Gelatin Free Sous Vide Steak
Thick ribeye steaks cooked low and slow in a precisely controlled water bath, then finished in a screaming-hot cast iron skillet — this is the kind of steak that makes restaurant meals feel unnecessary. The sous vide method brings every part of the meat to an even 130°F before it ever hits the pan, so you get edge-to-edge medium-rare with none of the guesswork. That final hard sear in neutral oil locks in a deep mahogany crust, and a quick butter baste adds richness right at the finish line. Every ingredient here is exactly what it looks like — ribeye, salt, pepper, thyme, garlic, butter, and oil — so there's nothing hidden to second-guess. For anyone navigating animal-derived thickeners or stabilizers in packaged sauces and marinades, this recipe is refreshingly straightforward: no store-bought shortcuts, no mystery additives, just clean technique. Resting the steaks on a wire rack for a few minutes before slicing keeps all that hard-earned juice right where it belongs. A pinch of flaky sea salt at the end is optional, but honestly, don't skip it.
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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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