Barley Free Sous Vide Steak
Perfectly cooked steak at home used to feel like a restaurant-only achievement, but this sous vide method genuinely delivers edge-to-edge medium-rare every single time. The ribeyes spend a long, slow bath in precisely heated water, which means the thick cut cooks evenly all the way through before it ever touches a screaming-hot pan. That final cast iron sear is where the magic really happens — a deep mahogany crust forms in under a minute, and a quick butter baste adds richness that makes every bite feel indulgent. Fresh thyme and crushed garlic infuse the meat gently during the water bath, so the flavor is subtle but layered without relying on any marinades or sauces. The ingredient list is refreshingly straightforward — just good beef, simple seasonings, butter, and oil — so there's nothing hidden to worry about for anyone avoiding grain-based additives. A finishing pinch of flaky sea salt right before serving pulls everything together and makes it look genuinely impressive on the plate.
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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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