Capsaicin Free Sous Vide Steak
Sous vide steak is one of those techniques that genuinely changes how you think about cooking beef at home. The immersion circulator holds the water at a precise 130°F for the entire cook, so every part of the ribeye reaches a perfect medium-rare without any guesswork or overcooking at the edges. Fresh thyme and crushed garlic infuse the meat gently during the bath, adding quiet depth without any heat-forward seasonings — no chili, no cayenne, nothing that would cause a problem for anyone avoiding capsaicin. The real magic happens in the cast iron skillet, where a screaming-hot pan and a quick sear build that deep mahogany crust in under two minutes. A brief butter baste at the end adds richness and a glossy finish that looks like it came out of a steakhouse kitchen. Resting on a wire rack for just a few minutes before slicing keeps all those juices exactly where they belong. A pinch of flaky sea salt at the end is the only finishing touch this steak needs.
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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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