Peanut Free Sous Vide Steak
Sous vide steak is one of those techniques that genuinely transforms a home-cooked dinner into something restaurant-worthy, and the process is more approachable than it sounds. The ribeyes spend a long, gentle bath in precisely temperature-controlled water alongside fresh thyme and crushed garlic, which means every millimeter of the meat reaches a perfect, rosy medium-rare before it ever touches a pan. That final screaming-hot cast iron sear is where the magic happens — just 45 to 60 seconds per side builds a deep mahogany crust that crackles when you cut into it. A quick butter baste at the end adds richness and that glossy, steakhouse finish you usually only get when someone else is cooking for you. The ingredient list is refreshingly straightforward — salt, pepper, butter, a neutral oil, and a few aromatics — so there's nothing hidden to worry about, and no sauces or marinades with ambiguous additives. A pinch of flaky sea salt right before serving ties everything together and makes each bite feel intentional. If you've been saving this technique for a special occasion, consider tonight the occasion.
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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 oil 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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