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Medium-Rare Sous Vide Ribeye
Looking to cook the perfect medium-rare ribeye? Sous vide cooking is the fool-proof way. This recipe will walk you through seasoning, vacuum sealing, sous viding, and searing your ribeye. Say goodbye to tough, overcooked steaks and hello to juicy, flavorful ribeyes every time.
Ingredients
- 2 12 oz ribeye steaks
- Kosher salt
- Freshly cracked black pepper
- 2 tbsp ghee, can be substituted with butter
Instructions
- Preheat water bath using immersion circulator to 132 degrees F for a medium-rare steak.
- Season the ribeyes very well with salt and pepper or your favorite steak seasoning. I recommend keeping the seasoning simple.
- Place the steaks in a vacuum seal bag and use your vacuum sealer to vacuum seal. If you don't have a vacuum sealer, choose another air removal method like the water displacement method.
- Place the vacuum sealed steaks in the preheated sous vide water bath and cook for 2-4 hours. If necessary, secure with sous vide magnets to keep the steaks from floating.
- When the steaks are done cooking in the sous vide bath, remove them from the bath and the bag and pat the steaks thoroughly dry with paper towels or a clean dish towel. This will help you get a better sear.
- Preheat a cast iron skillet over high heat. Once smoking, add the ghee to melt. Sear the steaks, starting with the fatty edges of the ribeyes. Lay flat and use a cast iron grill press to get a complete sear on each side of the steak. Sear for no more than 1 minute on each side to prevent overcooking.
- Remove the steak from the skillet to a cutting board. Let rest for 2-3 minutes before slicing and serving. Serve with blue cheese butter or creamy horseradish sauce.
Notes
If cooking from frozen, sous vide for a minimum of 2.5 hours.
Calories: 839kcal, Protein: 68g, Fat: 63g, Saturated Fat: 31g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 27g, Cholesterol: 246mg, Sodium: 177mg, Potassium: 912mg, Vitamin A: 51IU, Calcium: 24mg, Iron: 6mg
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