Ginger Free Sous Vide Steak
Sous vide steak is one of those techniques that completely changes how you think about cooking beef at home. The immersion circulator holds the water at a precise 130°F for the entire cook, so every part of the ribeye reaches a perfect medium-rare from edge to edge — no guesswork, no gray band. After the water bath, a screaming-hot cast iron skillet does the heavy lifting for that deep mahogany crust, with a quick butter baste to finish things off. The ingredient list is refreshingly short: just salt, pepper, thyme, garlic, butter, and a neutral oil, so there's nothing hidden to worry about for anyone avoiding certain spices or aromatics. Patting the steaks bone-dry before the sear is the real secret to getting that crackling exterior without steaming the meat. A three-minute rest and a pinch of flaky sea salt at the end are all it takes to bring the whole thing together. This is the kind of steak that makes people think you've been cooking professionally for years.
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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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