Rib Eye Steak


  • One 16-to-18-ounce boneless rib eye steak

  • Kosher salt and freshly ground black pepper, to taste

  • 2 thyme sprigs

  • 1 garlic clove, smashed

  • One 4-inch rosemary sprig

  • One 3-inch piece lemon zest

  • 2 tablespoons vegetable oil

  • 1 tablespoon unsalted butter

  • Flaky sea salt, for garnish


  1. 1. Season the steak liberally with salt and pepper.

  2. Place in a vacuum-seal bag with the thyme, garlic, rosemary and lemon and vacuum seal closed.

  3. Preheat a pot of water with your Yedi Houseware Sous Vide to 129° F. Cook the steak for 2 hours, making sure it is completely submerged in the water.

  4. Remove the bag from the pot and take the steak out of the bag, drying with paper towels.

  5. In a large cast-iron skillet, heat the vegetable oil over high heat. Add the steak and cook, flipping once until seared on both sides, about 1 minute per side. Add the butter and baste the steak for 10 to 15 seconds more. Transfer to a board to rest for 5 minutes.

  6. Slice the steak and garnish with flaky sea salt, then serve.

Sous VideMatthew Revich