Yeast Free Sous Vide Steak
Sous vide steak is one of those techniques that genuinely delivers restaurant-quality results at home, and the best part is that every ingredient here is completely straightforward — no marinades, no sauces, no hidden additives to second-guess. The ribeyes are seasoned simply with kosher salt, black pepper, fresh thyme, and garlic, then cooked low and slow in a precisely controlled water bath until they reach a perfect, edge-to-edge medium-rare. That gentle, even heat does something a hot pan alone never quite can: it brings the entire steak to exactly the right temperature before it ever touches the skillet. The sear comes last — a screaming-hot cast iron pan, a splash of neutral oil, and a quick butter baste that builds a deep mahogany crust in under two minutes. Resting on a wire rack keeps that crust intact, and a pinch of flaky sea salt at the end is all the finishing touch this needs. For anyone navigating yeast-free eating, this recipe is naturally in the clear — just pure, quality meat, real butter, and fresh aromatics with nothing fermented or processed in sight.
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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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