Macadamia Free Sous Vide Steak
Perfectly cooked steak used to feel like restaurant-only territory, but this sous vide method puts steakhouse-quality results squarely in your home kitchen. The ribeyes spend time in a precisely controlled water bath at 130°F, which means every part of the meat reaches that ideal medium-rare temperature before it ever touches a pan. That gentle, even cook is what makes the final sear so dramatic — a screaming-hot cast iron skillet turns the surface into a deep mahogany crust in under a minute per side. A quick butter baste at the end adds richness and that glossy, golden finish you'd expect from a serious kitchen. The ingredient list is refreshingly straightforward: salt, pepper, thyme, garlic, butter, and a neutral oil are all you need alongside the steaks themselves. There are no nut-based oils, no specialty sauces, and nothing hiding in the background that could be a concern — just clean, classic technique. A pinch of flaky sea salt right before serving pulls everything together beautifully.
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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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