Description
This sous vide ribeye steak recipe produces perfectly cooked steak, juicy and flavorful, ensuring a delightful dining experience.
Ingredients
Scale
- 1 ribeye steak
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 2 cloves garlic, smashed
- 2 sprigs thyme
Instructions
- Preheat the sous vide water bath to 129°F (54°C) for medium-rare.
- Season the ribeye steak generously with salt and pepper.
- Place the steak in a vacuum-seal bag with olive oil, garlic, and thyme. Seal the bag.
- Submerge the bag in the water bath and cook for 2 hours.
- Remove the steak from the bag and pat dry with paper towels.
- Heat a skillet over high heat and sear the steak for 1-2 minutes per side until browned.
- Let the steak rest for a few minutes, then slice and serve.
Notes
- For a thicker crust, use a blowtorch after searing.
- Adjust the cooking time for different steak thicknesses.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 300
- Sugar: 0g
- Sodium: 70mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg