Ingredients:

  • 2 Bone-in Ribeye Steaks (approx. 1.5 inches thick)
  • 1 tsp Coarse Sea Salt (plus extra for searing)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tbsp Olive Oil
  • 3 tbsp Unsalted Butter (divided)
  • 1 tbsp High Smoke Point Oil (e.g., Avocado or Grapeseed)
  • 3 cloves Garlic (smashed, skins on)
  • 4 sprigs Fresh Thyme
  • A small pinch of flaky sea salt (for finishing)

Instructions:

  1. Heat the Water Bath: Set your immersion circulator to the desired temperature. For perfect medium-rare, aim for 130°F (54.5°C). Allow 15-20 minutes for the water to reach temperature.
  2. Season the Steaks: Lightly coat the ribeyes with the olive oil, then aggressively season all sides with the coarse salt and pepper.
  3. Bag the Steaks: Place the seasoned steaks into the vacuum seal bags (one per bag is ideal). Seal using your vacuum sealer, ensuring no air pockets remain. If using a Zip-top bag, use the water displacement method to remove air before sealing.
  4. Cook the Steaks: Carefully place the sealed steaks into the preheated water bath. Ensure the bags are fully submerged. Set a timer for 1.5 to 2 hours.
  5. Remove and Rest: Once the cooking time is complete, immediately remove the steaks from the water bath and take them out of the bags. Discard all the liquid/juices in the bag.
  6. Pat Bone Dry: Transfer the steaks to a rack or plate lined with paper towels. Pat the entire surface of the steaks absolutely dry. Allow them to air-dry for 5 minutes while you prepare your skillet.
  7. Heat the Skillet: Place the cast iron skillet over very high heat. Add the high smoke point oil and 1 tbsp of the butter. Wait until the fat is shimmering and just beginning to smoke.
  8. Sear Initial Side: Place the dried steaks carefully into the pan. Sear for 60–90 seconds until a deep brown crust forms. Flip the steaks.
  9. Baste: Immediately add the remaining 2 tbsp of butter, the smashed garlic cloves, and the thyme sprigs to the skillet.
  10. Basting Technique: As the butter melts and foams, tilt the pan slightly and use the basting spoon to continuously scoop the foaming brown butter mixture over the steaks (arrosage). Continue for 60–90 seconds.
  11. Check Edges: Use your tongs to sear the edges and the fat cap briefly (about 15-30 seconds per side).
  12. Rest and Serve: Remove the steaks immediately from the pan and place them on a clean cutting board. Tent loosely with foil. Allow the steaks to rest for 5–7 minutes. Slice against the grain, finish with a sprinkle of flaky sea salt, and serve.