Sous vide ribeye steak is perfectly cooked steak every time.
Prep Time5 minutesmins
Cook Time1 hourhr
Searing Time10 minutesmins
Total Time1 hourhr15 minutesmins
Servings: 2
Ingredients
Sous Vide Steak
2ribeye steak
salt and pepper to taste
rosemarythyme or parsley
1/2shallot or garlic
Searing the Steak
2Tablespoonsbutter
4ouncesmushrooms or onionsoptional
2Tablespoonsolive oil
Instructions
Put the sous vide cooker in a water bath and set temperature of the cooker to 134 F or your desired temperature (see notes).
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 or garlic.
2 ribeye steak, salt and pepper to taste, rosemary, 1/2 shallot or garlic
Seal the seasoned steaks in vacuum bags or place them in zipper bags.
Once the cooker reaches 134 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 ribeye 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. If you want mushrooms or onions then saute them mushrooms until they are soft, about 10 minutes. Remove them from the skillet and set them aside.
2 Tablespoons butter, 4 ounces mushrooms or onions
Turn the cast iron skillet 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.
2 Tablespoons olive oil
Sear the steaks for 2 minutes on each side until nicely browned.
Let the ribeye steaks rest for 5 minutes and serve with mushrooms or onions.
Notes
If cooking frozen rib eye steaks increase the minimum cooking time to 2 hours.