Sous Vide Ribeye Steak

Now that we are in the middle of winter, I can’t just throw some steaks on the grill. Previously I have made steaks inside, but it can get smoky and messy with the oil. I decided to try using the sous vide tool now since it would help with that. It turned out pretty good but has required some tinkering.

Unlike when I have done fish, you don’t need to get the steak ready early. All you need to do is put the steak in a bag and start the sous vide going.

The other tricky part is finding the temperature you want to cook your steak. I used the Serious Eats guide but want to note that every time experts say to cook to 140 degrees F for a medium steak but it is always still quite rare when we do that. (Fine for me, not for K.) So, keep that in mind if you have that issue.

Directions for Sous Vide Ribeye

  • Butter
  • Oil
  • Herbs (I used rosemary)
  • Kosher salt
  • Pepper
  • Ribeye Steaks (about 1 inch thickness)

Prepare the sous vide to 145 degrees F or whichever temperature you prefer. Sprinkle some salt and pepper on both sides of the steak. Then place the steak and any herbs you wish to use in your bag (I use a freezer bag) then use water displacement or a vacuum sealer for it. When ready, place the bag in and cook for 1 hour. When done, remove the steak from the bag and pat it dry with paper towels.

Heat some oil in a cast iron skillet over high heat until starting to smoke. Then, add the steak (and add 1-2 Tablespoons butter now or wait until the end) and begin searing it. Flip the steak every 90 seconds until it is browned enough for your liking. Add the butter at the end if you haven’t added it yet. Let the steak rest for about 10 minutes then serve.

 

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