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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat the ribeye dry. Season both sides generously with kosher salt and cracked pepper.
Slip the steak into a sous vide bag with the butter and thyme. Seal by vacuum sealer or the water-displacement method.
Heat the water bath to 129F for medium rare.
Submerge the bag, clip it to the side, and cook 90 minutes to 2 hours.
Pull the bag from the bath. Lift out the steak and discard the bag liquid.
Pat the ribeye completely dry on all sides.
Heat a cast iron skillet over high heat until ripping hot, 5 to 7 minutes. Add the oil.
Sear the steak 45 to 60 seconds per side. Stand it on the fat edge for 20 to 30 seconds.
Move the steak to a cutting board and rest 2 to 3 minutes.
Slice against the grain, half an inch thick, and finish with flaky sea salt.
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Pat the steak bone-dry before searing to ensure a proper crust.
Use a heavy-duty zip bag and the water-displacement method if you don't have a vacuum sealer.
A large pot and reliable thermometer can substitute for an immersion circulator.
Heavy carbon steel can be used instead of cast iron for searing.
Substitute a New York strip or thick sirloin for the ribeye.
What temperature should I use for medium rare?
Set the water bath to 129F for medium rare.
How long should the steak be in the water bath?
Cook the steak in the water bath for 90 minutes to 2 hours.
Can I use a different type of oil for searing?
Yes, any neutral high-smoke-point oil works for the sear.
What should I do if I don't have a vacuum sealer?
Use a heavy-duty zip bag and the water-displacement method.
How should I store leftovers?
Refrigerate sliced leftovers in an airtight container for up to 3 days.
