Name: Double-cooked sous-vide steak
Prep time: 4 min
Cook time: 2 h 7 min
Total time: 2 h 11 min
Yield: 1 dish
Cuisine: Mediterranean
Ingredients: Beef; Butter; Olive oil; Worcestershire sauce; Fresh thyme (thymus); Table salt; Black pepper

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Sous-vide

Kitchen: Mediterranean

10 kg

Servings: 2 (1 serving ≈ 272 gram)

Digestion time: 24 hour

Complete protein: ✔

Season the beef steaks (500 g) on both sides. Pack them in a vacuum bag with butter (20 g) and thyme (4 g).

Cook using the sous-vide method at 53 °C for 2 hours.

Remove the steaks from the bag and pat them dry with paper towels.

Heat a skillet, add olive oil (15 g), and sear the steaks for about 2 minutes, turning every 20-30 seconds.

Transfer the steaks to a warm dish, season with black pepper, and add a few drops of Worcestershire sauce (5 g). Cover for 3-4 minutes, then serve drizzled with the juices from the dish.

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Published: 02.06.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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Include ingredient	Ingredient	Qty, g
Include ingredient: Beef	Beef	Ingredient quantity for Beef in g
Include ingredient: Butter	Butter	Ingredient quantity for Butter in g
Include ingredient: Olive oil	Olive oil	Ingredient quantity for Olive oil in g
Include ingredient: Worcestershire sauce	Worcestershire sauce ↺	Ingredient quantity for Worcestershire sauce in g
Include ingredient: Fresh thyme (thymus)	Fresh thyme (thymus)	Ingredient quantity for Fresh thyme (thymus) in g
Include ingredient: Table salt	Table salt	to taste
Include ingredient: Black pepper	Black pepper	to taste

	Product release:	544
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

2 7 - 2 11
	Cooking	5
	Cooking sous-vide	2
	Fry	2
		4

Proteins	23.1
Digestible proteins	21.1
Fats	19.5
Plaid	0.1
Net carbohydrates	0.2
Calories	282 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	28.4
Disease inflammatory index, DII	0.02
Antioxidant, ORAC	309

Weight loss	Detention	Set
29%	21%	17%
972	1350	1620

Nutrient	% of RDA
B3	28322556231
B6	2121154691
B4 (Choline)	1419183284
B2	1315122861
B5	1111101961
B1	7761341
B12	555541

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

Nutrient	% of RDA
Collagen	55555555289
Zinc	5271521131111
Iron	32141026175
Phosphorus	272727381910
Betaine	1414145541
L-carnitine	1122115563
Selenium	9991751
Potassium	912111386
Coenzyme Q10	9992831
Magnesium	5661633

Nutrient	% of RDA
Cholesterol	818181324?162
Palmitic acid (Saturated)	48484874?96
Stearic acid (Saturated)	19232331?46
Oleic acid (Omega-9)	14171625?19
Alpha-linolenic acid (Omega-3)	12181421106
Arachidonic acid (AA, Omega-6)	8231546?5

Nutrient	% of RDA
Histidine	131184184383?92
Lysine	1091531533197738
Tryptophan	981381383455514
Methionine	921231232559261
Leucine	821151152447729
Threonine	709898204??
Proline	697769172?46
Isoleucine	6692921914623
Glycine	61616118418461
Phenylalanine	59838317310435
Tyrosine	5374531849231
Alanine	469292230??
Aspartic acid	25292574?25
Cysteine	232828732818
Arginine	22222255186
Glutamine	18181892183
Serin	99615?3
Valin	8111122?3
Glutamic acid	618992??

Double-cooked sous-vide steak

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