Oh my goodness, let me tell you about the magic of sous vide cooking! It’s like a culinary secret that transforms a simple ribeye steak into a melt-in-your-mouth experience. With sous vide, you get this incredible precision that guarantees the perfect doneness every single time—no more guessing if it’s too rare or overcooked. My first attempt at sous vide ribeye was nothing short of an epiphany. I remember pulling that perfectly cooked steak out of the water bath, and as I sliced into it, the juices just flowed. Trust me, once you try this method, you’ll never look back! It’s truly the best way to achieve the perfect steak.
Ingredients for Sous Vide Ribeye Recipe Perfect Steak
To make your sous vide ribeye steak truly spectacular, you’ll need just a handful of high-quality ingredients. Here’s what to gather:
- 1 ribeye steak (2 inches thick for that juicy, tender bite)
- Salt (to taste; don’t be shy, seasoning is key!)
- Pepper (freshly cracked, if possible, for a burst of flavor)
- 3 cloves garlic, crushed (this adds an aromatic depth)
- 2 sprigs fresh rosemary (perfect for that herby infusion)
- 2 tablespoons olive oil (for a beautiful sear at the end)
Having these ingredients prepped and ready will set you on the path to steak perfection!
How to Prepare the Sous Vide Ribeye Recipe Perfect Steak
Preparing your sous vide ribeye steak is a straightforward process, and when done right, it’ll lead to an unforgettable dining experience. Let’s break it down step-by-step!
Seasoning the Steak
First off, don’t underestimate the power of seasoning! Generously sprinkle salt and freshly cracked pepper all over your ribeye steak. This is your chance to build flavor from the inside out. I like to rub it in a little, making sure it gets into those beautiful crevices. The salt will enhance the natural flavors as the steak cooks, so don’t be shy!
Cooking the Steak Sous Vide
Now, let’s dive into the sous vide magic! Preheat your water bath to 129°F (54°C) for that perfect medium-rare. Once it’s ready, place your seasoned ribeye in a vacuum-sealed bag along with the crushed garlic and rosemary. Make sure to seal it tightly—this is crucial for that full flavor infusion. Submerge the bag in the water bath and let it cook for 2 hours. This gentle cooking method ensures your steak retains all its juices and tenderness.
Searing the Steak
After the sous vide bath, it’s time for the grand finale: searing! Remove the steak from the bag and pat it dry with paper towels—this step is key for achieving that gorgeous crust. Heat a skillet over high heat and add the olive oil. Once the oil is shimmering, carefully place the steak in the pan. Sear it for just 1-2 minutes on each side until it’s beautifully browned. This quick, high-heat sear creates an irresistible crust while locking in the juiciness. Let it rest for about 5 minutes before slicing, and you’re ready to enjoy a steak that’s truly perfect!
Tips for Success with Sous Vide Ribeye Recipe Perfect Steak
To elevate your sous vide ribeye experience, here are some tried-and-true tips! First, consider using smoked salt for an added depth of flavor that will surprise your taste buds. Don’t hesitate to experiment with different herbs too; thyme, tarragon, or even a bit of smoked paprika can take your steak to another level. Also, be mindful of the cooking time—while 2 hours is ideal for that perfect tenderness, you can go up to 4 hours if you want to really break down those fibers. Just don’t go too far beyond that! Lastly, always remember to let your steak rest after searing. This helps retain all those delicious juices when you slice in.
Variations of the Sous Vide Ribeye Recipe Perfect Steak
If you’re feeling adventurous, there are plenty of ways to customize your sous vide ribeye steak! Try swapping out the rosemary for fresh thyme or oregano for a different herbal note. For a zesty twist, marinate the steak in a mixture of soy sauce, ginger, and garlic before vacuum sealing. You could also experiment with a coffee rub for a rich, earthy flavor or even a spicy chili powder blend for some heat. The possibilities are endless, so have fun exploring your flavor preferences!
Storage & Reheating Instructions
To keep your leftover sous vide ribeye steak in top shape, store it in an airtight container in the refrigerator for up to 3 days. If you want to save it for longer, you can vacuum seal it and freeze it for up to 3 months. When you’re ready to enjoy it again, gently reheat the steak in a sous vide water bath at 130°F (54°C) for about an hour. This method helps maintain its tenderness and flavor without overcooking!
Nutritional Information
Here’s an estimated breakdown of the nutritional content for one serving of this sous vide ribeye steak. Keep in mind that these values can vary based on specific ingredients and cooking methods:
- Calories: 650
- Fat: 50g
- Protein: 60g
- Carbohydrates: 0g
- Sodium: 200mg
This steak is not only a decadent treat but also packed with protein, making it a satisfying choice for any meal!
FAQ Section
Can I cook the steak at a different temperature?
Absolutely! One of the beauties of sous vide cooking is the flexibility with temperature. For a rare steak, set your water bath to 120°F (49°C), and for medium, aim for 140°F (60°C). Just remember, the lower the temperature, the more tender and juicy your steak will be, but you’ll want to adjust your cooking time slightly for best results. It’s all about finding your sweet spot!
How do I know when the steak is done?
When cooking sous vide, the timing is pretty forgiving because the water bath maintains a consistent temperature. However, you’ll know your steak is perfectly done when you pull it from the water bath at the desired temperature. A thermometer isn’t strictly necessary since the sous vide method ensures that every part of the steak reaches that perfect doneness!
What sides pair well with this steak?
This sous vide ribeye steak deserves some delicious sides to complement its rich flavor! I love serving it with creamy mashed potatoes or a fresh arugula salad with a tangy vinaigrette. Roasted asparagus or garlic sautéed mushrooms also make fantastic pairings. And don’t forget a nice glass of red wine to tie everything together!
Why You’ll Love This Recipe
- Precise cooking ensures your steak is always perfectly tender and juicy.
- Consistent results every time—no more guesswork!
- Easy preparation with minimal hands-on time.
- The sous vide technique enhances flavor infusion from seasonings and herbs.
- Impressive enough for special occasions yet simple enough for a weeknight dinner.
- Perfect for meal prep—enjoy gourmet steak any day of the week!
For more information on sous vide cooking techniques, you can visit Serious Eats. Additionally, if you’re interested in the science behind sous vide, check out Cooking Light for a detailed overview.
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Sous Vide Ribeye Recipe: 5 Steps to Perfect Steak
- Total Time: 2 hours 10 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A precise method to cook a ribeye steak using sous vide for a perfect result.
Ingredients
- 1 ribeye steak (2 inches thick)
- Salt (to taste)
- Pepper (to taste)
- 3 cloves garlic, crushed
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
Instructions
- Season the ribeye steak generously with salt and pepper.
- Place the steak in a vacuum-sealed bag with garlic and rosemary.
- Preheat the sous vide water bath to 129°F (54°C) for medium-rare.
- Submerge the bag in the water bath and cook for 2 hours.
- After cooking, remove the steak from the bag and pat dry with paper towels.
- Heat olive oil in a skillet over high heat.
- Sear the steak for 1-2 minutes on each side until browned.
- Let the steak rest for 5 minutes before slicing.
Notes
- For a more intense flavor, use smoked salt.
- Try adding thyme or other herbs for variation.
- Pair with a red wine reduction for a gourmet touch.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 650
- Sugar: 0g
- Sodium: 200mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 150mg
Keywords: sous vide ribeye recipe perfect steak
