There’s something truly magical about a perfectly cooked steak, isn’t there? Picture this: a juicy, tender ribeye that practically melts in your mouth, all thanks to the sous vide technique.
It’s like finding that perfect playlist on Spotify—unexpectedly sublime and oh-so-satisfying. So, whether you’re a seasoned pro or just dabbling in the culinary arts, this recipe could just be your new obsession.
Steps
- Season ribeye steaks with salt and pepper and place them in a plastic bag. Use a vacuum sealer or the water displacement method to remove air and seal the bag.
- Fill a container with enough water to submerge the bag completely, ensuring the water level is appropriate for the immersion circulator. Set the sous vide machine to your desired temperature.
- Cook the steaks in the water bath for the recommended time based on their thickness. For 1 1/2-inch thick ribeye, cook for at least 1 hour.
- While the steak is cooking, make the compound butter by mixing softened butter with garlic and fresh herbs. Form the butter into a log, wrap it in parchment paper, and refrigerate until firm.
- Once cooked, remove the steaks from the bag and dry them with paper towels. Season again with salt and pepper.
- Heat oil in a cast iron skillet over high heat. Sear each steak for 1 minute per side, ensuring a good crust by also searing the edges.
- Transfer the steaks to a cutting board and top each with a slice of compound butter. Allow the butter to melt slightly before serving.
Ingredients
- 2 ribeye steaks, each 1 1/2 inches thick
- 1 tablespoon avocado oil (or canola or vegetable oil)
- Kosher salt
- Black pepper
- Compound butter (made with softened butter, garlic, and fresh herbs)
Nutritional Values
Calories: 2160kcal | Carbohydrates: 2g | Protein: 140g | Fat: 240g | Saturated Fat: 150g | Cholesterol: 610mg | Sodium: 2970mg | Potassium: 490mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10250IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 11mg
FAQ
- Is sous vide an effective method for cooking ribeye steaks?
- Absolutely! Using sous vide ensures your ribeye steak is cooked to perfection, delivering a consistently tender and juicy result every time.
- How long should a ribeye be cooked using sous vide?
- For steaks up to 1 inch thick, a minimum of 40 minutes is recommended, whereas steaks 1.5 inches thick or more should be cooked for at least 1 hour, with a maximum of 4 hours for both thicknesses.
- Is it possible to overcook a steak with sous vide?
- Overcooking is nearly impossible with sous vide, as the technique maintains the meat at your chosen temperature. However, a steak left for over 4 hours might become overly tender. For safety, avoid cooking below 130°F for more than 2.5 hours.
- Can leftovers be reheated using sous vide?
- Yes, sous vide is an excellent method for reheating leftovers without overcooking them. Simply heat the water to just below the original cooking temperature and follow the original timing guide for reheating.
- What is compound butter, and how is it used?
- Compound butter is a mix of butter with herbs and garlic, rolled and chilled to form a log. It adds a burst of flavor to your steak when a slice is placed on top just before serving.
Tips
- Ensure your water bath has the correct water level, falling between the minimum and maximum indicators on your immersion circulator, to avoid any cooking mishaps.
- Pat the steak dry with paper towels before searing to ensure a nice, even crust forms.
- Customize your compound butter with additional flavors like lemon zest or a pinch of cayenne for a unique twist.
- When cooking below 130°F, limit your sous vide time to 2 1/2 hours to maintain food safety.
Equipment
- Sous Vide Immersion Circulator – Essential for maintaining the precise water temperature needed for sous vide cooking.
- Vacuum Sealer – Useful for sealing the steak in a bag to cook it sous vide, although you can also use the water displacement method.
- Large Vessel or Container – To hold the water for the sous vide process; it should be large enough to fully submerge the bag with the steak.
- Cast Iron Skillet – Ideal for searing the steak after it’s been cooked sous vide, to achieve a nice crust.
