Almond Free Sous Vide Steak
Sous vide steak is one of those techniques that completely changes how you think about cooking beef at home. The immersion circulator holds the water at a precise 130°F the entire time, so every part of the ribeye reaches a perfect medium-rare from edge to edge — no guesswork, no cutting in to check, no overcooked grey ring. After the water bath, a screaming-hot cast iron skillet does the heavy lifting on crust, building that deep mahogany sear in under a minute per side while a quick butter baste adds richness right at the finish line. The ingredient list is refreshingly straightforward — just good ribeyes, kosher salt, black pepper, thyme, garlic, butter, and a neutral oil — so there's nothing hidden to worry about for anyone avoiding tree nuts. Flaky sea salt at the end is optional but honestly non-negotiable. This is the kind of steak that makes people ask what restaurant you ordered from, and the answer is your own kitchen.
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Learn more →Ingredients
2 servings
- 2 ribeye steaks (1 ¼ to 1 ½ inches thick, about 12 oz each)
- 1 ½ tsp kosher salt
- ½ tsp black pepper, coarsely ground
- 4 sprigs fresh thyme
- 2 cloves garlic, lightly crushed
- 1 tbsp unsalted butter
- 1 tbsp neutral oil (such as canola or avocado oil)
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Attach the sous vide immersion circulator to a large pot or container and preheat the water to 130°F (54°C) for medium-rare.
- 2
Pat the steaks completely dry with paper towels, then season all over with the kosher salt and black pepper. Place each steak in a separate vacuum-seal bag or heavy-duty zip-lock bag with 2 thyme sprigs and 1 crushed garlic clove. Seal using a vacuum sealer, or use the water-displacement method for zip-lock bags: lower the bag slowly into the water bath, letting the water pressure push out the air, then seal the top just before it submerges.
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