Dad loves a good steak and in his opinion the best way to cook it is sous vide. Dad's sous vide ribeye steak recipe will give you steakhouse results at home.
Another great benefit of cooking sous vide is it is almost impossible to mess up.
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Don't know about sous vide?
If you are new to or don't know anything about cooking sous video Dad can help. Dad has an entire post and video on the basics of sous vide. That will get you up to speed on this amazing cooking technique.
When you are done come back here to cook up some steak! If you already knew about sous vide, let's continue.
Keep it simple for sous vide ribeye
Dad likes to keep his steaks simple when he cooks them. Just a little bit of garlic powder, onion powder, sea salt and black pepper.
There are endless opinions on how to season food for sous vide. Dad just likes the flavor he gets with this combo. In fact, he uses it in most of his cooking.
Season your steak liberally!
One thing you need to know about sous vide steak is that it can take a lot of seasoning. Be generous with your seasoning. However, make sure you are using coarse salt.
Table salt will not work in this application. Also make sure you season both sides of the steak.
You don't need a vacuum sealer
For a short cook like the sous vide ribeye you do not need to have a vacuum sealer. For these shorter cooks you can use a gallon Ziploc bag.
Just make sure you are using a freezer version of the bag. You will use the submersion technique for this. By slowly lowering the bag into the water with the top open it pushes the air out.
It will not be a 100% airtight environment but it will work in this recipe just fine. If you have a vacuum sealer feel free to use it.
You need to dry the steak well before searing
One of the most important steps of sous vide cooking happens after you remove the food from the bag. You need to dry the item really well before you sear it.
If you do not you will never get a really good crust on the item. If the food is still moist you will be steaming away the moisture instead of creating the Maillard reaction and giving you that nicely browned effect.
Sear in a really hot pan
There are tons of ways to sear food after sous vide cooking it. One of the most common is to use stainless steel or cast iron pan.
This is common because most people have these around the kitchen. One thing to keep in mind is to use the right kind of oil. You want an oil with a high smoke point, like vegetable oil.
Temps for sous vide steak
Dad likes his steaks medium-rare and the wife likes hers more medium. This can be an issue for some people if they only have one sous vide cooker. Don't worry though you can take a medium-rare steak and sear it for a longer period and achieve the medium temp easily. Use the chart below to cook the steak to your liking you can bump the temp up or down from the 3 to suit your steak to your taste.
Medium Rare: 130 Degrees
Medium: 140 Degrees
Well Done: 160 Degrees
Sous vide ribeye steak recipe
Equipment
- Sous Vide Cooker (Immersion Circulator)
- Container to cook in (Polycarbonate or large pot)
- Gallon Freezer Bag
- Clip
- Cast Iron or Stainless Steel Pan
- Tongs
- Spice Shaker (Optional)
Ingredients
- 1 lb Thick cut ribeye steak 1-2 inches thick
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- Sea Salt
- Fresh Black Pepper
- 3 tablespoon Vegetable oil Enough to coat pan
- 2 tablespoon Butter
Instructions
- Mix the garlic powder and onion powder in your spice shaker. If you don't have one you can skip this step.
- Season the steak liberally with the garlic and onion powder on both sides.
- Season liberally with the sea salt and black pepper. Make sure that you are using a coarser ground salt as table salt will not work well in this application. Season on both sides of the steak.
- Press the seaonings into the steak.
- Set up your sous vide cooker according to the manufacter's directions. Fill your container with water while keeping the amount of water that will be displaced when you add the bag with the steak.
- Set the sous vide cooker to 130 degrees for medium rare.
- Place your steak in the gallon freezer bag but do not seal it.
- Lower the bag with the steak into the water and let the air be pushed out as you lower it. It helps to use tongs to push it down as the water is hot.
- Once the steak is fully submerged seal the bag.
- Clip the bag to the edge of the vessel so that it does not fall in and become harder to remove.
- Cook for 2 hours in the water bath.
- After 2 hours remove the bag with steak.
- Remove the steak from the bag and pat it dry. This is a very important step as you will not be able to get a good sear if the steak is wet.
- Place a cast iron or stainless steel pan over high heat. Coat the pan with vegetable oil (it has a higher smoke point). Do this with vents on as it will smoke.
- When the pan is really hot add the steak and flip it often, every 30 seconds or so.
- About 1-2 minutes in add in the 2tbsp of butter and baste the steak with it as you sear.
- Do not exceed 3-4 minutes or you will overcook the steak. Remove when you have a nice color on the steak.
- There is no need to rest sous vide cooked steak. You can cut and serve it immediately. The steak may look a little grey when first cut. It will fluoresce and turn more red as it is exposed to oxegen.
Notes
Temps:
Medium Rare: 130 Degrees Medium: 140 Degrees Well Done: 160 DegreesNutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Want to sous vide something else?
How about trying out Dad's sous vide and air fried beef short ribs recipe.
Did you know Dad is on YouTube?
Go check out Dad's youtube channel for all kind of great cooking videos and food related content.
