Breastfeeding Friendly Sous Vide Steak
Juicy, perfectly cooked steak is one of those meals that feels indulgent and restorative at the same time — exactly what you need when your body is working hard. The sous vide method takes all the guesswork out of doneness, holding the ribeyes at a precise 130°F so every bite is tender, evenly cooked, and deeply satisfying. A quick, screaming-hot cast iron sear at the end builds that gorgeous mahogany crust without overcooking the interior, giving you steakhouse results right at home. The ingredient list is refreshingly simple — quality beef, fresh thyme, garlic, butter, and a finishing pinch of flaky salt — so you know exactly what's going into your meal with no hidden additives or mystery seasonings to worry about. Ribeye is naturally rich in iron, zinc, and protein, nutrients that matter a lot when you're nursing and your body has elevated demands. Resting the steak on a wire rack before slicing keeps all those juices locked in, so the payoff after a little patience is genuinely spectacular. It's the kind of nourishing, feel-good dinner that doesn't ask you to compromise on flavor.
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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 oil 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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