Citric Acid Free Sous Vide Steak
Sous vide steak is one of those techniques that genuinely delivers on its promise — edge-to-edge rosy perfection with a crust that crackles when you cut into it. For anyone avoiding citric acid, this recipe is a clean win because every single ingredient is straightforward: seasoned beef, fresh thyme, garlic, butter, and a neutral oil with no hidden additives or acidic marinades in sight. Many steakhouse-style recipes sneak in citrus juice, vinegar-based sauces, or spice blends that can contain citric acid as a preservative, so having a recipe this stripped-back is genuinely useful. The sous vide method does the heavy lifting by holding the steak at a precise 130°F throughout the cook, so you get consistent medium-rare without any guesswork. The real magic happens in the cast iron finish — a screaming-hot pan, a quick sear on every surface, and a butter baste that builds that deep mahogany crust you'd expect from a serious steakhouse. A final rest on a wire rack and a pinch of flaky sea salt are all it takes to bring it to the table. This is the kind of recipe you make once and then never stop thinking about.
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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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