Prep Time: 10 minutes
Cooking Time: 1-2 hours
2 boneless ribeye steaks (1 to 1 1/2 inches thick)
2 sprigs of fresh thyme
2 cloves of garlic, peeled and crushed
2 tbsp olive oil
Salt and pepper to taste
Preheat the sous vide cooker to 129°F (54°C) for medium-rare or adjust the temperature according to your desired doneness.
Season the steaks generously with salt and pepper on both sides.
Add the steaks, thyme, garlic, and olive oil to a sous vide bag. Seal the bag using a vacuum sealer or the water displacement method.
Depending on the level of doneness desired, place the bag in the warm water bath and cook for 1-2 hours.
Once the allotted cooking time has passed, take the bag out of the water bath and remove the steaks.
Add a tablespoon of oil to a cast-iron pan and heat it over high heat.
The steaks should be beautifully browned after being seared for 1 to 2 minutes on each side.
Before to slicing and serving, allow the steaks to rest for a few minutes.
Enjoy your roast steaks cooked sous vide to perfection!