Ingredients:

  • 2 Ribeye Steaks (1.5 inches thick)
  • 1 Tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • ½ tsp Garlic Powder
  • 6 Tbsp Unsalted Butter (divided)
  • 4 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 2 Tbsp High Smoke Point Oil (Grapeseed, avocado, or refined olive oil)
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, smashed and peeled
  • ¼ cup Dry Red Wine (e.g., Merlot)
  • ½ cup Beef Stock (low sodium)
  • 1 Tbsp Fresh Parsley, chopped

Instructions:

  1. Pat the steaks thoroughly dry. Season generously with kosher salt, pepper, and garlic powder.
  2. Place each steak in a separate vacuum bag or Ziploc. Add 2 pats of the unsalted butter, 2 sprigs of thyme, and 1 sprig of rosemary into each bag.
  3. Set the sous vide immersion circulator to the desired temperature (130°F / 54.4°C for Medium-Rare). Allow the water to reach temperature before submerging the sealed steaks.
  4. Cook the steaks in the preheated bath for 90 minutes up to 2 hours, depending on desired tenderness and thickness.
  5. Carefully remove the steaks from the bags. Discard the cooking juices and herbs. Aggressively pat the steaks completely dry using paper towels or a clean cloth, ensuring all surface moisture is removed.
  6. Place a heavy-bottomed skillet (cast iron is ideal) over high heat until it is smoking hot. Add the high smoke point oil.
  7. Place the steaks gently in the pan (sear one steak at a time if necessary). Sear for 60–90 seconds without moving the steak until a deep brown crust forms.
  8. Flip the steaks. Immediately reduce the heat to medium-high. Add the remaining cubed butter, smashed garlic, and remaining fresh herbs to the pan.
  9. Tilt the pan and use a large spoon to continuously baste the melted butter and aromatics over the steaks for 60 seconds. Remove the steaks immediately and place them on a cutting board to rest for 5 minutes. Do not clean the pan.
  10. Return the skillet to medium heat. Add the minced shallot and cook for 1 minute until softened.
  11. Pour in the red wine. Use a wooden spoon to scrape up all the browned bits (fonds) from the bottom of the pan. Reduce the wine slightly (about 1 minute).
  12. Add the beef stock. Bring to a rapid simmer and reduce the sauce until it lightly coats the back of a spoon. Taste and adjust seasoning.
  13. Slice the rested steak against the grain, arrange on warm plates, and spoon the pan sauce over the top. Garnish with chopped fresh parsley.