Sous Vide Ribeye Steak Recipe
These Sous Vide Ribeye Steaks are cooked in a warm water bath to perfection and then butter-basted quickly in the skillet for a beautiful and flavorful brown crust. It’s so tender, juicy and really simple to make at home. It will remind you of those at your favorite steak house.
Servings: 4
Ingredients
- 2 ribeye steaks 1 ½-inch thick
- kosher salt to taste (I used about 2 teaspoons)
- ground black pepper to taste (I used about 1 teaspoon)
- 1 tablespoon olive oil divided
- 2 tablespoons butter
- fresh rosemary optional
Instructions
- Preheat the sous vide cooker: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 135°F (57°C).
- Season the ribeye: Rub the steak with 1/2 tablespoon oil on both sides. Season with salt and pepper.
- Sous vide the steak: Place the seasoned ribeye in a zip-top bag, then seal all but one corner of the bag, and slowly place it in a pot filled with cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Place the bag into the water bath in the sous vide container. Make sure the steak is fully submerged while the seams of the bag are above the water.
- When the timer goes off, remove the bag from the water bath and transfer it to an ice bath or refrigerator. Let it chill for about 10 minutes.
- Sear the steak: Remove the steak from the zip-top bag and wipe off the moisture with paper towels. (It’s important to dry the surface completely)
- Season with more salt and pepper if necessary.
- Place the cast-iron skillet on medium-high heat. Once very hot, add the remaining oil and butter. When the butter is melted, add the steak and optional rosemary. Sear about 1-2 minutes per side until nicely browned.
- Slice against the grain and serve with potatoes and veggies.