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Sous Vide Ribeye Steak

Sous Vide Ribeye Steak

Dave Cole
This is a recipe to cook perfect ribeye steak using sous vide
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Course

Ingredients
  

  • 2 pounds Ribeye steak Choice or Prime
  • 1 tablespoon Kosher salt per pound
  • 2 teaspoon coarse ground black pepper per pound
  • 2 teaspoon red pepper per pound
  • 4 cloves garlic per pound, minced
  • 1 Tablespoon olive oil per pound
  • 1 sprig Fresh Rosemary optional
  • 1 sprig Fresh Thyme optional
  • 3 Tablespoons butter

Instructions
 

  • Mix together salt, black pepper and red pepper. Coat steaks with oil, garlic and spices and let sit in refrigerator for at least half an hour. Heat Sous Vide to 131 degrees for medium rare or 135 for medium.
  • Place steaks in vacuum bag. Add sprigs of rosemary and thyme if using. Seal bag and place in sous vide bath. Let cook in sous vide for at least 1 hour but no more than 4 hours.
  • Heat a skillet oh high heat with butter. Remove steaks from water and bag. Place steaks in skillet and cook until char crust develops. About 4 minutes per side. Serve immediately.