Sous Vide Butter-Basted Ribeye

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 130 F / 54.4 C
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A flavorful ribeye steak is basted in butter in the Anova Sous Vide Precision Cooker. Yes, it’s just as amazing as it sounds. Plus, it only takes an hour!

Ingredients for 2

  • 1 (16-ounce) boneless ribeye steak

  • Kosher salt and freshly ground black pepper

  • 4 tablespoons unsalted butter

  • 4 sprigs fresh thyme

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 130°F (54°C).

  • Step 2

    Season the steak with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 hour.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the steak from the bag, pat dry, and season with additional salt and pepper.

    • Step 2

      Heat a cast-iron or stainless-steel skillet over medium-high heat for 5 minutes. Add the steak to and sear on the first side until golden brown, about 1 minute. Flip the steak and add the butter and thyme to the pan. As the butter melts, tilt the pan and spoon the butter over the steak until the steak is well-browned on both sides, about 1 minute.

    • Step 3

      Transfer the steak to a cutting board and let rest for 5 minutes. Slice and serve.

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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time