Sous Vide Ribeye Steak
Foodie and home "chef". Aircraft maintenance and engineering professional for nearly four decades. Food, cooking and "eating well" have been a long time passion starting in my undergrad college years. Growing up in the Midwest, I wasn't exposed to a large variety of ...
I have always been a fan of steak but, hated overcooking an expensive cut when using the grill alone. Often I just timed my cook, felt the firmness or just plain guessed. More often than not, the result was less than perfection. With the Anova Sous Vide Precision Cooker I never worry about overcooking an expensive cut. The meat is always juicy, tender, and perfectly cooked to the temperature I enjoy the most.
Ingredients for 1
1 ribeye person (I prefer 1.5-inch thick or greater for best results)
2 - 4 fresh thyme sprigs
2 - 4 fresh rosemary sprigs
4 -6 whole garlic cloves peeled and smashed
1 stick of unsalted butter
Fresh ground pepper
Chicago steak seasoning (or your favorite)
Set your Anova Sous Vide Precision Cooker to 130°F / 54.4°C.
Season your steaks with some kosher salt, fresh ground black pepper and insert into your ziplock or vacuum bag with a few sprigs of fresh thyme and rosemary.
Lower the sealed bags into the water for three-hour sous vide bath.
Remove the bag from the water at the end of the cook. Slice open the bag, remove the steak and place it on a few paper towels to dry the surface. Remove herbs and reseason steak.
Heat the stick of butter, smashed garlic cloves and a few sprigs of fresh thyme and rosemary in a small cast iron or saute pan until the butter is bubbling gently and the flavors have infused. Sear steaks for one minuter per side, basting with butter as you go.
Remove the steak from the skillet and place on a cutting board and allow to rest for about five minutes.
Slice up and enjoy a perfect medium-rare sous vide steak!