Well, if you’re craving a fancy and delicious dinner to impress someone, then look no further. This is the most guaranteed and easiest recipe for you to cook the beautiful, marbled, and lean Ribeye steak. Even I am always impressed by how delicate and juicy the steak is using the Sous Vide technique!
The secret to the success of this recipe lies in its technique. It all depends on cooking the steak in a water bath or the literal translation of Sous vide ‘under vacuum.’ This allows the steak to be evenly cooked and gives it a moist and soft taste unlike any other.
Some Tips to consider
- It’s essential to season the steak generously before the Sous Vide step. This will enhance the natural steak flavor and tenderize it.
- A 1-inch thick steak usually takes about 45 minutes to cook, while it takes 1 hour for 1.5 inches and 1.5 hours for 2 inches.
- You can Sous Vide frozen steak simply by increasing cooking time by 30 minutes.
- It’s best to cook this meat cut to medium-rare or medium at 135°F (57°C) to retain the tenderness, texture, and flavor of the meat so it doesn’t become chewy. However, you are free to cook it to any doneness you prefer.
Here’s a Temperature/doneness guide for you
|Steak Doneness||Temperature used|
|Well done||165°F (73°C)|
How to Cook Sous Vide Ribeye Steak
- 2 Ribeye steaks (try to go for the 1 1/2 –inch thick)
- 2 teaspoons or to taste of flaky salt
- 1 teaspoon or to taste of black pepper
- 1 tablespoon of olive oil
- 2 tablespoons of butter
- Fresh rosemary (optional)
- To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 135°F (57°C). Leave it to preheat.
- Season your Ribeye steak by rubbing ½ tablespoon of olive oil on both steak sides. Sprinkle salt and pepper generously on both sides.
- Now, for the ‘Water displacement’ technique, you will need to put your steak in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
- Dip the bag completely into the sous vide container.
- When the time is done. Transfer the bag with the steak to cool off in the refrigerator for 10 minutes.
- Remove excess moisture from the steak with a paper towel. Sprinkle some salt and pepper according to taste.
- On a hot iron skillet, put on a medium-high flame, sprinkled with the rest of the olive oil, sear your steak for 1 minute on each side.
- Slice the meat into strips. Dish it up with mashed potatoes and veggies. Enjoy!