sous vide ribeye

A beginners guide to sous vide steak. How to get started and how to cook a flawless steak at home with ease.

Sous Vide Steak Recipe<a name="recipe"></a>

butter

salt and pepper

rosemary

thyme

garlic

Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.

For the herb butter

Fill a large stockpot or sous vide container to the minimum fill line on your sous vide device. Set cooker to the desired temp and let water fully preheat.

Meanwhile, season steaks liberally with salt and pepper all over. Place each steak in a resealable freezer bag with rosemary, thyme, and whole garlic cloves. I like to place a few herbs on both sides of the steak.

Remove as much air from the bag as possible with a vaccume sealer or by partially sealing the bag and slowly submerging in your water-filled container. The water pressure will force the air out of the top of the bag. Seal the bag just above the water line.

Sous vide steaks at your desired doneness temp for at least 1 hour. Once the hour is up, your 1-2 inch steak will be done. Heat for up to 2 1/2-4 total hours (see chart below recipe for specifics).

Finish in a skillet

Heat butter or oil in a skillet on medium-high heat. Let the skillet get very hot (just when the oil or butter starts to smoke). Place steaks in the skillet with fresh herbs or garlic or herbs/garlic from the sous vide bag. Sear for one minute per side. Use a spoon to spoon the butter/oil drippings from the pan over the steak (infusing with garlic herb flavor). Note, additional searing time will risk overcooking your steak. Time this portion very carefully. This part could get smokey, turn on the vent fan and open a window.

Finish on the grill

Alternatively, you can finish steaks right on the grill if cooking several steaks or larger cuts of meat. Turn the grill up high and let get very hot with the lid closed for about 10 minutes. Clean the grates, lightly oil the grates, and sear for 1 minute per side.

Remove steaks from heat and serve immediately topped with a slice of garlic and herb butter, no rest period required.

For the steak

Amazing! I will never cook steaks any other way again. I just seasoned our steaks with a little salt, pepper and Montreal steak seasoning. Then cooked for an hour with the soups vide and seared them in butter on our cast iron skillet. The steaks were a perfect medium and very tender. We used smaller strip steaks that were about an inch thick. I was nervous but the results were fantastic and honestly,it couldn’t have been more simple. Great recipe!

Thanks Shawn, I just received a new Sous Vide and I had no idea what the whole concept was really about.
I get it now! 
What an interesting new way of preparing food with precision, thanks for teaching me! 😎

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Sous Vide Steak Recipe<a name="reci...

Top 1 sous vide ribeye recipes from across the web

The most viewed sous vide ribeye recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Steak Recipe<a name="reci...

The most viewed sous vide ribeye recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine