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Sous Vide Steak with a Baby Potato Salad

Recipes for Home and Restaurant

by Nadine Lloyd

Sous Vide Steak with a Baby Potato Salad Recipe by Nadine Lloyd


(Serves 4)


  • 4 Thick rib-eye fillets

Sauce per sous vide bag:

  • 1½ tablespoons sesame seed oil

  • 1½ tablespoons grape-seed oil

  • 2 cloves garlic – thinly sliced

  • Salt and pepper to taste

Baby new potato salad:

  • 1kg (2.2lb.) baby new potatoes

  • 1 tablespoon olive oil

  • 1 teaspoon butter

  • 1½ cups cleaned broad beans

  • ½ teaspoon sweet paprika

  • ½ cup chopped parsley

  • Salt and pepper to taste


Pre-heat a large saucepan of water to 130°C (266°F)

Sous Vide:

Place each rib-eye steak into a sous vide bag, along with the sesame seed oil, grape-seed oil, sliced garlic, salt and pepper.

Vacuum and seal the 4 bags.

Place the bags in the water and allow them to sous vide for 2 hours.

Baby new potato salad:

Add a ¼ cup of water to a microwave-safe container.

Place the lid on and cook on high in a microwave oven for 6 minutes.

Drain and pat the potatoes down with paper towel.

Heat the olive oil and butter in a medium to large-sized frying pan.

Add the potatoes.

Gently fry until lightly golden brown. (About 5-10 minutes)

Add the broad beans, sweet paprika, salt and pepper to the frying pan.

Stir Through.

Remove the frying pan from the heat and set aside.


Heat a clean frying pan to medium/high.

Fry each rib-eye steak until a nice even crust forms on each side.

Serve hot with the potato salad.

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