Artificial Flavors Free Sous Vide Steak
Sous vide is one of the most reliable ways to get a steakhouse-quality result at home, and this method keeps things refreshingly straightforward — just real ingredients, no shortcuts, and nothing artificial sneaking in. Ribeye is already a deeply flavorful cut, so the seasoning here stays honest: kosher salt, coarsely ground black pepper, fresh thyme, and crushed garlic do all the heavy lifting inside the bag. The long, temperature-controlled water bath gently brings the steak to a perfect medium-rare edge to edge, so by the time it hits the screaming-hot cast iron, you're just building that gorgeous mahogany crust. A quick baste with real butter in the final moments adds richness without any synthetic flavor enhancers or additives. Finishing with a pinch of flaky sea salt is the only flourish this steak really needs. It's the kind of meal that tastes like it came from a serious kitchen — because it did, and yours counts.
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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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