Pork Free Sous Vide Steak
Sous vide is one of those techniques that sounds intimidating but actually makes cooking a perfect steak more achievable than ever. The ribeyes spend time in a precisely controlled water bath with fresh thyme and crushed garlic, so every bite is cooked evenly from edge to edge — no guesswork, no gray bands. The real magic happens when those steaks hit a screaming-hot cast iron skillet, building a deep mahogany crust in under a minute per side before a quick butter baste adds richness and shine. Because the recipe relies entirely on beef, aromatics, butter, and oil, there's nothing hidden to worry about — what you see in the ingredient list is exactly what ends up on the plate. Finishing with a pinch of flaky sea salt right before serving pulls everything together and makes it feel genuinely restaurant-worthy. Whether you slice against the grain or serve the steaks whole, this is the kind of dinner that earns serious compliments with surprisingly straightforward effort.
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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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