Sous Vide Filet Mignon

This is one of the simplest things to make, now that I have a sous vide machine at home. I honestly don’t think I will ever order a filet mignon out at a restaurant ever again, because this shit comes out so fucking perfect at home.

The only catch here: you need a sous vide machine (the vacuum sealer and Searzall are optional). They can be pricey, but if you have the balls, you can make one yourself like a real man (or have your cousin make you one, like I did) for a quarter of the cost of a store-bought machine.

Step 1: Buy filets

Step 2: Season filets however the fuck you want. I used salt, pepper, garlic powder, garlic oil and crushed red pepper.

Step 3: Place filets into vacuum seal bag and seal it the fuck up, with some butter and herbs inside (thyme and rosemary are always nice).

sous vide steak recipe

If you’re a poor bastard and can’t afford a vacuum sealer, you can use ziplock bags. Place your meat into the bag and begin to submerge the bag into the water bath. Once you are all the way close to the zipper, zip it shut. The water surrounding the outside of the bag will push out all the air from inside – poor man’s vacuum sealer. If you do this, you may want to put a smooth, clean rock in there too, just for good measure, to keep the meat from floating.


Step 4: Set your temperature to however the fuck you like your steak cooked. I put mine at 138º F for a nice medium rare / medium. I’m dealing with grocery store meat here, people. Don’t give me any bullshit about that being too well done.

Step 5: Wait. About an hour or two. Don’t panic, assholes! You can’t overcook your steak in a sous vide bath. That’s the whole point of it!

Step 6: Remove your steak from the water bath and re-season it a bit, if so desired.

Step 7: SEAR THE FUCK OUT OF IT. I used a Searzall, because I am a fucking badass with a massive bag dangling in the area between my asshole and my dick shaft. Listen to that fucking sizzle just before I flip it over:

But you can easily just toss this baby into a real hot cast iron pan with some more butter and herbs to get that brown and crispy coating. That’s how my cousin does it – see his results below:



As for mine? Check it out below… Seared to a fucking crisp on the outside, and pink as a snatch inside:

outside crust

sliced filet home 2

sliced filet home

Step 8: Pour yourself a hefty glass of Scotch whisky.

The ice sphere is so much cooler than the ice cube. The ice cube is such a square.
The ice sphere is so much cooler than the ice cube. The ice cube is such a square.

Step 9: Drink it, then refill it, and then EAT while you drink that second glass of Scotch. Here: watch me devour one of the filets in under two minutes and then lick the damn plate.

Step 10: Jerk the fuck off and brag about how awesome you are, which I clearly did in the video above, shit the booze out of your system, and then fall asleep drunk and naked in the bathroom.

Feel free to use any cut that you want for this. I recently did the same thing with some Mosner grass-fed rib eyes, with some added duck fat to round them out. See below for the setup and results: