Rice Free Sous Vide Steak
Thick ribeye steaks cooked low and slow in a temperature-controlled water bath, then finished with a blazing-hot cast iron sear — this is the kind of steak that makes you question every other cooking method you've ever used. The sous vide process holds the meat at a precise 130°F throughout, so every slice comes out edge-to-edge medium-rare with zero guesswork. Fresh thyme and crushed garlic perfume the steaks as they cook, and a final baste in foaming butter locks in richness right before they hit the rack to rest. Naturally, there's not a grain of rice anywhere near this recipe — it's pure protein, fat, and aromatics, making it an effortless fit for anyone keeping their plate grain-free. The deep mahogany crust you get from that screaming-hot skillet is the kind of thing steakhouse kitchens charge a premium for, and here you're pulling it off at home. A pinch of flaky sea salt at the finish is all it takes to make this feel genuinely restaurant-worthy.
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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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