Low Sugar Sous Vide Steak
Sous vide is one of those techniques that sounds intimidating but actually makes cooking a perfect steak more approachable than ever. The water bath holds a precise temperature the entire time, so the meat cooks evenly from edge to edge without any guesswork — no sugary marinades, glazes, or sauces needed to make it taste incredible. The real flavor here comes from kosher salt, cracked black pepper, fresh thyme, and garlic, which infuse the meat gently during the long bath. That final cast iron sear is where the magic happens: a screaming-hot pan and dry surface create a deep mahogany crust that looks and tastes like something from a serious steakhouse. A quick butter baste adds richness right at the end, and a pinch of flaky sea salt at the table is all the finishing touch this needs. Every ingredient on the list is clean and straightforward, so you can feel confident there's nothing hidden sneaking in where it doesn't belong.
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Learn more →Ingredients
2 servings
- 2 ribeye steaks (1 ¼ to 1 ½ inches thick, about 12 oz each)
- 1 ½ tsp kosher salt
- ½ tsp black pepper, coarsely ground
- 4 sprigs fresh thyme
- 2 cloves garlic, lightly crushed
- 1 tbsp unsalted butter
- 1 tbsp neutral oil (such as canola or avocado oil)
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Attach the sous vide immersion circulator to a large pot or container and preheat the water to 130°F (54°C) for medium-rare.
- 2
Pat the steaks completely dry with paper towels, then season all over with the kosher salt and black pepper. Place each steak in a separate vacuum-seal bag or heavy-duty zip-lock bag with 2 thyme sprigs and 1 crushed garlic clove. Seal using a vacuum sealer, or use the water-displacement method for zip-lock bags: lower the bag slowly into the water bath, letting the water pressure push out the air, then seal the top just before it submerges.
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