MSG Free Sous Vide Steak
Sous vide is one of the best techniques for achieving a steakhouse-quality result at home, and it happens to be a naturally clean approach that sidesteps the flavor enhancers and additives often lurking in marinades, spice blends, and restaurant-style seasonings. Here, the flavor comes entirely from kosher salt, coarsely ground black pepper, fresh thyme, crushed garlic, and a finishing baste of real butter — nothing processed, nothing hidden. The water bath holds the ribeyes at a precise 130°F for up to an hour and a half, so every inch of the meat reaches a perfect, rosy medium-rare before it ever touches a pan. That long, gentle cook is what makes the screaming-hot cast iron sear so effective — the surface is already dry and ready to form that deep mahogany crust in under a minute per side. Basting with foaming butter at the very end adds richness and a nutty aroma that makes the whole kitchen smell incredible. A pinch of flaky sea salt at the table is the only finishing touch you need. It's the kind of steak that makes you wonder why you ever paid restaurant prices.
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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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