Steak and sous vide cooking appear to be made for each other.
All of the advantages that the sous vide brings to the table complement a bone-in ribeye steak perfectly. If you like your steaks juicy, sous vide cooking is the way to go.
Don’t have a sous vide machine? Get one, but in the meantime, we’ll show you another way to achieve similar results.
Even if you don’t have one, it’s critical that you read through the sous vide explanations because it will explain why the other method works the way it does.
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PICKING THE PERFECT STEAK FOR THE SOUS VIDE
For sous vide cooking, I prefer bone-in ribeyes. Cowboy steaks, tomahawk steaks, prime rib, and rib roasts are all names for them (they are all pretty much the same cut).
When using traditional cooking methods, we generally avoid bone-in steaks because the bone has a higher specific heat than the meat, requiring more cook time.
We can get all that great flavor and texture from the bone meat by using our temperature controlled sous vide method, and we won’t risk overcooking our food.
Another significant advantage of bone-in steaks is that they are less expensive and have more meat on them.
We got a USDA Choice 2.72 pound steak, which would normally cost $40, for only $13.50! That is $2-3 less per pound than the boneless ones.
Also, when choosing steaks, thicker cuts are preferable. More middle means a thicker cut. My steaks should be between 1.5 and 2.5 inches tall.
If you don’t see any thick cuts, ask the butcher behind the counter; most stores will custom cut one for you for free (our steak was custom cut).
However, because there is no risk of overcooking, a sous vide is also ideal for thin cuts.
WHY SOUS VIDE RIB EYE STEAK?
In French, sous vide means “under vacuum.” It’s a cooking technique in which the food is vacuum-sealed in a bag and then cooked for an extended period of time to a precise temperature in a warm water bath.
There is a small window of perfect doneness when cooking a ribeye steak using traditional methods such as grilling, pan-frying, or baking.
If you miss that window, the steak will become dry and chewy. The sous vide method solves the problem by precisely controlling the temperature.
WHAT IS A SOUS VIDE?
Sous vide, which translates to “under vacuum,” is the process of slowly cooking sealed food in a water bath at a controlled temperature. You may have heard this referred to as precision cooking.
The beauty of sous vide cooking is that your food will never exceed the temperature of the water in which it is immersed. Having said that, it is virtually impossible to overcook your food.
Furthermore, it yields a steak with even doneness from edge to edge. It’s a no-fail, no-stress recipe that will guarantee success.
You don’t need to use a meat thermometer to keep an eye on your steak. Once you’ve tried it, you’ll never go back!
KEY INGREDIENTS FOR SOUS VIDE RIBEYE
- Boneless Ribeyes – Because of its high fat content, ribeye is one of the most flavorful cuts of beef available. Choose steaks that are at least 1 inch thick. Although 1.5′′ thick is ideal, the sous vide method will not work on meats less than 1′′ thick.
- Salt and pepper – These tried-and-true seasonings bring out the natural flavor of the ribeyes without overpowering the garlic and thyme. We don’t season the meat before sealing it in the bag, as you can see. This is due to the fact that the combination of salt and slow cooking actually draws the juices out of the meat – which is exactly what you don’t want! The salt can be vacuum sealed to firm up the fat in the steak, changing the texture.
HOW TO SOUS VIDE RIB EYE?
- Set the Sous Vide Precision Cooker to medium-rare at 133°F (56°C).
- Rub the ribeye steak with oil and season with kosher salt and ground black pepper on both sides.
- Put the seasoned steak in a zip-lock bag and seal it. Using the water displacement technique, seal the bag.
- Cook for 1 hour in a warm water bath with the bag.
- Remove the bag from the water and place it in an ice bath or the refrigerator when the timer goes off.
- Allow it to cool for about 10 minutes.
- Take the steak out of the bag and pat it dry with paper towels. Grill or sear for about 1 minute per side, or until the outside is caramelized. If necessary, season with more salt and pepper.
- Serve by slicing against the grain.
SOUS VIDE TEMPS & COOK TIME
This recipe was created to provide you with the most perfect medium-rare sous vide ribeyes possible. Use these guidelines if you prefer your meat cooked to a different temperature.
- Rare – Preheat your water to 120°F to 128°F and cook for 1 to 2.5 hours.
- Set your water temperature to 129°F to 134°F and cook for 1 to 4 hours for medium rare.
For food safety reasons, if your water temperature is less than 130°F, you should not cook your ribeyes for more than 2.5 hours.
- Medium – Preheat your water to 135°F to 144°F and cook for 1 to 4 hours.
- Medium Well – Preheat your water to 145°F to 155°F and cook for 1 to 3.5 hours.
- Well done – Preheat your water to 156°F minimum and cook for 1 to 3 hours.
HOW DOES SOUS VIDE COOKING WORK?
First, let’s go over the water bath. Every substance has a property known as specific heat.
This roughly translates to how much energy is required to heat something and how much heat energy is stored by that thing.
Aluminium has a low specific heat, which means it heats up quickly and loses heat quickly. This is why a sheet of foil can be touched immediately after it comes out of the oven.
Water, on the other hand, has a very high specific heat, which is why it takes so long to bring a pot of water to a boil.
Also, even if you turn off the heat, the boiling water will remain hot for a long time. Cooking in a water bath is effective because water is excellent at moving and storing heat.
WHAT DOESN’T A SOUS VIDE DO?
You might be thinking as you read this that sous vide equals perfect steaks, and you’d be half right.
When it comes to cooking, temperature and doneness are only two factors to consider (especially with meats).
Browning is something that sous vide cooking does not do. This means no grill marks and no delicious crust or crunch.
The temperature of sous vide food may be ideal, but the taste and texture will be lacking.
Maillard Browning, also known as the Maillard Reaction, is a concept that regular readers of our blog will be familiar with.
The Maillard Reaction occurs around 300°F and is responsible for the distinct flavors of browned foods. This process will never occur because sous vide only cooks at low temperatures.
We’ve kept this recipe simple so you can add and subtract as you see fit. In general, do not add herbs to the surface of the food when cooking at high temperatures because they will burn.
Because spices are mostly oil-based, they all benefit from additional fat, such as butter, to transfer their flavors. Here are a few of our favorite additions:
- When you sear it, put thyme in the butter: this is the most common preparation you’ll see in online videos.
- Rosemary is a popular holiday herb.
- Before the sear, blackened spices such as paprika or cayenne pepper are added.
CAN YOU OVERCOOK RIBEYE STEAK IN THE SOUS VIDE MACHINE?
Because the temperature stays constant, you can’t “overcook” a steak using the sous vide method, but if you leave the meat in the water bath for too long, the texture can become mushy and won’t taste good.
SEAL THE BAG WITHOUT A VACUUM SEALER
This recipe does not necessitate the use of a vacuum sealer. Ziploc Freezer Bags are ideal for sealing food, whether wet or dry.
The “water displacement method” is used to force all of the air out of the bag by using the pressure from the water.
Simply place your food in the bag and seal all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
Frequently Asked Questions
Sous Vide T-bone Steak is a no-fail recipe for cooking this special cut of beef to perfection, making it tender, juicy, and flavorful! The best T-bone steak is made by cooking it at a precise temperature in a sous vide water bath and finishing it in a skillet or on the grill.
In a sous-vide, the time it takes for the core of the food to reach the desired temperature is determined by thickness rather than weight. It will take four times as long to heat all the way through if it is twice as thick.
Yes, with a little practice, it is possible to produce excellent steaks solely through pan-searing. However, for flawlessly even edge-to-edge cooking and consistently foolproof results, sous vide is unquestionably the superior method.
Because you can cook the steak to the ideal internal temperature (way) ahead of time and quickly sear it before serving, the sous vide technique is ideal for parties. The device eliminates the need to worry about overcooking or undercooking, and each one is perfect.