Perfect Sous Vide Ribeye Recipes

Alright, fam, let’s dive into something that’s about to seriously jazz up your dinner rotation: Perfect Sous Vide Ribeye Recipes. It’s like a magic trick where you make restaurant-quality steak at home without breaking a sweat. I promise, you’ll be all “Whoa, did I just cook that?” It’s melt-in-your-mouth amazing, and the sous vide method is basically foolproof. Trust me; you’ll wanna show off this little culinary triumph.

Now, let me spill the beans a little. My husband and our little fam are absolute ribeye fanatics. Seriously, they drool at the mention of this recipe. It’s become our go-to for “fancy dinner” nights without needing a special occasion. We’ve made it so many times that it feels like an old, juicy friend. And the bonus? The smell of steak fills the house with all kinds of cozy joy. Plus, who doesn’t love pretending to be a pro chef every once in a while?

Why You’ll Love This Perfect Sous Vide Ribeye Recipes

Alright, here’s why you’re gonna fall head over heels for this one:

– It’s basically a stress-free way to cook steak like a boss.
– Every bite is like buttery heaven — I mean it just melts.
– You get serious bragging rights with minimal effort. You’ll feel like Gordon Ramsay minus the yelling.
– Customizable to your heart’s content. Want steakhouse stuff? Bring it on.

How to Make It

Okay, pal, imagine we’re hanging in the kitchen, half-buzzed on wine and having a blast. Here’s how you nail this ribeye thing: Grab your ribeye steak and season it like you mean it — do NOT skimp on the good ol’ salt and pepper. Seal that beauty in a bag with some garlic and a little splash of olive oil. Now, the sous vide bit is super chill. Set your sous vide gizmo to about 130°F (I use an app ‘cause I can never remember) and let the steak take a long, hot bath. I usually forget about it for at least two hours.

When the timer (finally) reminds you about the steak, whip it out and pat it dry. Now comes the fun part – searing! Heat up a pan until it’s hotter than a July sun, then toss the steak in for that golden crispy edge. You’ll get a little smokey kitchen casualty lighting, but hey, no pain no gain. Add some butter and baste it for a blast of flavor. Voilà, you’ve got yourself a ribeye masterpiece!

Ingredient Notes

– **Ribeye Steak:** Size doesn’t matter, you just need a nice marbling. And don’t overthink it.
– **Kosher Salt:** Your flavor bestie. Seriously, don’t skip this or your taste buds will be sad.
– **Black Pepper:** Gives it that kick. Just eyeball it and go wild.
– **Garlic:** Even if you think you added too much, it’s probably just right. Trust me.
– **Olive Oil:** If you’ve got another fave oil, sub it out! But olive’s my OG.

Recipe Steps:

1. Season ribeye generously with salt and pepper. Add garlic if you’re a fan.
2. Seal in a bag with some olive oil and drop it in the sous vide at 130°F. Forget about it for 2 hours.
3. Once the timer goes off, pat steak dry and prep your pan for searing.
4. Sear steak in a blazing hot skillet with butter for that drool-worthy crust.
5. Let it rest for a sec before slicing and devouring.

What to Serve It With

Tips & Mistakes

– Rookie error: Don’t forget to dry that steak before searing, or else it’s sizzle central.
– Trying to rush the searing process? Nope. Let it do its thing for a tasty crust.

Storage Tips

Store leftovers in the fridge, wrapped up, but honestly, why would there be any left? If you do have any, cold steak for breakfast is surprisingly yum. No judgment here.

Variations and Substitutions

– Out of olive oil? Use butter or any other oil in your pantry.
– Got veg-o lemon folks in the crowd? Lemon zest post-sear brings out brightness.
– Want extra heat? Toss in red pepper flakes or cayenne.

Frequently Asked Questions

Perfect Sous Vide Ribeye Recipes

This recipe guides you through cooking the perfect sous vide ribeye steak, ensuring a tender and juicy result every time.

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Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lbs Ribeye steak
• ▢ 2 tbsp Olive oil for searing
• ▢ 1 tsp Salt preferably kosher salt
• ▢ 0.5 tsp Black pepper
• ▢ 2 cloves Garlic crushed
• ▢ 2 sprigs Fresh thyme
• ▢ 2 tbsp Unsalted butter for finishing

Instructions

Preparation Steps

• Preheat the sous vide water bath to 129°F (54°C) for medium-rare.
• Season the ribeye steaks generously with salt and black pepper on both sides.
• Place the steaks in vacuum-seal bags along with garlic cloves and thyme sprigs, then seal the bags.
• Submerge the sealed bags in the preheated water bath and cook for 2 hours.
• Remove steaks from bags and pat dry with paper towels.
• Heat olive oil in a skillet over high heat. Sear steaks for 1-2 minutes on each side until a brown crust forms.
• Add unsalted butter to the skillet and baste the steaks for 30 seconds. Remove and rest for 5 minutes before serving.

Notes

For best results, serve immediately with your favorite side dishes.