Sous Vide Ribeyes
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Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 2
Ribeye Steak(s) - 1 per person (more if you want amazing leftovers/meal-prep)
Sea salt - generous (smoked salt is also excellent)
Garlic powder - to taste (can be omitted)
Onion powder - to taste (can be omitted)
Smoked paprika - to taste (can be omitted)
Rosemary sprig - 2 per steak
Oil (avocado, walnut, almond, ghee) - 1 Tbsp. per steak/bag (added directly to bag)
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
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Step 2
Season each side and place your seasoned steaks in individual bags with oil. Put 1 sprig of rosemary on each side of the bag - roughly centered against the steak's sides.
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Step 3
Remove air from bag(s) using water method or vacuum sealer, and place sealed bags into hot water bath for 2 hours.
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Step 4
Once cooked, remove steak(s) from bag(s). Remove any rosemary sprigs that may be stuck to the steak(s). Pat meat dry with a paper towel.
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Step 5
After drying, finish in a hot oiled skillet or on a preheated (450-600*F) grill (30-60 seconds per side).
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Step 6
Let finished steaks rest 5-10 minutes.
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Step 7
Enjoy!
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Step 8
*Note on finishing: -Pan finish will give you a light "crust" on the steaks, which adds a pleasant layer of texture. -Grill finish will give you beautiful grill marks and add a touch of smokiness.