Perfectly Tender Sous Vide Ribeye Steak

Craving a sumptuous sous vide ribeye steak? This easy recipe brings out the steak's natural flavours with a touch of garlic and herbs. Get my secrets inside!

A Sizzling Introduction to Sous Vide Ribeye Steak

Oh my gosh, if you’ve ever bit into a perfectly cooked steak and felt it practically melt in your mouth, then you need to try sous vide ribeye steak ! seriously, this cooking technique takes your steak game to a whole new level.

The flavor? it’s like a flavor bomb in your mouth! imagine juicy, tender ribeye kissed with just a hint of garlic and herbs – pure heaven!

Sous vide, which is french for "under vacuum," might sound fancy, but don’t sweat it. this method has become a go-to for home cooks who want that restaurant-quality dish without the chef skills.

You control the temperature so well that you can achieve the perfect doneness every time. we're talking about the kind of steak that's got a beautiful sear on the outside and remains deliciously tender throughout.

It truly is an art!

When you're prepping a sous vide ribeye steak , know this: it's medium in difficulty, but once you get the hang of it, you’ll be a pro in no time! you’ll need about 1 hour and 45 minutes from start to sear.

The actual cooking? it’s a walk in the park, so don’t let nerves stop you. this recipe serves two and is perfect for date night or when you just want to treat yourself to something special.

Now, let’s talk about health benefits . this ribeye is rich in protein and, hey, it’s got healthy fats too! perfect for those days you need that energy boost.

Bring out this dish at a cold buffet , or let’s be real, any occasion, and you’re bound to impress your friends.

There’s just something about a beautifully cooked steak that screams special occasion. plus, it’s a total showstopper!

What makes this recipe special? it’s all about that melt-in-your-mouth texture and the way you can customize it with flavors.

You can even play around with marinades! just wait until your friends ask you how you made that steak, and you can smile and say, “oh, just another night of sous vide magic!”

Ready to dive into the juicy details? Let's get cooking!

Getting Ready for Your Perfectly Tender Sous Vide Ribeye Steak

So, you’re diving into the world of sous vide ribeye steak — a total game changer for steak lovers, trust me! before we get into the juicy details, let’s chat about the ingredients and equipment you’ll need to make this tender delight.

The Essentials for the Steak

Here's what you'll need to create that melt-in-your-mouth ribeye:

• 2 ribeye steaks (about 1.5 inches thick , approx. 225g each )
• Salt , to taste (about 1 teaspoon )
• Freshly cracked black pepper , to taste (also about 1 teaspoon )
• 2 cloves garlic , crushed
• 2 sprigs fresh rosemary or thyme
• 1 tablespoon olive oil ( 15ml )

Make sure your ribeye steaks are well-marbled—that’s where the flavor is! if you’re looking for good quality, look for a deep red color and plenty of white fat running through the meat.

A well-marbled steak will make all the difference. you want the good stuff!

Spice it Up - Seasoning Notes

For seasoning, keep it simple with salt and pepper. but hey, if you want to jazz things up, you can try tossing in some smoked paprika or a splash of worcestershire sauce.

Want a quick sub? paprika can replace cajun seasoning if you’re running low on spices - just a pinch will do!

You can also think about adding some dried herbs if you can't find fresh ones. But here’s a pro tip: use half the amount since dried herbs pack a stronger punch!

Gearing up: Equipment Needed

Now, let’s chat gear. You don’t need a whole kitchen setup for this. Here’s what you gotta have:

• A sous vide immersion circulator
• A large container or pot for your water bath
• A vacuum sealer or, if you’re going the less fancy route, zip-top freezer bags
• A heavy skillet (cast iron’s the bomb!)
• Tongs
• An instant-read thermometer (totally optional but useful)

If you’ve got a mini pie maker hidden in your kitchen, you might want to leave that for another recipe — oh the deliciousness of mini quiche recipes and recipe with ham , but that’s for another time!

Remember

It’s all about precision when you’re sous vide-ing. trust the process, and your steak will turn out perfect! i can’t tell you how many times i’ve wondered if i could get dinner ready in under 2 hours…and here we are with sous vide magic.

Once your gear is prepped and your ingredients are in check, you’ll have everything you need to create a fantastic cold buffet spread, topped off with your perfectly cooked ribeye.

You know, food that’s good enough to serve friends or just bask in your own chef glory!

Now that you’ve got the rundown, let’s get to cooking! The lusciousness of this sous vide ribeye steak is waiting for you — let’s make it unforgettable!

Prep Steps for Perfectly Tender Sous Vide Ribeye Steak

Alright, folks! let’s dive into this sous vide ribeye steak magic. first things first, get your mise en place ready.

That just means having everything set before you cook. grab your steaks, seasoning, and any herbs—garlic and rosemary are your best pals here.

Next up, organization is everything. you don’t want to be running around looking for your stuff as things heat up.

Lay everything out and make sure your sous vide immersion circulator is plugged in and warming up to 129° f ( 54° c) for that perfect medium-rare.

And hey, safety reminder: when using the immersion circulator, don't forget to keep an eye on the water level. It should cover the bags completely. Nobody wants a surprise dry steak, right?

Step-by-Step Process

1. Preheat the water bath to 129° F ( 54° C) —that’s step one, people.
2. Season your ribeye steaks with a generous pinch of salt and cracked black pepper on both sides. Got garlic? Smash two cloves and throw them in there!
3. If you’re feeling fancy, toss in a couple of sprigs of rosemary or thyme.
4. Seal the steaks in a vacuum-seal bag or use zip-top bags—just make sure to remove as much air as possible.
5. Submerge the sealed bag in the preheated water bath. Let that beauty cook for 1 hour .
6. When that timer goes off, pull the bag out. Searing time!
7. Heat up a skillet with olive oil until it’s shimmering. Sear each steak for 1- 2 minutes on each side until a gorgeous brown crust forms.
8. Let it rest for a couple of minutes. Trust me; the juices need to redistribute so every bite is juicy goodness.

Pro Tips for Sous Vide Success

Now, let’s talk pro tips. use an instant-read thermometer after searing to be sure your steak hits 130° f ( 54° c) for medium-rare.

You don’t want to overdo it, or you’ll lose that lovely tenderness.

One big mistake? Overcrowding the pan while searing. If your skillet is packed tight, that steak won’t develop that delicious crust. Keep it simple—one or two at a time.

And if you want to get ahead, you can season and seal your steaks a day in advance. just keep them in the fridge, then pop them in the sous vide when you’re ready.

So there you have it, the secrets to perfectly tender sous vide ribeye steak! pair it up with some savoury muffins or a fresh salad, and you’ve got a meal fit for a king.

Now grab your friends and enjoy this bite of perfection—trust me, they’ll be singing your praises like you just pulled off a michelin-star dish! what’s not to love?

Recipe Notes for Perfectly Tender Sous Vide Ribeye Steak

Serving Suggestions

Alright, now that you've got your sous vide ribeye steak sizzling, let's talk about how to serve it up. plating is key, my friends.

Aim for a clean, simple presentation. slice the steak against the grain and fan it out on a plate. drizzle a bit of that pan juice over the top for a fancy touch.

You can throw some fresh herbs on there – it just looks more gourmet, you know?

As for sides, think comfort food. roasted garlic mashed potatoes are a classic, or kick it up a notch with some sautéed green beans.

Oh, and don’t forget a nice red wine to wash it down! a cabernet sauvignon pairs beautifully here – trust me, it’s the perfect match.

Storage Tips

If you’re fortunate enough to have leftovers (not that i’ve ever had any!), here’s how to store 'em. your sous vide ribeye steak can chill in the fridge for about 3-4 days .

Just wrap it up nice and tight. when you're ready to dive back in, reheat it gently in a skillet over low heat to keep the juiciness intact.

Thinking of freezing? go for it! place the cooled steak in a vacuum-sealed bag. it’ll keep well for about 6 months .

Once you’re ready to eat, thaw it in the fridge overnight. then, just sear and enjoy.

Variations

Anyone craving something different? you can easily spice up this recipe. if you're feeling adventurous, swap the ribeye for a flank steak or sirloin.

Just keep in mind, they’ll be less tender but still tasty!

For flavor variations, try marinating in soy sauce and ginger for an Asian kick. Or, how about a dash of smoked paprika? Gives it a lovely smoky flavor without the hassle of a grill!

Nutrition Basics

Now, let's chat nutrition. this sous vide ribeye steak packs a punch with about 570 calories and a whopping 48 grams of protein .

It's a great source of energy. plus, ribeye contains healthy fats that can keep you satisfied. so, if you’re looking for a hearty meal, this is your go-to.

Wrap-Up

So there you have it! serving, storage, and some wicked variations for your sous vide ribeye steak. it’s easy, delicious, and honestly, perfect for impressing your friends at your next cold buffet or cozy dinner at home.

Cooking doesn’t have to be intimidating; have fun with it! go out there and enjoy the magic of sous vide cooking! ✨

Frequently Asked Questions

What exactly is sous vide ribeye steak and how does it differ from traditional cooking methods?

Sous vide ribeye steak refers to cooking the steak in a temperature-controlled water bath, which allows for precise and even cooking throughout. This method helps retain the steak’s moisture and flavour, making it incredibly tender and juicy compared to grilling or pan-frying, where the exterior can cook faster than the inside.

Can I use frozen ribeye steaks for this recipe?

Absolutely! You can cook your frozen ribeye steaks sous vide without any issues. Just extend the cooking time by about 30 minutes to ensure they heat through properly. It’s a great time-saver when you're unprepared but still want a fabulous meal!

What are some tips for getting the perfect crust on my sous vide ribeye steak?

A sure-fire way to achieve a perfect crust is to pat the steak dry before searing it in the hot skillet—moisture is the enemy of browning! You can also add a knob of butter to the pan for richer flavour while basting the steak as it cooks. Just a minute or two per side is all you need!

How should I store leftover sous vide ribeye steak?

Store any leftover steak in an airtight container in the fridge for up to three days. To reheat, you can sous vide it again at a low temperature to preserve juiciness. Alternatively, a quick sear in a hot pan will also revive its delicious flavour!

Is sous vide ribeye steak healthier than other cooking methods?

While the ribeye is still a fatty cut, sous vide cooking doesn’t require added fats or oils, making it a somewhat healthier preparation method. Plus, it allows for precise portion control and cooking without the risk of overcooking, keeping more of the steak's nutrients intact!

What side dishes pair well with sous vide ribeye steak?

Great sides to serve with sous vide ribeye steak include roasted garlic mashed potatoes, creamy polenta, or a simple arugula salad dressed with lemon vinaigrette. A robust red wine, like Cabernet Sauvignon, complements the meal wonderfully, making it a real delight for the taste buds!

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