Eggless Sous Vide Steak
Sous vide steak is one of those techniques that sounds intimidating but delivers restaurant-quality results every single time, right in your own kitchen. The water bath holds the ribeyes at a precise 130°F for up to an hour and a half, so every bite from edge to center is a perfectly rosy, tender medium-rare — no guesswork, no overcooked gray bands. Then comes the best part: a screaming-hot cast iron sear that builds a deep mahogany crust in under two minutes, followed by a quick butter baste that adds richness and a gorgeous sheen. Because the whole process relies on salt, pepper, fresh thyme, garlic, butter, and a neutral oil, there are absolutely no hidden egg-based marinades, binders, or sauces to worry about. A finish of flaky sea salt right before serving is optional but honestly non-negotiable. This is the kind of steak that makes people ask what restaurant you ordered from — and you get to say you made it yourself.
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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 oil 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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