables (carrot, broccoli, bell pepper): 600 g (4 cups)
- Olive oil: 30 g (2 tbsp)
- Salt (for veg): 1 tsp
- Pepper (for veg): 1/2 tsp
Instructions
- 1
Season steak with salt and pepper. Vacuum seal with butter, garlic, and herbs.
- 2
Sous vide at 54°C (130°F) for medium-rare, 2–3 hours.
- 3
Boil potatoes in salted water 15–20 minutes until fork tender.
- 4
Heat cream, butter, and garlic gently.
- 5
Mash potatoes, then fold in warm cream mixture and salt.
- 6
Toss vegetables with oil, salt, and pepper.
- 7
Roast veg at 220°C (425°F) for 20–25 minutes until caramelized.
- 8
Remove steak from bag, pat very dry.
- 9
Sear in ripping hot pan 60–90 seconds per side for crust (heat = flavour).
- 10
Rest 5 minutes, slice, and serve with mash and roasted veg.
Notes
Sous vide ensures perfect doneness edge-to-edge. The key is patting the steak completely dry before searing to get a proper crust. Don't skip the rest time.
Why Sous Vide
Sous vide removes the guesswork. Set it to 54°C for medium-rare, walk away for 2 hours, come back to perfectly cooked steak edge to edge. No grey band. No overcooked exterior. Just consistent results every time.
The catch: you still need to sear it. Sous vide cooks it perfectly, but it doesn’t create flavor. That’s what the sear is for.
The Sear
Pat the steak completely dry. Paper towels, get all the moisture off. Wet steak steams instead of sears.
Ripping hot pan. Cast iron, smoking hot. This is where the Maillard reaction happens - where flavor comes from. 60-90 seconds per side, don’t move it.
The Sides
Garlic mashed potatoes: heat the garlic gently in cream first. Raw garlic is harsh. Warmed garlic is mellow and infuses the cream.
Vegetables at 220°C. High heat caramelizes the sugars, creates depth. Low heat steams them. You want caramelization.
What You’re Building
- Fat: Butter in the mash, oil for searing
- Salt: Season the steak heavily, salt the water for potatoes
- Acid: Optional squeeze of lemon on vegetables
- Heat: Sous vide for precision, high heat for flavor development
This is the kind of dinner you make when you want to do it right.