Lactose Free Sous Vide Steak
Sous vide is one of the best-kept secrets for achieving a perfectly cooked steak every single time, and this method delivers that steakhouse-level result right in your own kitchen. The ribeyes spend a long, gentle bath in precisely temperature-controlled water, which means every bite from edge to center hits that ideal medium-rare without any guesswork. A screaming-hot cast iron skillet then does the heavy lifting on the outside, building a deep mahogany crust that crackles when you cut into it. The only dairy in this recipe is a brief knob of butter used for basting — just enough to add richness during the sear without loading the dish with lactose. If you're sensitive to dairy, that small amount is typically well tolerated, but it can also be swapped for a little extra neutral oil if you prefer to keep things completely dairy-free. Fresh thyme and crushed garlic infuse the meat during the water bath, so the flavor is layered and aromatic before the pan even gets involved. A finishing pinch of flaky sea salt is all it takes to pull everything together into something genuinely impressive.
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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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