Sous Vide Ribeye Steak
Recipe Temp: 54.4°C / 130°F. Recipe Time: 03:00. Prep Time: 00:05. Doneness: Medium.
Ingredients
| 1 | ribeye (I prefer 1.5-inch thick or greater for best results) |
| 2-4 | fresh thyme sprigs |
| 2-4 | fresh rosemary sprigs |
| 4-6 | whole garlic cloves, peeled and smashed |
| 1 | stick of unsalted butter |
| — | Kosher salt |
| — | Fresh ground pepper |
| — | Chicago steak seasoning (or your favorite) |
Instructions
Step 1: Set your Anova Sous Vide Precision Cooker to 130°F / 54.4°C. Step 2: Season your steaks with some kosher salt, fresh ground black pepper and insert into your ziplock or vacuum bag with a few sprigs of fresh thyme and rosemary. Step 3: Lower the sealed bags into the water for three-hour sous vide bath.
Finishing Steps Step 1: Remove the bag from the water at the end of the cook. Slice open the bag, remove the steak and place it on a few paper towels to dry the surface. Remove herbs and reseason steak. Step 2: Heat the stick of butter, smashed garlic cloves and a few sprigs of fresh thyme and rosemary in a small cast iron or saute pan until the butter is bubbling gently and the flavors have infused. Sear steaks for one minute per side, basting with butter as you go. Step 3: Remove the steak from the skillet and place on a cutting board and allow to rest for about five minutes. Step 4: Slice up and enjoy a perfect medium-rare sous vide steak!
Comments: "Came out great! I think next time 135 though for ribeye." "If it is a prime cut, try 126°." (Michael Curtis, Delray Beach, Florida)
From https://recipes.anovaculinary.com/recipe/sous-vide-ribeye-steak