Pregnancy Friendly Sous Vide Steak
Steak cravings during pregnancy are real, and the challenge is always making sure the meat is cooked safely without ending up with something dry and overcooked. This method solves that problem beautifully. The immersion circulator holds the water at a precise, consistent temperature for the entire cook, so the steak reaches a safe internal temperature all the way through — no guesswork, no pink centers, no anxiety about underdone bites. A quick, screaming-hot sear in a cast iron skillet at the end builds that deep mahogany crust and locks in all the flavor you'd expect from a great steakhouse ribeye. Butter basting in the final moments adds richness, while the thyme and garlic infuse the meat during the long water bath for a result that tastes far more complex than the ingredient list suggests. Resting on a wire rack before slicing keeps the juices right where they belong. A pinch of flaky sea salt at the end is the finishing touch that makes every bite feel genuinely special.
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Learn more →Ingredients
2 servings
- 2 ribeye steaks (1 ¼ to 1 ½ inches thick, about 12 oz each)
Ingredient noteCook all meat thoroughly when pregnant.
- 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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