Low Histamine Sous Vide Steak

Total time1 hr 50 min

Prep time10 min

Cook time10 min

4.5

(8)

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Ingredients

2 servings

2 ribeye steaks (1 ¼ to 1 ½ inches thick, about 12 oz each)
Ingredient note
Histamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
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)
Chef's tip
Use the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level.

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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