Pecan Free Sous Vide Steak
Sous vide is one of those techniques that sounds intimidating but actually makes cooking a perfect steak more foolproof than any other method out there. The ribeyes spend a long, gentle bath in precisely controlled water, so by the time they hit a screaming-hot cast iron pan, all that's left to do is build that deep mahogany crust you'd expect from a great steakhouse. Fresh thyme, crushed garlic, and a final butter baste layer in real, recognizable flavor without any complicated sauces or mystery ingredients. Every component in this recipe is straightforward — just good beef, simple aromatics, and a little technique — so there's nothing hidden to worry about for anyone avoiding tree nuts. The water-displacement method means you don't even need a vacuum sealer to get started, which lowers the barrier to entry considerably. A three-minute rest and a pinch of flaky sea salt at the end are the only finishing touches this steak needs before it's ready to impress.
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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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