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.