Sous Vide Steaks Recipe

By: SeriousEatsRecipes
Thanks to the precise temperature control of an immersion circulator, sous vide steak turns out more consistently cooked than traditional steak, every time.


4 Servings
2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhous
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)
2 cloves (optional)
2 shallots
2 tablespoons (30ml) vegetable, canola, or rice bran oil (if pa
2 tablespoons (30g) butter (if pan-searing; optional)
Instructions are at