Description
This perfect sous vide ribeye steak is tender, juicy, and cooked to perfection every time.
Ingredients
Scale
- 1 ribeye steak
- Salt for seasoning
- Black pepper for seasoning
- 1 tablespoon olive oil
Instructions
- Preheat your sous vide water bath to 129°F (54°C) for medium-rare.
- Season the ribeye steak generously with salt and pepper.
- Vacuum seal the steak or place it in a resealable plastic bag using the water displacement method.
- Submerge the sealed steak in the sous vide water bath and cook for at least 1 hour, up to 4 hours.
- Once cooked, remove the steak from the bag and pat dry with paper towels.
- In a skillet, heat olive oil over high heat until it’s just about to smoke.
- Quickly sear the steak for about 1 minute on each side until a brown crust forms.
- Let the steak rest for a few minutes before slicing and serving.
Notes
- For a thicker crust, you can sear the steak longer.
- Experiment with different seasonings like garlic or herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 1 to 4 hours
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 700
- Sugar: 0g
- Sodium: 300mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 66g
- Cholesterol: 150mg