Mushroom Free Sous Vide Steak
Sous vide steak is one of those techniques that genuinely changes how you think about cooking beef at home. By holding the ribeyes in a precisely controlled water bath, every part of the steak reaches the exact same temperature all the way through — no guesswork, no grey band, just edge-to-edge rosy medium-rare. The thyme and garlic tucked into the bag during the cook perfume the meat gently without overpowering it, and then a screaming-hot cast iron skillet does the heavy lifting on that deep mahogany crust. Basting with butter at the very end adds richness and a glossy finish that makes this feel genuinely restaurant-quality. The ingredient list is refreshingly straightforward — just good beef, aromatics, butter, and oil — so there's nothing hidden to worry about, and the whole process is completely transparent from bag to plate. A pinch of flaky sea salt right before serving pulls everything together and makes each bite pop. If you've been intimidated by sous vide before, this is the recipe that will make it your new weekend ritual.
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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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