Tree Nut Free Sous Vide Steak
Sous vide is one of those techniques that sounds intimidating but actually makes cooking a perfect steak more approachable than ever. The immersion circulator holds the water at a precise 130°F the entire time, so you get edge-to-edge medium-rare without any guesswork. After a long, gentle bath with fresh thyme and crushed garlic, a screaming-hot cast iron skillet does the heavy lifting on the crust — that deep mahogany sear happens in under two minutes per side. Basting with butter at the very end adds richness and helps the surface caramelize beautifully. The ingredient list here is refreshingly short: ribeye, salt, pepper, garlic, thyme, butter, and a neutral oil — nothing hidden, nothing complicated. A finishing pinch of flaky sea salt right before serving pulls everything together and makes it feel genuinely restaurant-worthy. If you've been chasing that steakhouse result at home, this method is the one that actually delivers.
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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 oil 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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