Lupin Free Sous Vide Steak
Perfectly cooked steak used to feel like restaurant-only territory, but this method brings that steakhouse result straight to your kitchen with remarkable consistency. The immersion circulator holds the water at a precise temperature the entire time, so the ribeye cooks evenly from edge to edge before it ever touches a hot pan. That final cast iron sear is where the magic happens — a screaming-hot skillet and a very dry surface create that deep mahogany crust that looks and tastes like serious cooking. A quick butter baste in the last thirty seconds adds richness and rounds out every bite. The ingredient list is refreshingly short: good-quality ribeyes, salt, pepper, thyme, garlic, butter, and a neutral oil — nothing hidden, nothing processed, nothing to second-guess. Finishing with a pinch of flaky sea salt right before serving pulls the whole thing together in the best possible way.
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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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