Nutmeg Free Sous Vide Steak
Sous vide steak is one of those techniques that genuinely changes how you think about cooking beef at home. The immersion circulator holds the water at a precise 130°F the entire time, so every part of the ribeye reaches a perfect medium-rare without any guesswork or overcooking at the edges. Fresh thyme and crushed garlic go into the bag with each steak, infusing the meat gently during the long, slow cook — no complicated marinades or spice blends required. When it comes to seasoning, this recipe keeps things beautifully straightforward: kosher salt, coarsely ground black pepper, and an optional finish of flaky sea salt are all you need. That simplicity is great news if you're navigating spice sensitivities, since there's nothing hidden in the seasoning lineup. The real drama happens at the end, when a screaming-hot cast iron skillet turns the exterior into a deep mahogany crust in under two minutes, finished with a quick butter baste for richness. Rest the steaks just a few minutes before slicing against the grain, and you've got a restaurant-quality result with total confidence in every ingredient on the plate.
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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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