Chicken Free Sous Vide Steak
Sous vide is one of those techniques that sounds intimidating but actually makes cooking a perfect steak more approachable than ever. The immersion circulator holds the water at a precise 130°F the entire time, so you get edge-to-edge medium-rare without any guesswork. Thyme and crushed garlic tucked into the bag infuse the ribeye with subtle aromatics as it slowly comes up to temperature, and then a screaming-hot cast iron skillet delivers that deep mahogany crust in under two minutes. Basting with foaming butter at the very end adds richness and a glossy finish that makes the whole thing look like it came out of a steakhouse kitchen. The ingredient list is refreshingly straightforward — just beef, a few pantry staples, and fresh herbs — so there's nothing hidden to worry about. A final pinch of flaky sea salt right before serving pulls every flavor into focus. Whether you slice it against the grain or serve it whole, this is the kind of steak that makes people put down their forks and ask how you did it.
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!