Delicious and flavorful Ribeye steak, cut from a marbled beef tenderloin. The steak is cooked sous vide, so it retains its juices and flavor and the cooking is spot on - every time.
Recipe for sous vide ribeye
Delicious and flavorful ribeye steak, cut from a marbled beef fillet. The steak is prepared sous vide, so it retains its juices and strength, and the cooking is spot-on every time.
Ribeye is considered by many to be the ultimate steak, as it has plenty of flavor from the fat and great tenderness. If you prefer to cook in the oven, we have a recipe for oven-roasted ribeye roast here.
In my world, a ribeye steak should be served with French fries and a good sauce, such as Bearnaise sauce (which can also be made sous vide simultaneously), pepper sauce, or mushroom sauce.
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Servings: persons
Sous Vide Ribeye
Delicious and flavorful Ribeye steak, cut from a marbled beef tenderloin. The steak is cooked sous vide, so it retains its juices and flavor and the cooking is spot on - every time.
Equipment
- Sous Vide
- Frying Pan
- Stove
Ingredients
- 2 pcs. Rib Eye preferably thick, minimum 3.5 cm - but preferably 5 cm
- Salt and Pepper
- 28 gram Oil for frying - can be replaced by ghee
- 28 gram Butter
- Flake Salt
Instructions
- Start by setting your sous vide to the desired temperature. I typically cook beef steaks at 55 degrees Celsius (131 degrees Fahrenheit), which gives a nice medium rare.
- Season the meat with salt and pepper on both sides.
- Vacuum seal the meat, you can easily place them in the same bag, just make sure there's space between them.
- Cook them for 2 hours in the water bath. The thicker they are, the longer they need to cook. If you have 5 cm thick steaks, I recommend 3 hours in the water bath.
- Remove the meat from the vacuum bag and dry it well, either with paper towels or a clean dish cloth.
- Heat a pan or grill to the highest possible temperature, since you only need to sear the meat - it's already cooked. Too high heat for too long will overcook the meat.
- The meat only needs to be seared for about 30-45 seconds on each side.
- If you're using a pan, add oil to the pan and when the meat is on, add a dab of butter as it cooks. If you're using ghee, just add it at the same time as the meat.
- Take the meat off the pan/grill and it is ready to serve.
- Add freshly ground pepper on top and sprinkle with flake salt.
- Bon appétit.