Legume Free Sous Vide Steak
Sous vide is one of those techniques that sounds intimidating but actually makes cooking a perfect steak more foolproof than any other method out there. The ribeyes spend time in a precisely controlled water bath with fresh thyme and crushed garlic, so every inch of the meat reaches exactly the right temperature before it ever touches a hot pan. That gentle, even cook is what sets this apart — you're not guessing, you're engineering. The real magic happens in the final sear: a screaming-hot cast iron skillet builds that deep mahogany crust in under two minutes, and a quick butter baste adds richness right at the finish line. Since the ingredient list is straightforward — just beef, aromatics, butter, and oil — there's nothing hidden to worry about for anyone avoiding legumes or legume-derived additives that sneak into so many restaurant sauces and marinades. A pinch of flaky sea salt at the end is the only flourish you need. The result is steakhouse-quality at home, with a juicy, rosy center and a crust that crackles when you slice into 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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