When you want to impress at your next meal without overwhelming yourself, a sous vide ribeye steak is the way to go. This technique allows you to cook the steak evenly, preserving its juiciness while enhancing its flavor profile with just a few simple ingredients. The addition of herb butter at the end not only adds richness but also infuses the steak with fresh, aromatic flavors that bring it to life in a way that’s sure to delight every palate.
Getting started with sous vide cooking is easier than you think. With a little bit of planning and just five carefully selected ingredients, you’ll find that preparing a ribeye steak can be both straightforward and incredibly rewarding. Just imagine the smoky sear on the outside, combined with the succulent tenderness on the inside, creating the perfect dining experience.
Ingredients:
- Ribeye steak
- Salt
- Black pepper
- Fresh herbs (like thyme or rosemary)
- Butter
To prepare the sous vide ribeye steak, start by seasoning the steak generously with salt and black pepper on both sides. Place the steak in a vacuum-sealable bag along with a few sprigs of fresh herbs and a tablespoon of butter. Seal the bag and preheat your sous vide water bath to 129°F (54°C) for medium-rare. Submerge the bag in the water and cook for 1.5 to 2 hours. Once cooked, remove the steak from the bag and pat it dry with paper towels. Heat a skillet over high heat and sear the steak for about 1-2 minutes on each side, allowing it to develop a gorgeous crust. Top with additional herb butter before serving.
When making sous vide ribeye steak, remember that the searing process is crucial for flavor. Make sure your skillet is hot enough before introducing the steak to achieve a nice brown crust. Also, resting the steak after searing for a few minutes will help the juices redistribute, ensuring every slice is as juicy as possible. Don’t hesitate to experiment with different herbs in your butter to find your perfect flavor profile!
Recipe
Sous Vide Ribeye Steak is an excellent way to prepare a deliciously tender and perfectly cooked steak using just five simple ingredients. This method ensures that your ribeye is cooked evenly, allowing the flavors to intensify while retaining moisture. By seasoning the steak minimally yet effectively, you can highlight its natural qualities, resulting in a mouthwatering dish that will impress any meat lover.
Getting started, you’ll need to gather your ingredients and have your equipment ready. The sous vide method requires precise temperature control, making it a foolproof technique for achieving your desired doneness. Once you’ve seasoned and sealed the ribeye, it will undergo a gentle cooking process that transforms the meat into a juicy, flavorful meal worth sharing. This method leverages optimized cooking efficiency by reducing cooking times significantly while ensuring consistent results.
Ingredients:
- Ribeye steak
- Salt
- Pepper
- Butter
- Minced garlic
To cook the ribeye steak, begin by seasoning it generously with salt and pepper. Next, seal the seasoned steak in a vacuum bag, ensuring all air is removed for optimal cooking. Set your sous vide immersion circulator to 130°F for medium-rare and submerge the sealed bag in the water bath. Allow the steak to cook for 1 to 2.5 hours, based on its thickness.
After cooking, remove the steak from the bag, pat it dry with paper towels, and heat a cast iron skillet over high heat. Sear the steak for about 30-40 seconds on each side until a golden-brown crust forms, adding minced garlic to the skillet for added flavor. Serve immediately with a dollop of butter on top.
For the best results, let your ribeye steak reach room temperature before sealing it in the vacuum bag to ensure even cooking throughout. Be thorough when patting it dry after sous vide cooking to avoid steaming in the skillet, which can prevent the formation of a tasty crust.
After searing, allow the steak to rest for a few minutes so the juices can redistribute, resulting in a juicy and flavorful bite every time.
Cooking the perfect ribeye steak can be a daunting task, but with just a few simple ingredients and the sous vide method, you can achieve mouthwatering results that will impress even the most discerning palates. This technique allows for precision, ensuring that your steak is cooked to the desired level of doneness while preserving its natural juices and flavors.
By immersing the ribeye in a temperature-controlled water bath, you can walk away, knowing that your steak is on the right track. A quick sear at the end offers that delicious crust and enhances the overall eating experience.
To create a rich and indulgent dish, we’ll also incorporate compound butter, which adds a luxurious touch to your steak. With these five essential ingredients, you’ll be equipped to whip up an unforgettable ribeye steak that’s bursting with flavor.
Ingredients:
- Ribeye steak
- Salt
- Black pepper
- Fresh herbs (such as thyme or rosemary)
- Compound butter (store-bought or homemade)
To cook your sous vide ribeye steak, start by seasoning the steak generously with salt and black pepper. Place the seasoned steak in a vacuum-sealed bag along with fresh herbs, then remove the air and seal it tightly.
Preheat your sous vide water bath to your desired temperature—typically between 130°F to 135°F for medium-rare. Immerse the bagged steak in the water bath and cook it for 1 to 2 hours.
Once the time is up, remove the steak from the bag, pat it dry, and heat a skillet over high heat. Sear the steak for about 1-2 minutes on each side until a golden-brown crust forms. Finally, add a dollop of compound butter on top of the steak while searing to enrich the flavors, then serve immediately.
When using the sous vide method, it’s essential to ensure that the water bath maintains a consistent temperature throughout the cooking process. This technique allows for an incredible level of control over doneness, but make sure to check the immersion of the bag; if it floats, use a clip to secure it to the side of the pot.
Don’t skip the searing step, as it not only enhances texture but also contributes a beautiful caramelized flavor that rounds out the dish perfectly. Additionally, vacuum sealing your steak before cooking retains much of its nutritional value by minimizing oxidation and preserving essential flavors. Enjoy your perfectly cooked ribeye steak!
Conclusion
Cooking a delicious sous vide ribeye steak with herb butter is simpler than you might think. This method ensures a perfectly cooked steak that’s tender and flavorful, making it a fantastic choice for special occasions or a cozy night in. The sous vide technique allows the steak to cook evenly at a precise temperature, infusing it with mouthwatering juices. Paired with a delightful herb butter, this dish will impress your family and friends, showcasing your cooking prowess without requiring an extensive ingredient list. For best results, make sure your steak is patted dry before searing to achieve that perfect crust. The sous vide method allows for flexibility in cooking time, so feel free to adjust based on your preferred tenderness. If you choose to use a cast-iron skillet for searing, it retains heat well and can help create a fantastic crust. Enjoy your culinary creation and remember that a little patience in the cooking process can lead to incredible flavors!