Citrus Free Sous Vide Steak
Sous vide cooking is one of those techniques that genuinely transforms a good steak into a great one, and this method delivers a perfectly edge-to-edge medium-rare every single time. The water bath holds a precise 130°F for up to an hour and a half, so the meat cooks gently and evenly before it ever touches a hot pan. Fresh thyme and crushed garlic infuse the steak quietly in the bag, adding depth without any acidic components — which means this is naturally free of citrus at every stage, no substitutions needed. The real magic happens in the cast iron skillet, where a screaming-hot sear builds that deep mahogany crust in under two minutes. A quick butter baste right at the end adds richness and a glossy finish that looks like it came out of a steakhouse kitchen. Resting on a wire rack keeps the bottom from steaming and preserves every bit of that hard-earned crust. A pinch of flaky sea salt at the table 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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