Coconut Free Sous Vide Steak
Sous vide is one of those techniques that sounds intimidating but actually makes cooking a perfect steak more foolproof than any other method out there. The ribeyes spend time in a precisely controlled water bath with fresh thyme and crushed garlic, so every bite is cooked edge to edge exactly the way you want it — no guesswork, no grey band. Then comes the best part: a screaming-hot cast iron sear that builds a deep mahogany crust in under two minutes, finished with a quick butter baste for richness. The ingredient list is refreshingly straightforward — just good beef, simple seasonings, butter, and a neutral oil like canola or avocado — so there's nothing hidden to worry about for anyone avoiding coconut-derived ingredients, including coconut oil, which often sneaks into restaurant-style sear finishes. Patting the steaks completely dry before they hit the pan is the real secret to that crust, and resting them on a wire rack keeps the bottom from steaming and going soft. A pinch of flaky sea salt at the end pulls everything together. This is the kind of steak dinner that feels like a special occasion even on a Tuesday night.
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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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