Nitrate & Nitrite Free Sous Vide Steak
Sous vide steak is one of those techniques that genuinely changes how you think about cooking beef at home — precise, repeatable, and deeply satisfying every single time. The water bath holds the ribeyes at an exact temperature from edge to edge, so you get that rosy, buttery medium-rare all the way through without any guesswork. What makes this recipe a natural fit for anyone avoiding cured or processed meats is how clean and straightforward the ingredient list is — just fresh steak, kosher salt, black pepper, garlic, thyme, butter, and oil. No brines, no packaged seasonings, no cured additions that often sneak in nitrates or nitrites through the back door. The finishing sear in a screaming-hot cast iron skillet builds a deep mahogany crust that looks and tastes like something you'd pay serious money for at a steakhouse. A quick butter baste and a pinch of flaky sea salt at the end are all it takes to make these ribeyes feel genuinely luxurious. If you've been nervous about splurging on a good cut of beef, this method gives you the confidence to nail 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 oil 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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