Fructose Free Sous Vide Steak
Achieving a perfectly cooked steak at home used to feel like a gamble, but this method takes all the guesswork out of the equation. The immersion circulator holds the water at a precise 130°F throughout the cook, meaning every bite from edge to center hits that ideal medium-rare without any stress. Because the ingredient list is so clean — just beef, salt, pepper, thyme, garlic, butter, and oil — there are no hidden sugars, sauces, or marinades to worry about, making it a genuinely straightforward choice for anyone managing fructose intake. The real magic happens at the end when a screaming-hot cast iron skillet transforms the surface into a deep mahogany crust in under two minutes. Basting with foaming butter in those final seconds adds richness and a glossy finish that looks like it came out of a steakhouse kitchen. A pinch of flaky sea salt right before serving is the only flourish this steak needs to taste absolutely complete.
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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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