Sous Vide Ribeye Steak

(50)

Harvey Persson

Fort Worth

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 ...

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This 2 inch thick prime steak was bagged and dropped in a 128°F bath for 3.5 hours using my Anova Sous Vide Precision Cooker . After which, it was pulled from the bag, dried, seasoned with kosher salt, fresh ground black pepper and then placed on a hot cast iron with plenty of aromatics and butter basted to achieve that perfect crust. Served with a loaded baked potato and roasted asparagus. Melt in your mouth tender!
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Ingredients for 2

  • Ribeye steak, 1.5-2

  • Kosher Salt

  • Black pepper

  • Thyme

  • Rosemary

  • Butter

Directions

  • Step 1

    Set Anova Sous Vide Precision Cooker to 128°F / 53.3*C

  • Step 2

    Place steak in vacuum bag or resealable ziplock bag.

  • Step 3

    Place in water bath and sous vide for 3.5 hours.

    • Finishing Steps

    • Step 0

      Remove steak from bag. Pat dry. Season liberally with salt and pepper

    • Step 1

      Heat cast-iron skillet over high heat for 5 minutes. Add butter, and add steak and herbs. Baste steak with butter, searing steak for 1-2 minutes per side.

    • Step 2

      Slice, serve, and enjoy the best steak ever!

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128 F / 53.3 C Recipe Temp
Recipe Time
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