Sesame Free Sous Vide Steak
Sous vide steak is one of those techniques that genuinely changes how you think about cooking beef at home. By holding the ribeyes in a precisely controlled water bath, you get edge-to-edge doneness that's nearly impossible to achieve any other way — no guesswork, no grey band, just a perfectly rosy medium-rare all the way through. The seasoning here is refreshingly straightforward: kosher salt, black pepper, fresh thyme, and a couple of crushed garlic cloves do all the heavy lifting inside the bag. That simplicity is actually great news if you're navigating a sesame sensitivity, since so many steakhouse-style marinades and spice blends sneak in sesame oil or sesame-based seasonings without much fanfare. Here, every single ingredient is clearly defined and easy to verify. The finishing move — a screaming-hot cast iron sear followed by a quick butter baste — builds that deep mahogany crust that makes this feel like a serious restaurant plate. A pinch of flaky sea salt right before serving pulls everything together beautifully.
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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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