Gluten Free Sous Vide Steak
Sous vide steak is one of those techniques that genuinely changes how you think about cooking beef at home. The immersion circulator holds the water at a precise 130°F for the entire cook, meaning every part of the ribeye reaches a perfect medium-rare from edge to edge — no guesswork, no grey band. After the water bath, a screaming-hot cast iron skillet does the heavy lifting for that deep mahogany crust, with a quick butter baste at the end to add richness and color. The whole process relies on nothing but salt, pepper, fresh thyme, garlic, butter, and oil, so there are zero hidden grains or thickeners to worry about — it's naturally free of gluten by design, not by substitution. Finishing with a pinch of flaky sea salt right before serving pulls everything together in the best possible way. If you've been chasing steakhouse results at home, this method is the answer.
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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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