Chestnut Free Sous Vide Steak
Perfectly cooked steak at home used to feel like a restaurant-only achievement, but this sous vide method makes it genuinely foolproof. The ribeyes spend a long, slow bath in precisely temperature-controlled water, which means every slice comes out edge-to-edge medium-rare with zero guesswork. Fresh thyme and crushed garlic infuse the meat while it cooks, so the flavor is already built in before the pan even gets hot. That final screaming-hot cast iron sear is what takes it over the top — a deep mahogany crust forms in under a minute, locking in all that juicy, buttery richness. A quick baste with foaming butter right at the end adds a glossy, savory finish that tastes like serious effort but takes almost no time. The ingredient list is refreshingly short and straightforward — just good beef, pantry staples, and a few aromatics — so there's nothing hidden to worry about. A pinch of flaky sea salt at the end is the only finishing touch this beauty 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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