Ingredients
- •2 ribeye steaks (1.5 inches thick, about 12–14 oz each)
- •2 tsp kosher salt
- •1 tsp freshly cracked black pepper
- •4 sprigs fresh thyme
- •4 cloves garlic, smashed
- •2 tbsp high smoke-point oil (avocado or grapeseed)
- •4 tbsp unsalted butter
- •2 tbsp fresh parsley, chopped
- •1 tbsp fresh chives, chopped
- •1 tsp lemon zest
- •Flaky sea salt for finishing
Instructions
Pat steaks completely dry with paper towels and season generously with kosher salt. Let sit at room temperature for 30–60 min.
Preheat sous vide water bath to 131°F (55°C) for medium-rare perfection.
Season steaks with black pepper and place in vacuum bag or zip-top bag with 2 thyme sprigs and 2 garlic cloves per steak.
Seal bags using vacuum sealer or water displacement method. Submerge in water bath.
Cook for 2–3 h. (Steaks can hold safely for up to 4 h without texture change.)
While steaks cook, make compound butter by mixing softened butter with parsley, chives, and lemon zest. Set aside.
Remove steaks from bags and pat completely dry with paper towels. For best crust, place in freezer for 5 min to chill surface.
Heat cast iron skillet over highest heat until smoking. Add oil and swirl to coat.
Sear steaks 45–60 sec per side without moving, until deep golden crust forms.
Add remaining butter, fresh thyme, and garlic to pan. Tilt pan and baste steaks continuously for 30 sec.
Transfer to cutting board, top each with a tablespoon of compound butter, and rest 3–5 min.
Slice against the grain, finish with flaky sea salt, and serve immediately.
Notes
- •The 5-minute freezer rest prevents overcooking during the sear
- •Don't skip the drying step - moisture is the enemy of a good crust
- •For extra smoke flavor, finish on a screaming hot charcoal grill instead of pan