Celery Free Sous Vide Steak
Sous vide steak is one of those techniques that genuinely changes the way you think about cooking beef at home. The water bath holds the ribeyes at a precise 130°F for up to an hour and a half, so every slice comes out edge-to-edge medium-rare with zero guesswork. A screaming-hot cast iron skillet then does the heavy lifting on the crust, building that deep mahogany sear in under a minute per side before a quick butter baste adds richness and gloss. The ingredient list is refreshingly short — just salt, pepper, thyme, garlic, butter, and a neutral oil — so there's nothing hidden to worry about for anyone avoiding certain vegetables or allergens. Finishing with a pinch of flaky sea salt right before serving pulls everything together and makes it feel genuinely restaurant-worthy. Whether you slice it against the grain or serve it whole, this is the kind of steak that earns serious compliments at the dinner table.
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 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!