Paraben Free Sous Vide Steak
Sous vide cooking is one of the most reliable ways to get a perfectly cooked steak every single time, and this method delivers a deeply satisfying result from edge to edge. The ingredient list is refreshingly straightforward — just good-quality ribeye, kosher salt, black pepper, fresh thyme, garlic, butter, and a neutral oil — so there's no need to worry about synthetic preservatives or hidden additives that can sneak into marinades, spice blends, and store-bought sauces. Keeping things clean and simple is exactly what makes this recipe such a natural fit for anyone avoiding parabens and other chemical preservatives in their food. The steaks spend time in a precisely controlled water bath, which means the interior reaches a perfect medium-rare before the cast iron skillet even enters the picture. That final high-heat sear in smoking-hot oil creates the kind of deep mahogany crust that makes a steakhouse jealous, and a quick butter baste right at the end adds richness without any complicated ingredients. A three-minute rest and a pinch of flaky sea salt are all that stand between you and one of the most satisfying plates you'll put on the table.
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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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