Pistachio Free Sous Vide Steak
Sous vide steak is one of those techniques that sounds intimidating but delivers absolutely restaurant-worthy results right in your own kitchen. The immersion circulator holds the water at a precise 130°F throughout the cook, so every bite from edge to center hits that perfect medium-rare without any guesswork. Fresh thyme and crushed garlic infuse the meat gently during the bath, building a subtle aromatic depth before the real magic even begins. Then comes the sear — a screaming-hot cast iron skillet, a swirl of neutral oil, and less than two minutes of contact to build that deep mahogany crust that makes a great steak look and smell unforgettable. A quick butter baste at the end adds richness and gloss, and a pinch of flaky sea salt at the table pulls everything together. The ingredient list is clean and straightforward — just beef, butter, garlic, thyme, and pantry staples — so there's nothing hidden to worry about for anyone avoiding tree nuts or cross-contaminated products. If you've been chasing the perfect steak, this method is genuinely hard to beat.
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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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