Description
Discover how to cook the PERFECT Sous Vide Ribeye Steak. With a timing chart for the ideal rare, medium, or well-done steak, as well as a delicious compound butter to accompany it.
Ingredients
Scale
- 2 1 1/2-inch thick ribeye steaks
- 1 Tablespoon avocado (canola or vegetable oil)
- Kosher salt & pepper
Compound Butter:
- 1/2 cup unsalted butter (at room temperature)
- 1/4 cup chopped fresh parsley
- 3 cloves garlic (grated or minced)
- Zest of 1 lemon
- 3 teaspoons fresh chopped herbs (rosemary, tarragon, basil, thyme)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Set the sous vide to the temperature you want (130-degrees for medium-rare).
- Season the ribeye steaks with salt and pepper, then vacuum seal them using your preferred method (1 steak per bag).
- Cook for up to four hours (for a 1 1/2-inch thick ribeye steak) (unless you are cooking under 130-degrees).
- Remove the ribeye steaks from the pan and pat them dry with paper towels. Season with salt and pepper to taste.
- Heat the oil in a large cast iron skillet over high heat. Working one steak at a time, sear it for 1 minute per side, then sear the sides of the ribeye with tongs.
- Transfer to a cutting board and spread with compound butter. Rep with the second steak. Cut into slices and serve.
Notes
For food safety reasons, if you are cooking at temperatures lower than 130°F, you should sous vide for no more than 2 1/2 hours.
- Category: Beef
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 216kcal
- Sodium: 297mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 64mg
Keywords: Sous Vide, Beef, Ribeye Beef, Ribeye Beef Recipe