Sous Vide Ribeye Steak With Garlic Herb Butter: Unleash the Ultimate Flavor

Exploring the world of sous vide cooking transformed my understanding of meat preparation. The first time I tried a sous vide ribeye steak with garlic herb butter, I was amazed at the tenderness you can achieve with this precise method. Compared to traditional grilling, sous vide cooking offers a level of control that ensures each steak comes out perfectly every time.

Growing up, I was used to the coastal flavors of Florida, but the discovery of sous vide opened up a new world of culinary possibilities. I remember the first time I placed a thick ribeye steak in a warm water bath and waited patiently. The result was a melt-in-your-mouth experience that was nothing short of a revelation.

Using sous vide for cooking steaks allows home cooks to achieve restaurant-quality results without any guesswork. The gentle, consistent heat ensures that your steak reaches the desired level of doneness from edge to edge. Pair this technique with a flavorful garlic herb butter, and you have a meal that is both impressive and simple to prepare.

For those looking to elevate their home cooking, learning to create a sous vide ribeye steak with garlic herb butter is a must. The process is straightforward, and the results are nothing short of spectacular. Let’s dive into the essentials of crafting this delicious dish.

Sous Vide Ribeye Steak With Garlic Herb Butter

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Indulge in a mouthwatering Sous Vide Ribeye Steak with Garlic Herb Butter recipe. Learn how to perfectly cook and enhance the flavors for a delightful dining experience.

• Author: Jasmine
• Prep Time: 30 minutes
• Cook Time: 1 hour and 15 minutes
• Total Time: 1 hour and 45 minutes
• Yield: 1 serving 1x
• Category: Main Course
• Method: Sous Vide and Searing
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 (4-5 cm thick) beef ribeye steak (or New York strip or T-bone steak)
• 2 sprigs fresh thyme
• Ground black pepper
• Vegetable oil
• ½ cup (113 g) unsalted butter (at room temperature)
• 2 garlic cloves (peeled, smashed & minced)
• 1/2 tablespoon (8 ml) fresh parsley (minced)
• 1/2 tablespoon (8 ml) fresh thyme (minced)
• 1/4 teaspoon (1 ml) ground black pepper

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Instructions

1. Begin preparing the herb-infused butter two hours in advance. In a small bowl, mash together the butter, garlic, parsley, thyme, and ground black pepper with a fork. Shape the mixture into a log about 1½ inches in diameter using plastic wrap. Enclose it in the plastic wrap and refrigerate to firm up. After about 20 minutes, when slightly solidified, you can reshape it to achieve a perfect round form if desired.
2. For the steak, blot it dry with paper towels. Sprinkle with salt and black pepper. Insert the steak along with the two thyme sprigs into a sous vide bag or a large freezer-safe Ziploc bag. Seal the bag and set it aside.
3. Prepare your sous vide machine in a large pot filled with water, setting it to the target temperature: 125˚F for rare, 130˚F for medium-rare, 140˚F for medium, 150˚F for medium-well, or 156˚F for well done (I opted for 130˚F). Submerge the sous vide bag in the water bath, ensuring the meat is fully covered. Let it cook for 1 to 2½ hours (I cooked mine for 1 hour and 15 minutes).
4. After cooking, take the steak out of the bag and dry it with paper towels.
5. In the meantime, heat a medium cast iron or heavy skillet on high until it is extremely hot. Pour in 1 tablespoon of vegetable oil. Place the steak in the skillet, pressing down to enhance the sear. Sear until it turns a rich brown, approximately 30 to 40 seconds. Turn it over and sear the other side for an additional 30 to 40 seconds. Quickly sear the edges by standing the steak on its sides. Move the steak to a serving dish. Add a ½-inch thick slice of the herb butter on top. Serve immediately.

Notes

• Consider using fresh herbs in the herb-infused butter for a more robust flavor.
• Thoroughly dry the steak before seasoning to ensure a better sear.
• Adjust sous vide cooking time based on desired doneness level for the steak.

Nutrition

• Calories: 800
• Fat: 90g
• Protein: 50g

Sous Vide Ribeye Steak With Garlic Herb Butter: Fundamentals

Fundamentals

Sous vide cooking involves vacuum-sealing food in a bag and cooking it to a precise temperature in a water bath. This technique allows for even cooking without the risk of overcooking, resulting in juicy and tender meats. The key to a successful sous vide ribeye steak lies in selecting a high-quality cut of meat, such as ribeye, New York strip, or T-bone steak.

The right cut of steak ensures the best flavor and texture. When choosing a steak, look for well-marbled meat, as the fat enhances the flavor and tenderness. The sous vide method allows the fat to render slowly, infusing the meat with its rich taste.

Preparation/Setup

Begin by preparing the herb-infused butter two hours in advance. Mash together unsalted butter, garlic, parsley, thyme, and ground black pepper in a small bowl. Shape the mixture into a log with plastic wrap and refrigerate. This butter will add an aromatic, rich flavor to your steak.

Once the butter is ready, blot the steak dry with paper towels and season it with salt and black pepper. Insert the steak and two thyme sprigs into a sous vide or freezer-safe bag, seal it, and set it aside. Preparing your sous vide machine in a large pot filled with water is the next step. Set the temperature to your desired doneness, and submerge the bag in the water bath.

Mastering Sous Vide Ribeye: Techniques and Tips

Technique

The sous vide method allows you to cook your steak to perfection by maintaining a consistent temperature. For a rare steak, set your sous vide machine to 125˚F, and for medium-rare, aim for 130˚F. Cooking times range from 1 to 2½ hours, but the beauty of sous vide is that the extended cooking time only enhances tenderness without overcooking.

After cooking, remove the steak from the bag and pat it dry. Drying the steak ensures a perfect sear, which is crucial for flavor. Heat a cast iron or heavy skillet until it’s extremely hot, and add vegetable oil. Sear the steak quickly on each side for a rich, brown crust.

Tips/Tricks

The key to a successful sear is a hot pan. Ensure your skillet is preheated before adding the steak. This quick sear locks in the juices and enhances the flavor with a delicious crust. Use a meat thermometer to ensure your steak reaches the desired internal temperature.

For added flavor, consider quickly searing the edges of the steak. This step adds a delightful texture and ensures that every bite is as flavorful as possible. Remember to let the steak rest for a minute or two before serving, allowing the juices to redistribute.

Perfecting the Sous Vide Ribeye: Results and Variations

Perfecting Results

Achieving the perfect sous vide ribeye involves attention to detail at each step of the process. The combination of precise temperature control and quick searing results in a beautifully cooked steak. Adding a slice of your prepared garlic herb butter on top enhances the flavor profile with a creamy, aromatic finish.

For those seeking to refine their technique, consider experimenting with different herbs and spices in your butter. This can add a unique twist to your steak, tailoring it to your taste preferences. A well-executed sous vide ribeye is a testament to the power of this cooking method in delivering consistently excellent results.

Troubleshooting/Variations

If your steak isn’t reaching the desired sear, ensure your skillet is hot enough. A lackluster crust often results from insufficient heat. If your steak turns out too rare, simply increase the sous vide temperature slightly next time.

For those interested in variations, consider trying a different cut of steak, such as a tri-tip. Each cut offers a unique texture and flavor, allowing for endless exploration in sous vide cooking. Adjust herb combinations in your butter for a personalized touch.

Serving and Storing Your Sous Vide Ribeye

Serving/Presentation

Presentation plays a key role in the enjoyment of your dish. Serve your sous vide ribeye steak with a generous slice of garlic herb butter melting on top. This not only adds flavor but also enhances the visual appeal. Pair your steak with classic sides like roasted vegetables or a fresh salad.

For a sophisticated touch, consider plating the steak on a cutting board and slicing it into thick strips. This presentation allows your guests to appreciate the even doneness achieved with sous vide cooking. A sprinkle of fresh herbs adds a vibrant finish.

Pairings/Storage

Pair your sous vide ribeye steak with complementary flavors such as garlic mashed potatoes or grilled asparagus. These sides enhance the steak’s richness without overpowering it. For storage, refrigerate any leftovers in an airtight container and enjoy them within a few days.

Reheat your steak gently to preserve its texture and flavor. A quick sear in a hot pan refreshes the crust, bringing back its delightful texture. With proper storage and reheating, your sous vide ribeye can provide a delicious encore performance.

Conclusion

The sous vide ribeye steak with garlic herb butter showcases the power of precision cooking. This method allows home cooks to achieve restaurant-quality results with ease. By mastering the sous vide technique, you can consistently deliver perfectly cooked steaks that delight your senses.

From preparing the herb-infused butter to achieving the ideal sear, each step contributes to a memorable meal. The versatility of sous vide cooking means you can explore endless variations and pairings, making it a valuable addition to any home kitchen. Embrace this innovative method and elevate your culinary skills with confidence.

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