Sous Vide Garlic Rosemary Eye of Round Steak

It’s always fun when your air conditioning breaks during the hottest days of the summer. Last night, at about 7 pm we noticed that our upstairs unit no longer displayed a reading on the thermostat. We decided to go to the big box store (hardware store) and get a new one. I thought maybe this fix could be easy for once. The store had several models to choose from and we purchased a unit for $39. I was feeling pretty happy at that point.

We arrived home and went to work. Hubby held a light and I removed and replaced wires. It wasn’t difficult; there were five different colors and everything was color coded. The most challenging part was making sure the power was off. We flipped breakers and tested with a multimeter. No problem. As I was wiring the new product into place, I had a feeling of dread come over me. Anything that seems too easy, probably is too easy. Sure enough,I put the cover back on, turn on the power and nothing.

Luckily, the downstairs unit came back on so it wasn’t utterly miserable. In fact, the house stayed 74-75 degrees overnight. Totally doable!

We are waiting for the repairman now and rather than heat up the house with the oven, I decided to use my sous vide cooker. I won it in a contest and it is super awesome! It creates the most tender meat ever and it doesn’t heat up your house like an oven. I thought it could be another one of those hyped up appliances but noooooo, it’s amazing! If I didn’t already own one, I’d buy one!

Check out this recipe for a delicious dinner that won’t raise the temperature but will raise the corners of your mouth:


4 eye of round steaks 1/2 inch in thickness

2 tablespoons unsalted butter

2 teaspoon garlic powder

2 sprigs of fresh rosemary

1 teaspoon Kosher salt

1/4 teaspoon black pepper


1. Prepare sous vide container and set temperature to 130 degrees Fahrenheit.

2. In a one gallon ziplock bag, add two steaks, 1 teaspoon of garlic powder, 1 tablespoon of butter and one spring of rosemary. Use the water displacement method to remove air from the bag and seal it closed. Do this step again in another bag so that you will have 4 steaks in total.

3. Place bags in sous vide container. Cook for 2 hours.

4. Heat a large frying pan on the stovetop on high heat. Season steaks with salt and pepper on both sides and sear both sides given a golden brown color. Don’t overlook because the meat will become tough. Serve and enjoy!

11 thoughts on “Sous Vide Garlic Rosemary Eye of Round Steak

  1. Mmmm yes please, looks won dermal Jennifer. ❤️ My AC (in tiny apartment) went down overnight, was toasty in here. Maintenence had it repaired in two hours – yes! 🔥🌴🌵

    Liked by 1 person

    1. Hi Rosemarie. I’m fascinated by the homemade sous vide! Very cool. You are so right about eye of round; it can be very chewy and tough. That’s what I love about the sous vide; it really helps to keep meat tender.


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