Mold Detox Friendly 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)
1 ½ tsp kosher salt
½ tsp black pepper, coarsely ground
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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