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.
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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
Kosher salt
Fresh ground pepper
Chicago steak seasoning (or your favorite)
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 130°F / 54.4°C.
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Step 2
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.
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Step 3
Lower the sealed bags into the water for three-hour sous vide bath.
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Finishing Steps
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Step 0
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.
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Step 1
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.
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Step 2
Remove the steak from the skillet and place on a cutting board and allow to rest for about five minutes.
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Step 3
Slice up and enjoy a perfect medium-rare sous vide steak!