Oats Free Sous Vide Steak
Steak lovers, this one is for you — a perfectly cooked ribeye with a deep mahogany crust and a juicy, rosy center from edge to edge. The sous vide method takes all the guesswork out of the equation, holding the water bath at a precise 130°F so every bite lands at a flawless medium-rare. Fresh thyme and crushed garlic infuse the meat during the long, gentle cook, and then a screaming-hot cast iron skillet delivers that steakhouse-worthy sear in under two minutes. Butter basting at the very end adds richness and a gorgeous glossy finish that makes the whole thing feel seriously restaurant-level. The ingredient list is refreshingly simple — just good beef, aromatics, butter, and oil — so there is nothing hidden to worry about, and the whole process is naturally free of grains in any form. A pinch of flaky sea salt at the end is the only finishing touch you need. Whether you slice it against the grain or serve it whole, this is the kind of steak that makes people go quiet at the table.
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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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