Description
Perfectly cooked sous vide rib-eye steaks are tender and juicy, seasoned simply to highlight their flavor.
Ingredients
Scale
- 2 rib-eye or strip steaks (approximately 10 to 12 ounces each, 1½ inches thick)
- 1½ teaspoons kosher salt
- ½ teaspoon fresh ground black pepper
- 2 sprigs fresh rosemary or thyme (optional)
- 2 cloves garlic (lightly crushed, optional)
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
Instructions
- Remove 2 rib-eye steaks from refrigerator and pat completely dry with paper towels.
- Season both sides of each steak with 1½ teaspoons kosher salt total and ½ teaspoon fresh ground black pepper total.
- Let steaks sit at room temperature for 10 minutes while preparing water bath.
- Fill cooler halfway with hot tap water.
- Add boiling water carefully while monitoring with instant-read thermometer until water reaches 135°F (3 to 5°F above target temperature of 130 to 132°F for medium-rare).
- Ensure enough water to fully submerge both sealed bags.
- Place each seasoned steak into separate heavy-duty zip-top freezer bag. Add 1 sprig herb and 1 clove garlic per bag if using.
- Slowly lower open bag into water bath at angle to force air out using water pressure.
- Seal bag completely just before water would enter opening.
- Place both sealed bags into water bath ensuring complete submersion. Clip bags to cooler side or weigh down if floating.
- Close cooler lid and cook for 60 minutes.
- After 60 minutes, remove bags from cooler and open.
- Remove steaks and pat aggressively dry with paper towels on all surfaces.
- Heat cast-iron skillet over high heat until smoking hot (3 to 4 minutes).
- Add 1 teaspoon olive oil and swirl to coat pan.
- Lay steaks in pan and sear without moving for 1 to 2 minutes until deep brown crust forms.
- Flip steaks and sear other side for 1 to 2 minutes.
- During last 30 seconds, add 2 tablespoons unsalted butter, crushed garlic cloves, and herb sprigs to pan.
- Tilt pan slightly and continuously baste steaks with melted butter using spoon.
- Transfer steaks to cutting board and rest for 2 to 3 minutes.
- Slice against grain if desired or serve whole.
- Spoon remaining butter-garlic mixture from pan over steaks.
- Serve immediately with favorite sides.
Notes
- For additional flavor, try marinating the steaks for a few hours before cooking.
- Adjust cooking time for desired doneness: 1 hour for medium-rare, 1.5 hours for medium.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dishes
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 800
- Sugar: 0g
- Sodium: 2000mg
- Fat: 60g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 70g
- Cholesterol: 180mg
Keywords: sous vide, rib-eye, steak, medium-rare