Description
This ribeye steak cooked sous vide is juicy, tender, and full of flavor. Perfectly cooked every time!
Ingredients
Scale
- 2 ribeye steaks
- Salt to taste
- Black pepper to taste
- Butter for searing
- Fresh herbs (like thyme or rosemary) for garnish
Instructions
- Season the ribeye steaks generously with salt and black pepper.
- Place the steaks in a vacuum-sealed bag and seal it tightly.
- Set up your sous vide machine and preheat the water to 129°F (54°C) for medium-rare.
- Submerge the sealed steak bag in the water bath and cook for 1 to 4 hours.
- Once cooked, remove the steaks from the bag and pat them dry with paper towels.
- Heat a skillet over high heat and add butter.
- Quickly sear the steaks for about 1 minute on each side until browned.
- Remove from the skillet, add fresh herbs for garnish, and serve.
Notes
- For a more pronounced flavor, marinate the steaks for a few hours before sealing them.
- Cooking times can be adjusted based on steak thickness.
- Let the steaks rest for a few minutes after searing to allow juices to redistribute.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 800
- Sugar: 0g
- Sodium: 500mg
- Fat: 60g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 150mg