Sous Vide Ribeye Steak

Sous Vide Ribeye Steak

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02:15

When cooking ribeye with the sous vide method, the steak must first be vacuum-packed and then cooked at 55ºC for 2 hours. This results in a super tender and perfectly cooked steak – every time. And with temperature control, you can cook sous vide directly in your pot.

Just before serving, sear the steak in a hot pan and you’re ready to go!

Ingredients

Ribeye steak

800 gram Ribeye

1.5 tsp. Salt

For frying

2 tbsp. Olive oil

40 gram Butter

Pepper, freshly ground

Steps

1
Prepare the meat

Cut the meat into thick slices, salt it and vacuum pack the steaks individually.

Place teaspoons in the bottom of a pot, add the vacuum-packed steaks and cover with water. The teaspoons help the water to circulate around the steaks.

Set your stove to power setting 9 (if you have from 1-9) to ensure it doesn’t leave sous vide mode.

Start the programme and let the steak cook at 55°C for 2 hours. You can cook it from anywhere between 1 and 4 hours, depending on the meat. The cooking time depends on the cuts of meat and the thickness of the cuts.

Remove the steak from the vacuum bag and dry thoroughly. The steak needs to be quite dry, otherwise it is difficult to give it a nice sear.

2
Sear the steak

Heat a frying pan to 220°C.

Add oil and butter to the pan.

Once the butter has melted, add the steaks and fry for 1-2 minutes on each side. Usually 1 minute is enough.

Season to taste with pepper. As the steak is cooked sous vide first, it does not need to rest but can be served immediately.

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