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Sous Vide Ribeye Steak

Sous Vide Ribeye Steak
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Learn how to perfectly cook a delicious Sous Vide Ribeye Steak with our easy-to-follow recipe. Juicy, tender, and full of flavor – a must-try for steak lovers!

Ingredients

Scale
  • 1 1/2 to 2 pounds (680 to 900 g) beef steaks (1 large ribeye)
  • Kosher salt and freshly ground black pepper to taste
  • 2 fresh thyme sprigs (optional)
  • 2 fresh rosemary sprigs (optional)
  • — For Finishing Steps —
  • 1 tablespoon (15 ml) vegetable oil
  • 1 tablespoon (15 ml) unsalted butter
  • 3 to 4 fresh thyme sprigs (optional)
  • 3 to 4 fresh rosemary sprigs (optional)
  • 1 small shallot, sliced (optional)
  • 2 whole cloves garlic, smashed (optional)
  • Coarse sea salt to finish

Instructions

  1. Step 1: Set your sous vide device to the desired temperature as indicated in the Anova app charts. Wait until the water reaches this temperature before placing your steak in.
  2. Step 2: If you intend to cook and consume immediately, season the steak generously with salt and pepper, then place it into a vacuum seal bag or a sturdy plastic bag. For freezing or later cooking, skip seasoning now and add it before cooking.
  3. Step 3: If you’re using herbs like thyme or rosemary, place a few sprigs in the bag, ensuring they’re evenly distributed on each side of the steak.
  4. Step 4: Seal the bag using a vacuum sealer, or if using a zippered bag, use the water displacement method to seal.
  5. Step 5: Submerge the sealed bag in the preheated water, ensuring the intake and outflow areas of your sous vide device are unobstructed. The steak should sink if properly sealed.
  6. Finishing Steps – Stovetop
  7. Step 0: Remove the steak from the bag and lay it on a plate lined with paper towels. Carefully dry both sides. If you didn’t season it before sealing, add salt and pepper now.
  8. Step 1: Turn on your kitchen vents and open windows. Heat a heavy cast-iron or stainless steel pan with vegetable oil over your hottest burner until the oil begins to smoke.
  9. Step 2: Use tongs or your fingers to gently place the steak in the pan. If you like, add a bit of butter to the pan, which, due to its milk solids, will help create a dark crust and add a slightly bitter, charred taste. For a cleaner sear, leave out the butter at this point.
  10. Step 3: Optionally, add aromatics such as whole thyme and rosemary sprigs, sliced shallots, or smashed garlic cloves to the pan.
  11. Step 4: After 15 to 30 seconds, turn the steak to sear the other side. Continue flipping every 15 to 30 seconds until both sides are evenly browned, which should take about a minute and a half. If you didn’t use butter earlier, add it about 30 seconds before the steak is done for extra richness.
  12. Step 5: Use tongs to pick up the steak and sear the edges by pressing them against the hot pan. Rotate to brown all edges, which should take roughly 45 seconds.
  13. Step 6: Move the steak to a wire rack positioned over a baking sheet. When ready to serve, heat any remaining fat and juices in the pan until they sizzle, then pour them over the steak to enhance its flavor and texture. Serve immediately with coarse sea salt for added taste.

Notes

  • Consider infusing fresh thyme and rosemary sprigs into the bag before sous vide for added flavor.
  • Ensure the steak is thoroughly dried before searing to achieve a crispy crust.
  • Enhance the steak’s flavor by adding aromatics like shallots or garlic during searing, and finish with a sprinkle of coarse sea salt.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-ribeye-steak/