Sous Vide Ribeye

I really love steak. Like, I really really love it. If I could get away with it I would cook it every night. Flat iron, sirloin, strip, t-bone, flank, filet… all great, but nothing tops a ribeye. Fat is flavor, you know? In fact, I love my husband extra because he’s willing to give me the eye from his ribeye.

You’re going to need a sous vide machine for this one. I can’t recommend this gadget enough since it’s basically idiot-proof. As long as you don’t mess up your vacuum seal, and you stick with tried and true recipes, you really can’t mess meat up with this thing. Sous vide is not a quick cook, so it’s usually not a weeknight meal. I like to pull it out on the weekends and let the steaks go for a few hours. In a few weeks we’ll do a 24 hour sous vide brisket and see what this baby can really do to some meat before we smoke it.

A good piece of beef doesn’t need much more than salt and pepper, so you won’t see any crazy marinades here. Meat rubs/marinades are for cheap cuts and nothing will change my mind about it. A little cayenne, paprika, onion powder, garlic powder, etc., are all good additions to a steak, but don’t get wild if you shelled out for the good beef. Let that meat speak for itself.

Ingredients:

• 2 ribeye steaks
• S&P
• Steak Seasoning, (Just order the Texjoy already!)

Special Gear:

• Sous Vide Machine, I have an Anova and I love it. The phone app is also awesome.
• A container that holds enough water to keep your sous vide happy and has a snug lid. My machine informs me loudly with flashing red lights when it isn’t happy with me.
• Vacuum sealer
• Vacuum bags

Season and vacuum seal your steaks separately. You can put them both in the bag, but we usually only slice up one steak between two of us. I put the extra finished steak (still in the bag) in the fridge overnight and it only take a few minutes for the circulator to heat it back up the next day before searing. You’ll have just enough time to prep some veggies.

I generally prefer my steaks to be medium-rare or rare, but when I sous vide ribeye I cook them at 137^o for 2-3 hours. I frequent r/sousvide over on and refused to go above 132^o for the longest time against their advice, but they were right, 137^o just gives ribeye a really great texture. When you pull your steak out of the circulator it’s going to look sad and grey.

Like this. It looks like this.

Cut open the bag, drain the juices, (some folks save the juices from all of their cooks, but I’m not keeping a bag of meat juices hanging around, ok?) and pat the steak dry. You don’t want any visible moisture left on the exterior when it hits the pan.

To sear, heat 2 tbsp of butter over medium to medium-high heat for several minutes. Brown the steak on both sides for 1-2 minutes. Slice it up and serve with some sad sauce-less carrots and don’t forget to steal the fat from your spouse’s steak. You did all of the work, so you get the treats.

– Lin

Sad Baby Carrots: air fryer for 18 minutes at 380^o. Salt, pepper, and Penzey’s Fox Point seasoning blend.

Advertisement