Description
A precise method to cook a ribeye steak using sous vide for a perfect result.
Ingredients
Scale
- 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