Turkey Free Sous Vide Steak
Thick-cut ribeye cooked low and slow in a temperature-controlled water bath, then finished in a screaming-hot cast iron skillet — this is the kind of steak that makes you question every other cooking method you've ever used. The sous vide process holds the meat at a precise 130°F throughout, so every slice comes out edge-to-edge medium-rare with zero guesswork. A quick baste in foaming butter during the final sear layers in richness and helps build that deep mahogany crust that looks like it came out of a steakhouse kitchen. Fresh thyme and crushed garlic perfume the meat during the long bath, adding subtle aromatics without overpowering the beefy flavor of the ribeye itself. The whole approach is naturally free of poultry — every ingredient here is straightforward beef, dairy, and pantry staples, so there's nothing to swap or second-guess. A pinch of flaky sea salt at the end is optional but genuinely worth it, adding a little crunch and brightness right before serving.
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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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