Sous vide rib eye steak is perfectly cooked steak every time. With sous vide cooking you can get consistent results so your steak is brown and crusty on the outside and juicy in the middle. Make steak house quality steak at home!
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Rib eye steak is one of my family’s favorite dinners – and nothing beats being able to make a tasty, juicy steak without leaving the comfort of your home. By using a sous vide immersion cooker you can make sure your rib eye steak is perfectly cooked every time, just like a fancy steakhouse.
When grilling or pan frying steak it is very difficult to make sure it is not over cooked or under cooked. Even with a instant read meat thermometer you can miss the precise moment at which your steak has reached the optimal temperature and end up with steak that is over done..
This is especially annoying because steak is costly. When I buy expensive steak I don’t want a mediocre meal, I want a delicious meal. Before I got a sous vide I rarely cooked steaks at home but now it is quick and easy to make a perfect steak.
What is Sous Vide Cooking?
A sous vide cooker works by heating a large pan of water to a uniform temperature. Food is cooked by sealing it in a ziploc bag or vacuum sealed bag and immersing it in the hot water bath.
As the food cooks in the bag it reaches the temperature of the water, but it can’t get any warmer. So a steak cooked in a sous vide at 130 F will reach exactly 130 F but not warmer. So it is not possible to overcook your steak. From edge to edge your steak will be the temperature that you desire.
After the sous vide cooking you will want to sear the steak quickly in a frying pan or on the grill. This gives the steak a nice crusty brown exterior, which goes perfectly with the juicy, pink interior.
Is Sous Vide Cooking Safe?
Sous vide is a safe way to cook your food. To ensure food safety you need to kill off any harmful bacteria that are in the food. Killing bacteria depends both on the temperature you heat the food to and the time for which you cook it.
In sous vide cooking you cook the food at the lower temperature for a longer time, so the food is safe. In fact the longer cooking time is one disadvantage of sous vide from my point of view. Luckily this cooking time is almost completely hands off.
What is the Best Rib Eye Sous Vide Temperature?
Here are the suggested temperatures for cooking sous vide rib eye steak:
- 125°F – rare – cool red center
- 135°F – medium rare – warm red center
- 145°F – medium – warm pink center
- 155°F – medium well – slightly pink center
- 165°F – well done – little or no pink
What temperature is best will depend on your taste. I cook my sous vide rib eye to 130 F, which is perfect for my family and me.
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Advantages of Sous Vide Steak
To sum up here are the advantages of sous vide rib eye
- Cooked precisely, to the exact level of doneness desired
- Simple recipe requires only a few minutes of hands on attention
- Delicious and juicy steak
Seasoning Sous Vide Steak
Before cooking the sous vide rib eye the steak needs some seasoning. You can sprinkle the steak a seasoning like lemon pepper seasoning or just use a generous amount of salt and pepper.
I also like to include herbs and aromatics in the bag with the rib eye steak to help flavor it as it cooks. Garlic works well or shallots along with herbs like thyme, rosemary and parsley. I generally just use whichever fresh herbs I have around.
Can I Sous Vide Frozen Steak?
Sous vide cooking works amazingly well with frozen steak. The meat will need to stay in the sous vide cooker for a little longer, but other than that there is no difference in the recipe.
As a rule of thumb for sous vide cooking frozen meat you should double the minimum cooking time. So for this recipe frozen rib eye steaks should be cooked for at least 2 hours.
Being able to use frozen steaks makes buying meat in bulk easy. Buy a large package of steaks at the grocery store, season the steaks and package them individually in bags and freeze. Then when you are ready to make steak you can just take out as many steaks as needed and put them in the sous vide.
How to Make Sous Vide Rib Eye Step by Step
1. Set the Temperature of the Sous Vide
Use the chart above to set your sous vide to your desired temperature. My Anova sous vide will beep and let me know when the water has reached the desired temperature.
2. Prepare the Rib Eye Steak
While the sous vide reaches temperature put steak in a bag for sous vide cooking. You will want to season the steak with salt and pepper or your favorite steak seasoning along with garlic or herbs before sealing it in the bag.
Sous vide cooking works best with a steak that is thick, at least 1″ thick. A thinner steak won’t give you the desired contrast between a juicy interior and a crusty brown exterior.
If you don’t have a vacuum sealer you can use a plastic bag with a zipper to hold the steak.
3. Put the Rib Eye Steak in the Sous Vide
Once the water bath has reached the cooking temperature it is time to put the steak in. If you used a vacuum sealer you can just drop the bag in the water.
If you used a plastic bag use the water immersion method to seal the bag. Leave the zipper slider partly open at the top, and carefully lower the bag into the water, keeping the top out of the water. As the bag lowers the water pressure will push any excess air out of the bag. Once the steak is submerged close the bag completely.
4. Cook the Rib Eye Steak
When the cold steak enters the water the temperature of the water bath will decrease by a few degrees. Start timing the cooking once the water gets back to the temperature it is set at.
Let the rib eye steak cook in the water bath for at least 1 hour and up to 3 hours. This give you a large window of time to work with!
5. Make a Mushrooms
Since you need to heat up a frying pan to sear the steak you might as well make a saute some mushrooms or onions to serve with it. About 15 minutes before you want to eat heat a heavy frying pan over medium heat.
Add some butter and mushrooms or onions and saute the vegetables for about 10 minutes, until they have softened. Then push them to the side of the pan or remove them to a plate while you sear the rib eye steak.
5. Sear the Rib Eye Steak
Once the mushrooms are cooked turn the heat on the frying pan up to medium high and add some olive oil to the pan. Take the steak out of the water bath, open the bag, remove any herbs or aromatics and pat the rib eye dry with paper towels.
Then sear the steak in the frying pan for 2-3 minutes on each side. A nice brown crust will develop which adds extra flavor and makes the steak look pretty.
Keep the heat medium and only brown the steak for about 3 minutes on each side. If you keep it on the heat too long the interior will start to cook, which will ruin the entire point of using the sous vide!
What to Serve With Sous Vide Rib Eye
After the steak has browned set it aside to rest for 5 minutes before serving. Cover the steak with the mushrooms and serve.
This tasty, perfectly cooked rib eye steak is delicious served with compound garlic butter and mashed potatoes. This recipe will give you perfect steak house quality steak every time!
Sous Vide Steak
- 2 rib eye steak
- salt and pepper to taste
- rosemary, thyme or parsley
- 1/2 shallot
Searing the Steak
- 2 Tablespoons butter
- 4 ounces mushrooms
- 2 Tablespoons olive oil
- Put the sous vide cooker in a water bath and set temperature of the cooker to 130 F.
- While the water reaches the desired temperature prepare the steaks. Season them with salt and pepper. Add a sprig of rosemary or parsley on top of the steaks along with sliced shallots.
- Seal the seasoned steaks in vacuum bags or place them in zipper bags.
- Once the cooker reaches 130 F place the steaks in the water, submerging them completely.
- The temperature of the water will decrease once the cold steaks are added. Once it gets back up to temperature start timing the cooking. Cook the rib eye steaks for 1 - 3 hours.
- About 15 minutes before you are ready to eat heat a frying pan on medium heat and add the butter. Saute the mushrooms until they are soft, about 10 minutes. Romove them from the skillet and set them aside.
- Turn the frying pan up to medium high heat and add the olive oil. Take the steaks out of the sous vide cooker. Remove any herbs and pat the steaks dry with a paper towel.
- Sear the steaks for 2-3 minutes on each side until nicely browned.
- Let the rib eye steaks rest for 5 minutes and serve with mushrooms.
If cooking frozen rib eye steaks increase the minimum cooking time to 2 hours
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 478 Total Fat: 42g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 97mg Sodium: 292mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 23g