Dreaming of a steakhouse dinner but can’t imagine fitting a night out into your family’s packed schedule? We’ve got you! This recipe shows you how to make a perfect, foolproof ribeye steak at home. If “sous vide” sounds fancy, just think of it as a secret weapon for busy parents. It’s a simple, hands-off cooking method that slowly cooks the steak to the exact right temperature, meaning you can’t mess it up! Paired with our tender Little Potatoes, smashed and crisped up in butter, you get a high-quality, stress-free meal that feels incredibly special.

This recipe is all about simple, big flavors. While the steak is the star, you can absolutely play with the sides. If you don’t have fresh thyme for the steak, a sprig of rosemary or even just the garlic works beautifully. And the best part? Our Little Potatoes are ready to go right out of the bag—no peeling or washing needed, saving you precious time.

Pro Tips for Busy Parents

Some smart shortcuts to make it even easier!

  • Prep Ahead: You can cook the steaks in the sous vide bath a day or two in advance! Just chill them in an ice bath and keep them in the fridge. When you’re ready to eat, all you have to do is take them out, pat them dry, and give them a quick 2-minute sear in the pan.
  • Double the Potatoes: Make an extra batch of the boiled and smashed potatoes. You can store them in the fridge and quickly crisp them up in a pan for another meal later in the week!

 

Kid-Friendly Fun

While the grown-ups handle the hot pan, the kids can definitely help with the prep!

  • Seasoning Squad: Let them be in charge of sprinkling the salt and pepper on the steaks before they go into the bag.
  • Smash Masters: This is the best part! After the Little Potatoes are boiled and cooled a bit, lay them out on a cutting board and let the kids use the bottom of a cup or a potato masher to gently smash them flat.
  • Garnish Crew: Give them the very important job of sprinkling the “green confetti” (chopped parsley) over the finished potatoes.

 

Prep
15 mins
Cook
2 hours (sous vide) + 20 mins (potatoes and sear)
Serves
2 to 4
Ingredients
9
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Equipment

  • Sous vide immersion circulator
  • Vacuum sealer or zip-top bag
  • Cast iron skillet

Ingredients

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For the Steak:

  • 2 ribeye steaks
  • (To taste) salt and pepper
  • 2 sprigs fresh thyme
  • 2 cloves garlic, smashed
  • 1 Tbsp butter (for searing)

For the Potatoes:

  • 1.5 lbs Little Potatoes
  • (For boiling) salted water
  • 2 Tbsp butter
  • Optional: Chopped parsley, for garnish
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Instructions

  • Step 1

    Season steaks with salt and pepper, place in a sealed bag with thyme and garlic. Sous vide at 129 °F for 1 1/2 to 2 hours.

  • Step 2

    Boil Little Potatoes in salted water until fork tender (12 to 15 minutes), then drain and lightly smash.

  • Step 3

    Heat cast iron over high heat, sear steaks for 1 to 2 minutes per side with butter. Remove and rest.

  • Step 4

    In the same pan, crisp smashed potatoes in remaining butter until golden.

  • Step 5

    Plate steaks with potatoes, garnish with parsley if desired.