Sous Vide Beef Ribeye Steak
The Ribeye is the ultimate cut of beef. The marbled “eye” of the steak has an ultra beefy flavor, and the “cap” is rich in flavor and melts in your mouth when properly cooked. With down to the degree precision, a sous vide ribeye delivers edge to edge perfection.
- Vacuum Sealer
- Vacuum Bag
- Paper Towels
For Sous Vide Cooking
- 1 each Beef Ribeye bone in or boneless
- Kosher Salt
- Fresh Cracked Pepper
- 1 tbsp Extra Virgin Olive Oil or unsalted butter
- 1 sprig Fresh Thyme
- 1 each Garlic Clove whole, skin on, crushed
For Searing the Ribeye
- 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- 1 tbsp Unsalted Butter for basting, can be substituted for oil
- 1 pinch Fleur de sel
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Using the ruler on the side of the snap weight, measure the thickness of your steak at its thickest section.Thickness: 1 inch Freshness: fresh Time: 1 hour, 17 minutes
- Choose your preferred doneness.Taste: Medium rare Temperature: 129.2 °F
- Generously season the steak with salt and pepper before placing it in the vacuum bag along with olive oil or unsalted butter, garlic, and a sprig of thyme or rosemary.1 each Beef Ribeye, Kosher Salt, Fresh Cracked Pepper, 1 tbsp Extra Virgin Olive Oil, 1 sprig Fresh Thyme, 1 each Garlic Clove
- Using the vacuum sealer, make sure that the ribeye is completely sealed and that any excess air has been removed from the bag.
- Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.
- Allow the steak to sous vide for the duration of the given cooking time.
- Once the ribeye has finished cooking, carefully remove the steak from the water bath.
- Remove the steak from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray with a roasting rack. We suggest allowing the steak to cool down uncovered in the refrigerator for 15 minutes. You can also place the entire bag with the steak still sealed inside into a large ice bath. Cooling the steak down will prevent overcooking after the steak is seared.
- Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to smoke lightly, start by searing the fatty edge of the ribeye before searing each side for approximately 1 minute. When searing the last side, add the butter and aromatics to the pan and spoon the aromatic butter over the steak.1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- Your ribeye can be enjoyed whole or thinly sliced. For added flavor and texture, we suggest finishing with a pinch of Fleur de sel or flaky sea salt.
Nutrition PER SERVING
Calories: 229kcalCarbohydrates: 1gProtein: 0.4gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 31mgSodium: 41mgPotassium: 16mgFiber: 0.2gSugar: 0.02gVitamin A: 398IUVitamin C: 2mgCalcium: 9mgIron: 0.3mg
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)