85 minutes
A perfectly cooked steak with a sublime crust and tender, juicy interior, achieved through precise sous vide cooking.
Ribeye Steak
0 lb
to taste
Black Pepper, freshly ground
to taste
Thyme Sprigs, optional
each
Garlic Clove, optional
each
Shallots, thinly sliced, optional
0 oz
tablespoons
Unsalted Butter, optional
tablespoons
1. Preheat Sous Vide Cooker
Preheat your sous vide cooker to the desired final temperature for your steak. For a medium-rare steak, set your cooker to 129°F (54°C).
2. Season Steaks
While the sous vide cooker is heating up, season your steaks generously with kosher salt and freshly ground black pepper. If you like, add a sprig of thyme or rosemary, a couple of garlic cloves, and some thinly sliced shallots for extra flavor. Place each steak into a vacuum-seal bag, making sure the seasonings are evenly distributed, and seal the bags tightly.
3. Cook Steaks in Sous Vide
Once the sous vide cooker has reached the desired temperature, place the sealed bags into the water bath. Allow the steaks to cook according to the time suggested by sous vide charts, usually around 1 hour for a 1.5-inch-thick steak.
4. Prepare for Searing
When the steaks have finished cooking in the water bath, carefully remove them from the bags and pat them dry with paper towels. This is crucial for achieving a good sear; moisture on the surface will prevent the formation of a crust.
5. Sear the Steaks
Preheat a heavy cast iron or stainless steel skillet over the hottest burner you have. Add the vegetable oil to the skillet and heat it until it just starts to smoke. Lay the steaks in the hot skillet and sear them, flipping every 15 to 30 seconds. This frequent flipping helps develop an even, rich brown crust without burning the steaks. If you want, add a bit of butter during the last few flips for added richness. The searing process should take about 1.5 minutes in total.
6. Serve the Steaks
Finally, transfer the steaks to a cutting board or serving platter and serve immediately. Enjoy your perfectly cooked steak!
After searing, top your protein with a slice of compound butter (e.g., herb butter, blue cheese butter, or anchovy butter) for a burst of flavor.
Serve with a peppercorn sauce, béarnaise, chimichurri, or a red wine reduction to add complexity to the dish.
Add soy sauce, ginger, garlic, and a dash of sesame oil to the bag for an Asian twist.
Add herbs like rosemary, thyme, or oregano in the bag with any protein for a subtle, aromatic flavor.
Sous vide at 140-150°F (60-65°C) for 1-2 hours. Chicken comes out incredibly juicy, a texture that's difficult to achieve through traditional methods.
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