Nightshade Free Sous Vide Steak
Perfectly cooked steak is one of those meals that feels indulgent without requiring a single ingredient that would trip up a nightshade-free lifestyle. No tomatoes, no peppers, no paprika, no spice blends with hidden chili — just ribeye, salt, black pepper, thyme, garlic, butter, and oil. The sous vide method is what makes this recipe genuinely special: holding the steak at a precise 130°F for up to an hour and a half means every bite from edge to center is a flawless, rosy medium-rare before it ever hits the pan. That long, gentle cook also means the sear in a screaming-hot cast iron skillet is purely about crust — a deep mahogany bark that forms in under two minutes and locks in all that buttery, herb-kissed flavor. Basting with foaming butter at the very end adds richness and a glossy finish that makes this look and taste like a steakhouse plate. A pinch of flaky sea salt at the table is the only finishing touch you need. It's the kind of dinner that earns serious compliments with zero compromise on what you can eat.
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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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