Cinnamon Free Sous Vide Steak
Perfectly cooked steak has always been one of those things that feels like it belongs in a restaurant kitchen, but this method brings that steakhouse result home with remarkable consistency. The immersion circulator holds the water at a precise 130°F throughout the cook, so every bite from edge to center hits that ideal medium-rare without any guesswork. Fresh thyme and crushed garlic infuse the meat gently during the bath, adding quiet depth before the real drama begins in the cast iron skillet. That high-heat sear — just 45 to 60 seconds per side — is what builds the deep mahogany crust that makes a great steak look and taste like a serious achievement. A quick butter baste right at the end adds richness and rounds out the flavor beautifully. The seasoning here is clean and straightforward: kosher salt, coarse black pepper, and a finish of flaky sea salt if you want it — nothing that could sneak in unwanted spices or blends. For anyone navigating spice sensitivities, this recipe is a genuinely satisfying way to enjoy a bold, indulgent meal without having to scrutinize a single label.
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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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