Shellfish Free Sous Vide Steak
Achieving a perfectly cooked steak at home can feel like a gamble, but this method takes the guesswork completely off the table. The ribeyes spend time in a precisely controlled water bath alongside fresh thyme and crushed garlic, which means every bite from edge to center hits that ideal medium-rare temperature. After the bath, a screaming-hot cast iron skillet does the heavy lifting for the crust — that deep mahogany sear is the kind of thing you usually only see at a steakhouse. A quick butter baste at the end adds richness and a glossy finish that makes the whole thing look almost too good to eat. The ingredient list is refreshingly straightforward: just beef, butter, aromatics, and a finishing pinch of flaky sea salt if you want to go the extra mile. Since every component here is pure and unfussy, there's no need to scrutinize labels or worry about hidden additives sneaking into your dinner. Rest it for three minutes, slice against the grain, and try not to eat it straight off the cutting board.
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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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