Walnut 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. By holding the water bath at a precise 130°F throughout the cook, you get edge-to-edge medium-rare every single time — no guesswork, no cutting in to check, no crossed fingers. The aromatics are beautifully simple: fresh thyme and crushed garlic tuck right into the bag and gently perfume the meat as it cooks low and slow. Then comes the best part — a screaming-hot cast iron sear that builds a deep mahogany crust in under two minutes, finished with a quick butter baste for richness. Resting on a wire rack keeps the bottom from steaming and preserves every bit of that hard-earned crust. A pinch of flaky sea salt at the end is the only flourish this steak really needs. The whole ingredient list is naturally free of tree nuts, so there's nothing to swap or second-guess — just clean, bold flavors from start to finish.
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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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