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Sous Vide Ribeye Steak With Garlic Herb Butter

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.

Ingredients

Scale
  • 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

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

Find it online: https://sousviderecipe.com/sous-vide-ribeye-steak-with-garlic-herb-butter/