Seed Oil Free Sous Vide Steak

Total time1 hr 50 min

Prep time10 min

Cook time10 min

4.5

(8)

About Fig

Fig 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)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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!