Turmeric Free Sous Vide Steak
Perfectly cooked steak at home used to feel like a restaurant-only achievement, but this sous vide method makes it genuinely foolproof. The ribeyes spend an extended bath in precisely temperature-controlled water, which means every slice comes out edge-to-edge medium-rare with zero guesswork. Fresh thyme and crushed garlic infuse the meat gently during the cook, so the flavor is already layered before the real magic happens. That magic is the screaming-hot cast iron sear — a full minute of undisturbed contact builds the kind of deep mahogany crust that crackles when you cut into it. A quick butter baste at the end adds richness and that steakhouse-worthy gloss. The whole ingredient list is refreshingly straightforward: salt, pepper, butter, oil, aromatics, and great beef — nothing hiding in a spice blend or marinade that could sneak in unwanted additions. A pinch of flaky sea salt at the finish is the only flourish this beauty really needs.
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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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