Sous Vide Ribeye Steak Recipe

Family gatherings, special occasions, or just a hearty dinner—a perfectly prepared ribeye steak can transform an ordinary meal into an unforgettable experience. The Sous Vide Ribeye Steak Recipe we’re about to dive into is one that marries perfection with simplicity. With the sous vide method, you’re assured consistently impeccable results, cooking your ribeye to the exact doneness every time. Imagine that first cut through the steak, revealing a juicy, tender interior; it’s a memorable culinary moment worth sharing with loved ones. Let’s embark on this delicious journey to bring gourmet dining right to your cozy, candlelit dinner table.

Ingredients

• 2 ribeye steaks (about 1.5 inches thick)
• Salt and freshly ground black pepper
• 2 sprigs of fresh rosemary
• 2 cloves garlic, crushed
• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• Roasted potatoes and asparagus, for serving

Instructions

1. Season the ribeye steaks generously with salt and freshly ground black pepper on both sides.
2. Place each steak into a vacuum seal bag, add one sprig of rosemary, and one crushed garlic clove to each bag.
3. Seal the bags using a vacuum sealer.
4. Preheat your sous vide machine to 130°F (54°C) for a medium-rare finish.
5. Once the water bath has reached the desired temperature, immerse the sealed bags into the water. Cook for 2 hours.
6. After the cooking time is complete, remove the steaks from the bags and pat dry with paper towels.
7. In a hot skillet, heat the olive oil over high heat. Add the steaks and sear for about 1 minute on each side until a golden-brown crust forms.
8. Add 2 tablespoons of butter to the skillet and allow it to melt, basting the steaks with the melted butter for an added layer of flavor.
9. Remove the steaks from the skillet and let them rest for about 5 minutes.
10. Serve the ribeye steaks with a pat of the remaining herb butter on top, alongside your roasted potatoes and asparagus.

Helpful Tips

If you are new to sous vide cooking, don’t worry. The key is in the preparation. Ensure the steaks are well-sealed in their bags, and the water bath maintains a consistent temperature. For a well-done steak, increase the temperature to 160°F (71°C) and cook for the same time.

Storage Instructions

If you have leftovers, store the cooked steak in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the sous vide machine again to maintain that perfect doneness.

Ingredient Substitutions

If rosemary isn’t your favorite herb, thyme or oregano can be great alternatives. For the herb butter, you can mix softened butter with your choice of fresh herbs, garlic, and a touch of lemon zest.

Pairings

This rich and flavorful ribeye goes superbly with roasted potatoes and asparagus, but creamy mashed potatoes, a fresh green salad, or steamed broccoli are wonderful options too. Pair with a robust red wine, like Cabernet Sauvignon, for a sophisticated dining experience.

At Zynahz, we believe cooking is a labor of love that brings joy and creativity into our lives. We hope this Sous Vide Ribeye Steak Recipe lights up your dinner table and adds to your family’s cherished memories. We encourage you to give this recipe a try and share your delicious results with us. Don’t forget to share this recipe with friends and family, and invite them to experience the joy of cooking with Zynahz. Stay connected, follow us on social media, and sign up for our newsletter for more delightful culinary adventures.