Sous Vide Ribeyes

Med-Rare Ribeyes

Author

Michael St.Thomas

I like food!

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 128F / 53.3C

Ingredients

• Ribeye Steak(s) - 1 per person (more if you want amazing leftovers/meal-prep)
• Sea salt - generous (smoked salt is also excellent)
• Garlic powder - to taste (can be omitted)
• Onion powder - to taste (can be omitted)
• Smoked paprika - to taste (can be omitted)
• Rosemary sprig - 2 per steak
• Oil (avocado, walnut, almond, ghee) - 1 Tbsp. per steak/bag (added directly to bag)

Directions

1. Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
2. Season each side and place your seasoned steaks in individual bags with oil. Put 1 sprig of rosemary on each side of the bag - roughly centered against the steak's sides.
3. Remove air from bag(s) using water method or vacuum sealer, and place sealed bags into hot water bath for 2 hours.
4. Once cooked, remove steak(s) from bag(s). Remove any rosemary sprigs that may be stuck to the steak(s). Pat meat dry with a paper towel.
5. After drying, finish in a hot oiled skillet or on a preheated (450-600*F) grill (30-60 seconds per side).
6. Let finished steaks rest 5-10 minutes.
7. Enjoy!
8. *Note on finishing: -Pan finish will give you a light "crust" on the steaks, which adds a pleasant layer of texture. -Grill finish will give you beautiful grill marks and add a touch of smokiness.

Finishing Steps