When it comes to making restaurant-quality steaks at home, sous vide ribeye is the way to go! With this recipe, you'll learn how to make juicy and tender sous vide ribeye steaks with a perfectly medium-rare center. You'll learn tips for choosing the perfect cut of steak, how long each type of steak should be cooked for, and how to serve your delicious sous vide ribeye steaks finished off with your favorite seasonings and sauces. Try this recipe now and experience an unbeatable dining experience right in your kitchen!
1 - Why you will love this sous vide ribeye recipe
Grilling or pan-frying steak can be a challenge at home. It's hard to get the perfect medium-rare center and consistent doneness throughout. The temperature also has to stay as even as possible, which is difficult with traditional methods. That's why pre-cooking your ribeye sous vide before searing it is such a great option! By cooking it in a precisely regulated water bath, you can get exactly the doneness you're looking for every time. Plus, the steaks come out juicier and more flavorful than ever before!
This sous vide ribeye recipe will help you make restaurant-quality steaks at home. You'll learn how to choose the perfect cut of steak, how long each type should be cooked for, and how to finish your sous vide ribeye off with your favorite seasonings and sauces. With this recipe, you can get perfectly juicy and evenly cooked medium-rare steaks every time! So fire up your grill or pan and follow this easy recipe now for an unbeatable dining experience right in your kitchen!
** Happy cooking! **
- Perfectly cooked, juicy and tender steaks every time:
With sous vide cooking, you can get perfect medium-rare steaks with consistent doneness throughout. Plus, the steaks come out juicier and more flavorful than ever before!
- Quick and easy to make:
This sous vide ribeye recipe is simple, fast, and convenient. You just have to prepare the steak, season it with your favorite flavors, vacuum seal it in a bag, and then cook it in a precisely regulated water bath for the perfect amount of time.
- Variety of options:
This recipe gives you the freedom to customize your steaks with whatever sauces or seasonings you like - from classic garlic butter to spicy chimichurri sauce. So get creative with your sous vide ribeye and let your palate guide you!
With this recipe, you'll be making restaurant-quality steaks at home in no time!
2 - What meat to use for this recipe?
Ribeye steaks are the perfect cut of meat for this sous vide recipe. The higher fat content ensures that it stays juicy and flavorful, while the marbling makes sure that it cooks evenly throughout. Plus, ribeye has a robust flavor profile that stands up well to strong seasonings and sauces.
When selecting the best cut of ribeye for this sous vide recipe, look for steaks that are thick, well-marbled, and evenly shaped. Avoid any steaks with a lot of fat on the edges or large gristle pieces. If possible, buy grass-fed beef as it has more flavor and is higher in healthy fats.
3 - Using wagyu for this sous vide steak recipe
If you're looking to take your sous vide ribeye steak recipe up a notch, using wagyu beef is the perfect way to do so. Wagyu beef has an incredibly high marbling and fat content, making it incredibly juicy and tender. Plus, its intense flavor profile pairs perfectly with bold seasonings or sauces. With wagyu beef, you'll get the most flavorful and succulent steaks imaginable! So if you want to impress your guests with restaurant-quality steaks at home, try this sous vide ribeye recipe with wagyu beef for an unforgettable dining experience.
4 - What's sous vide cooking and why?
Sous vide cooking is the modern chef's go-to technique, as it requires minimal effort and delivers consistent results. Vacuum-sealed food is submerged in a precisely controlled hot bath for an even cook that preserves all the flavorsome juices, making sous vide perfect for busy home cooks who want to avoid overcooking delicate cuts of meat like ribeye steaks. Not only does sous vide guarantee perfectly cooked steak with consistent doneness from edge to center every single time - you can also meal prep ahead of time!
5 - Success Tips
- Make sure to get all the air out of the bag before cooking:
When vacuum sealing your steaks in sous vide bag, it's important to make sure you get as much air out of the bag as possible. This is key for evenly cooked and flavorful steaks. We recommend using a chamber vacuum sealer or an external pump for the best results.
- Get creative with seasonings and sauces:
This sous vide ribeye recipe gives you plenty of opportunities to customize your steaks with whatever flavors you like! From garlic butter to chimichurri sauce, the possibilities are endless. Experiment with different flavor combinations until you find one that you love!
- Let your steaks rest after cooking:
Once your sous vide ribeye steaks are done cooking, let them sit for at least 10 minutes before serving. This will allow the juices to redistribute evenly throughout the steak – giving you a much juicier and more flavorful steak!
Follow these tips and you'll be sure to make restaurant-quality sous vide ribeyes every time!
6 - Your sous vide ribeye steak recipe
- 15 oz. Ribeye 1.5u0022
For the Rub/Seasoning:
- 1 tablespoon Diamond Crystal Kosher Salt
- 1 tablespoon ground black peppercorn
For the Sear:
- 1 tablespoon olive oil (or enough to brush the entire cut and pan)
- 1 tablespoon butter (Recommended: Black Truffle Butter)
- Guerande OR Camargue sea salt (optional)
- Generously season your ribeye steaks with the rub until you've achieved your desired flavor.
- To bring out the full flavor of your steaks, place them in a sealable bag with generous amounts of thyme, rosemary, and garlic on both sides. Make sure to securely close the bag so all ingredients are safely contained within.
- To achieve a tender texture and MEDIUM-RARE cook, set your Anova cooker to 8 hours at an exact temperature of 130°F. This range should be between 130°-135°F for optimal results. For a firmer texture, reduce the cooking time to 2, 4, or 6 hours according to personal preference. If you like your meat rare/well done, adjust the target temperature to taste: - Rare: 120 to 125 degrees F - Medium: 140 to 145 degrees F
- Immerse the meat into the sous vide bath and leave it until the cooking process is complete.
- When the desired temperature is achieved, take out your sous vide steaks and place the in an ice bag for around 20-30 minutes (depending on how thick the cut of meat is).
- While the meat sits in the ice bath, prepare your grill OR your heat up a cast iron pan, per preference: - If you are using a charcoal grill: to get your grill going, follow the instruction manual for direct cooking and heat to a high temperature with three-quarters or full chimney capacity. Allow the charcoal to 10-15 minutes to become hot. Gather the embers together into a mound, then add extra coal if needed to build an intense blaze. - If you are using a cast iron skillet: Pour about a tablespoon of olive oil into your skillet, and let it heat up on high for 10-15 minutes or until the oil starts to give off smoke.
- After 20-30 minutes, carefully remove the bag from the ice bath and discard it. Then, with a paper towel, gently take out any herbs or garlic that remain on top of your meat before drying off any excess moisture.
DIRECTIONS FOR SEARING
- If you haven't already, brush your grill or cast iron pan with olive oil and then carefully sear the meat for 1-3 minutes on each side (or longer if desired). For those of you who prefer cooking with a coal or gas BBQ, the ideal way to sear your meat is on an open flame - keep the lid up if you like it rarer inside, and close it for medium-done.
- Once the desired temperature has been achieved, carefully transfer the meat to a cutting board.
- Generously season meat with butter (I highly advise trying black truffle salt, but any kind of butter will do).
- Lightly cover your creation with aluminum foil and let it sit for approximately 5 minutes.
- For a delicious flavor, season with Guerrande salt and then cut into slices.
7 - Storage instructions
The cooked sous vide ribeye can be stored in the fridge for up to 3 days. To maximize its shelf life, wrap it with butcher paper or aluminum foil and place it in an airtight container. When you're ready to eat, heat it up either by searing it on a pan or grilling over medium-high heat for about 1-2 minutes per side.
8 - Side dishes
Whether you're preparing a romantic dinner or hosting a large gathering, sous vide ribeye steaks are sure to please. For an extra special touch, consider some of these amazing side dish ideas that perfectly complement your perfect steak:
This classic vegetable combination is sure to please any palate. Roast the Brussels sprouts in the oven for about 15 minutes, before adding in the onions and finishing with a drizzle of balsamic vinegar.
With its creamy texture and garlicky flavor, mashed potatoes are a perfect side dish for steak. Peel, cube, and boil potatoes until they’re soft enough to mash. Then add butter, garlic, salt, and pepper to taste, and mash until you’ve reached the desired consistency.
This easy side dish is ready in a snap! Just brush some olive oil on the asparagus, season with salt and pepper, and grill for about 5 minutes. Enjoy your sous vide ribeye with this delicious and nutritious side dish.
If you have a sous vide immersion circulator, why not use it to make deliciously juicy and tender sous vide boneless ribeye steak? The sous vide method of slow-cooking food in a water bath ensures that the meat will be cooked evenly and to perfection. It also allows you to season your steak with herbs, freshly ground black pepper, and other flavors before finishing it off with an intense sear for added flavor and texture. With this sous vide boneless ribeye steak recipe, you can experience restaurant-quality steak right in your own kitchen! And once you’ve mastered the sous vide technique, you can apply it to other sous vide dishes, too – the possibilities are endless. So grab your sous vide machine and get ready to enjoy perfectly cooked meat every time!
Frequently Asked Questions
Sous vide is a French term that means “under vacuum”. The technique was developed in the 1970s by Georges Pralus, a French chef who wanted to find a way to cook food while preserving its natural flavors and texture. Since then, sous vide has become increasingly popular among chefs and home cooks alike as a way to obtain restaurant-quality results at home. With the help of modern sous vide machines, you can now easily recreate the same delicious meals at home.