Sous Vide Ribeye Recipe
The Ribeye is a beloved cut of meat full of rich flavor. Sous vide will enable you to cook the steak exactly to your liking every time. This recipe calls for a couple hours of cook time at low temperature, followed by a quick sear.
Equipment
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer optional
- Vacuum Seal Bags or Ziploc like bags
- Skillet or grill
Ingredients
- 1 rib eye steak 1.5 - 2 inches thick
- Kosher salt and fresh ground pepper to taste
- 2 fresh rosemary sprigs optional
- 2 fresh thyme sprigs optional
- 2 cloves garlic (minced or smashed) optional
- 2 tbsp ghee (or butter) for a skillet finish or extra virgin olive oil for a grill finish
Instructions
- Set the sous vide machine to 54°C / 130°F to preheat the water.
- Season and bag the ribeye generously with salt, pepper, garlic and rosemary and thyme sprigs.
- Seal the bag and cook in the sous vide container for 2 hours.
- When the ribeye is ready, take it out of the vacuum sealed bag. Pat dry the ribeye.
- Put a pan on high heat and sear the ribeye on all sides with ghee, 1 to 2 minutes per side including edges (5-8 minutes total). Alternatively, sear the steak with olive oil over a grill.
- When ready to eat, finish with salt and be sure to slice the steak against the grain. Enjoy your perfectly cooked ribeye immediately!
Notes
You can of course cook more than one ribeye at a time. Just make sure the ribeyes do not overlap (e.g. stack) in the sous vide bag.