Sous Vide Ribeye with Garlic-Thyme Butter and Blistered Cherry Tomatoes

Steps

1. Step 1

   Fill a large pot or container with water, clip in the sous vide cooker and set it to 129°F. Let it come up to temperature while you season the steaks.

   15 min, hands-off · 129°F

2. Step 2

   Pat the steaks very dry and season them generously all over with kosher salt and black pepper.

   5 min

   • 2 bone-in or boneless ribeye steaks, about 1 1/2 inches thick (about 1 lb each)
   • kosher salt
   • freshly ground black pepper
3. Step 3

   Put each steak in its own zip-top freezer bag with 2 smashed garlic cloves, 2 thyme sprigs and 1 tbsp of the butter. Seal the bags using the water displacement method: zip all but one corner, lower the bag into the water so the pressure pushes the air out, then seal the last corner. (If you have a vacuum sealer, use it instead.)

   5 min

   • 2 bone-in or boneless ribeye steaks, about 1 1/2 inches thick (about 1 lb each)
   • 4 cloves garlic
   • 4 sprigs fresh thyme
   • 2 tbsp unsalted butter
4. Step 4

   Lower the bags into the 129°F water, clipping them to the side of the pot so they stay fully submerged. Cook for 2 hours.

   2 hr, hands-off · 129°F

5. Step 5

   Take the bags out and lift the steaks onto a plate lined with paper towels. Discard the bag juices, garlic and thyme. Pat the steaks completely dry on every surface — any moisture will stop them from browning. Let them sit while the pan heats.

   5 min

6. Step 6

   Set a cast-iron or heavy stainless skillet over high heat with the oil and heat until the oil shimmers and the pan is just starting to smoke, about 4 minutes. Turn on your range hood or open a window.

   4 min

   • 1 tbsp neutral oil, such as grapeseed or canola
7. Step 7

   Lay the steaks in the pan away from you and sear without moving them for 60 to 90 seconds, until deeply browned. Flip and sear the second side for 60 to 90 seconds. Use tongs to hold the steaks on their fat edge for 30 seconds to render it.

   4 min

8. Step 8

   Lower the heat to medium, add the remaining 2 tbsp butter, the remaining 2 garlic cloves and the remaining 4 thyme sprigs. Once the butter foams, tilt the pan and spoon the foaming butter over the steaks for 45 seconds. Move the steaks to a cutting board to rest.

   2 min

   • 2 cloves garlic
   • 4 sprigs fresh thyme
   • 2 tbsp unsalted butter
9. Step 9

   Return the pan to high heat and add the cherry tomatoes. Cook, shaking the pan now and then, until the skins blister and a few burst, 3 to 4 minutes. Pour in the wine or broth and scrape up the browned bits with a wooden spoon; let it bubble for 30 seconds into a loose jus. Season with a pinch of salt.

   5 min

   • kosher salt
   • 10 oz cherry tomatoes
   • 2 tbsp dry red wine or beef broth
10. Step 10

    Slice the rested steaks against the grain into 1/2-inch strips. Spoon the tomatoes and pan jus over and around them and finish with flaky sea salt.

    3 min

    • 1 tsp flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026