Soy Free Sous Vide Steak
Sous vide is one of those techniques that sounds intimidating but actually makes cooking a perfect steak more foolproof than any other method out there. The ribeyes spend an extended bath at a precise 130°F, which means every millimeter of meat reaches that ideal medium-rare temperature before it ever touches a screaming-hot pan. That cast iron sear at the end is where the magic really happens — a deep mahogany crust forms in under a minute on each side, locking in all the flavor built up during the water bath. Fresh thyme and crushed garlic infuse gently during the cook, and a quick butter baste right before resting adds a rich, nutty finish that ties everything together. Every ingredient here is naturally free of soy — no marinades, no bottled sauces, no hidden additives to second-guess on a label. Just good-quality beef, simple aromatics, unsalted butter, and a neutral oil, which is exactly the kind of clean, unfussy ingredient list that makes this approach so satisfying. A pinch of flaky sea salt at the end is the only finishing touch this steak really needs.
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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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