Honey Free Sous Vide Steak
Sous vide steak is one of those techniques that sounds intimidating but consistently delivers restaurant-quality results right in your own kitchen. The water bath holds a precise 130°F throughout the cook, so every bite from edge to center hits that perfect medium-rare — no guesswork, no cutting in to check. Fresh thyme and crushed garlic perfume the meat as it cooks low and slow inside the sealed bag, building flavor before the real magic even begins. That magic, of course, is the screaming-hot cast iron finish: a deep mahogany crust forms in under two minutes, and a quick butter baste adds richness and color that makes the whole thing look like it came out of a steakhouse kitchen. Every ingredient here is completely straightforward — ribeye, salt, pepper, butter, a neutral oil, and a few aromatics — so there's nothing hidden to worry about, no sweeteners or glazes sneaking in. A final pinch of flaky sea salt at the table is the only flourish you need. This is the kind of recipe that turns a regular weeknight into something genuinely worth sitting down for.
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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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