Sous Vide Garlic Steak

Recommended Product:
The BLACK+DECKER® Sous Vide Slow Cooker

  • Prep Time:
    5 min
  • Cook Time:
    1 hr 5 min
  • Ready In:
    1 hr 10 min
  • Serves:


  1. 4 Ribeye Steaks (between 6-10 oz. each)
  2. 4 Cloves Fresh Garlic
  3. Salt & Pepper (for seasoning)


  1. Fill the BLACK+DECKER™ Sous Vide Slow Cooker two thirds full with hot tap water, put the cover on the Sous Vide Slow Cooker. Then insert the temperature probe into the water through the hole in the handle of the lid. Set the temperature to 132°F and the time for 1 hour.
  2. While the water heats, generously season the steaks with salt and pepper. Place the steaks in individual zip top bags. Thinly slice the garlic, and place one sliced clove on top of each steak.
  3. Press out as much air from the bag as possible and zip close. Once the water is heated, place the airtight bags in the water, until steak is completely submerged.

Tip: Use the included rack helps keep the steaks under water. You may need to add more water to submerge the steaks. Make sure it is hot tap water so the temperature does not dip down too much.
Sear the meat: Once the steak has finished cooking, remove it from the bag and place on a large cutting board. In a cast iron skillet, heat a few tablespoons of oil over high heat. Once the oil is very hot; sear the meat in the pan for about 2-4 minutes per side. Allow the steak to rest for 5 minutes before slicing.
Note: The higher the temperature you want to cook the meat the longer it will take the slow cooker to heat up. Depending on how hot your tap water gets you may need to heat water up on the stove or in a kettle before pouring into the Sous Vide Slow Cooker.