Wheat Free Sous Vide Steak
Sous vide steak is one of those techniques that genuinely changes how you think about cooking beef at home. The immersion circulator holds the water at a precise 130°F throughout the cook, so every bite from edge to center hits that perfect medium-rare without any guesswork. Aromatics like fresh thyme and crushed garlic infuse the meat gently during the bath, building a quiet depth of flavor before the real drama even begins. That drama, of course, is the cast iron sear — a screaming-hot skillet and a very dry surface are what create that deep mahogany crust that makes this feel like a steakhouse plate. A quick butter baste at the end adds richness and a glossy finish that's hard to argue with. Every ingredient here is naturally free of wheat, so there's nothing to swap or scrutinize — just salt, pepper, butter, oil, and good-quality ribeye doing exactly what they're supposed to do. Finish with a pinch of flaky sea salt and you've got a steak that's genuinely difficult to improve on.
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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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