Sous Vide Bone-In Ribeye Steak
With a love of all things cooking, Ryan knows that his Anova delivers the best results of any of his kitchen tools and finds himself cranking out the best meals ever.
Ingredients for 4
2-3 pound Ribeye steak, approx 2.5-3" thick
Kosher or sea salt
Fresh ground black pepper
Canola oil for searing (or other high smoke point oil)
Set Anova Sous Vide Precision Cooker to 131°F / 55°C
Season steak liberally with salt
Place in vacuum bag or resealable ziplock bag
Place in preheated water bath and cook for 5 hours
When the steak is nearing the end of its cook, pre-heat a cast-iron (or another type of heavy bottomed pan) over high heat.
Add canola (or other high smoke point oil) to pan and wait until it shimmers and just starts smoking. Place steak in pan for one minute per side.
Remove steak from pan, and slice against the grain to reveal the most perfectly cooked steak ever!