Brazil Nut Free Sous Vide Steak
Sous vide steak is one of those techniques that sounds intimidating but delivers absolutely restaurant-worthy results right in your own kitchen. The immersion circulator holds the water at a precise 130°F the entire time, so the ribeyes cook edge to edge to a perfect medium-rare without any guesswork. Fresh thyme and crushed garlic infuse the meat gently inside the sealed bag, building flavor before the real magic even begins. That magic, of course, is the screaming-hot cast iron sear — a full five minutes of preheating means the moment those steaks hit the pan, a deep mahogany crust forms in under a minute per side. A quick butter baste right at the end adds richness and that glossy, steakhouse finish you'd normally have to leave the house for. The entire ingredient list is straightforward pantry and butcher staples — ribeyes, butter, oil, garlic, thyme, salt, and pepper — so there's nothing hidden to worry about, making this a genuinely clean and satisfying cook. A pinch of flaky sea salt at the end is the only finishing touch this beauty really needs.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!