Cashew 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 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. Fresh thyme and crushed garlic go right into the bag with the meat, gently perfuming it during the long, slow cook before they get discarded entirely. The real magic happens at the end, when a screaming-hot cast iron skillet builds that deep mahogany crust in under two minutes per side, followed by a quick butter baste that adds richness and shine. Patting the steaks completely dry before they hit the pan is the move that makes the difference between a sear and a steam. Everything in this recipe is straightforward pantry and butcher-counter stuff — ribeyes, butter, oil, salt, pepper, garlic, and thyme — so there's nothing hidden to worry about for anyone avoiding tree nuts like cashews. A pinch of flaky sea salt at the end ties it all together and makes it feel genuinely restaurant-worthy.
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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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