Gut Friendly Sous Vide Steak
Precision cooking and gut-friendly eating make a surprisingly natural pair, and this method delivers on both fronts. The sous vide technique holds the ribeye at a steady, controlled temperature the entire time, which means no guesswork, no overcooked edges, and no need for heavy marinades or sauces that can irritate a sensitive digestive system. The seasoning here is beautifully minimal — just salt, pepper, fresh thyme, and garlic — so you're working with clean, recognizable ingredients that won't sneak in anything your gut doesn't appreciate. Butter basting at the very end adds richness without overloading the dish, and a quick rest before slicing keeps all those juices exactly where they belong. The result is a deeply seared, mahogany-crusted steak that's tender all the way through — the kind of meal that feels indulgent but is actually straightforward and easy on your system. A pinch of flaky sea salt at the finish is all it takes to make this feel genuinely restaurant-worthy at home.
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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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