Sous Vide Ribeye Steak
User Reviews
4.4
-
Prep Time
5 mins
-
Cook Time
1 hr
-
Searing Time
10 mins
-
Total Time
1 hr 15 mins
-
Servings
2
-
Calories
711 kcal
-
Course
Main Course
-
Cuisine
American
Sous Vide Ribeye Steak
Description
This method starts by seasoning ribeye steaks with salt, pepper, and herbs such as rosemary or parsley, and including slices of garlic or shallot. The steaks are vacuum sealed or placed in zipper bags and cooked in a water bath held at 134 degrees Fahrenheit or preferred temperature. Cooking times range from 1 to 3 hours depending on thickness and doneness preference. The sous vide process cooks the meat evenly without overcooking edges.
Before serving, the steaks are seared on a hot pan with butter and olive oil to develop a browned crust and optional mushrooms or onions sauteed separately for added texture and flavor. This produces ribeyes that are tender and juicy inside with a contrasting crust outside.
Sous vide steak works well for dinner or special meals where control over doneness and texture is prioritized.
If using frozen ribeye, increase the minimum cooking time to 2 hours to ensure thorough cooking.
Ingredients
Sous Vide Steak
- 2 ribeye steak
- salt to taste
- black pepper to taste
- rosemary thyme or parsley
- 1/2 garlic or shallot
Searing the Steak
- 2 Tablespoons butter
- 4 ounces mushrooms optional, or onions
- 2 Tablespoons olive 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.
- 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.
- 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.
- 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
- When cooking frozen ribeye steaks, increase sous vide cooking time to at least 2 hours for proper doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 711 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 711kcal | 36% |
| Carbohydrates | 3g | 1% |
| Protein | 47g | 94% |
| Fat | 58g | 89% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 168mg | 56% |
| Sodium | 211mg | 9% |
| Potassium | 810mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
