Master the art of melt-in-your-mouth ribeye with this sous vide hack
What To Know
- The key to a great sous vide ribeye steak lies in choosing the right cut.
- Look for a steak with a generous amount of marbling, as this will contribute to its tenderness and flavor.
- Place the steak in a zip-top bag and submerge it in a bowl of water.
Are you ready to embark on a culinary adventure and elevate your steak game? Sous vide cooking is a revolutionary technique that allows you to achieve restaurant-quality steaks with unmatched precision and consistency. In this comprehensive guide, we’ll delve into everything you need to know about how to sous vide ribeye steak, from selecting the perfect cut to achieving the ideal doneness.
Selecting the Perfect Ribeye
The key to a great sous vide ribeye steak lies in choosing the right cut. Look for a steak with a generous amount of marbling, as this will contribute to its tenderness and flavor. A USDA Prime or Choice grade ribeye is recommended. Aim for a steak that is at least 1.5 inches thick for optimal results.
Seasoning Your Steak
Once you have your ribeye, it’s time to season it. Keep the seasoning simple with just salt and pepper. Apply a liberal amount of salt to both sides of the steak and season generously with black pepper. You can also add other herbs or spices to your liking, such as garlic powder, onion powder, or thyme.
Vacuum Sealing the Steak
Vacuum sealing your steak is essential for the sous vide process. This will prevent it from absorbing water and will ensure that it cooks evenly. Use a vacuum sealer to remove all of the air from the bag containing the steak. If you don’t have a vacuum sealer, you can use the water displacement method. Place the steak in a zip-top bag and submerge it in a bowl of water. Seal the bag while keeping the steak submerged.
Setting the Sous Vide Temperature and Time
The temperature and time you cook your steak at will determine its doneness. For a medium-rare steak, cook it at 135°F (57°C) for 1-2 hours. For a medium steak, cook it at 140°F (60°C) for 1-2 hours. For a medium-well steak, cook it at 145°F (63°C) for 1-2 hours. For a well-done steak, cook it at 150°F (66°C) for 1-2 hours.
Cooking the Steak
Once you have set the temperature and time, place the sealed steak in the sous vide bath. Make sure that the steak is fully submerged in the water. Cook the steak for the desired amount of time, depending on the doneness you prefer.
Searing the Steak
After the steak has finished cooking in the sous vide bath, it’s time to sear it. This will give it a beautiful crust and enhance its flavor. Heat a cast iron skillet or grill over high heat. Remove the steak from the bag and pat it dry with paper towels. Sear the steak for 1-2 minutes per side, or until it reaches the desired crust.
Resting the Steak
Once the steak has been seared, let it rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
Serving Your Sous Vide Ribeye Steak
Slice the steak against the grain and serve it with your favorite sides. Enjoy the tender, juicy, and flavorful ribeye steak that you’ve created with the sous vide technique.
Tips for Perfect Sous Vide Ribeye Steak
- Use a high-quality ribeye steak with good marbling.
- Season the steak liberally with salt and pepper.
- Vacuum seal the steak tightly to prevent water absorption.
- Cook the steak at the correct temperature and time for the desired doneness.
- Sear the steak over high heat for a beautiful crust.
- Let the steak rest before slicing and serving.
Elevate Your Steak Game with Sous Vide
With the sous vide technique, you can achieve restaurant-quality ribeye steaks at home with ease. By following the steps outlined in this guide, you’ll be able to impress your friends and family with perfectly cooked steaks every time. So, grab your sous vide and get ready to elevate your steak game to new heights!
Frequently Asked Questions
Q: What is the best way to season a ribeye steak for sous vide cooking?
A: Keep the seasoning simple with just salt and pepper. Apply a liberal amount of salt to both sides of the steak and season generously with black pepper.
Q: How long should I cook a ribeye steak in the sous vide bath?
A: The cooking time will depend on the desired doneness. For a medium-rare steak, cook it at 135°F (57°C) for 1-2 hours. For a medium steak, cook it at 140°F (60°C) for 1-2 hours.
Q: How do I sear a sous vide steak?
A: Heat a cast iron skillet or grill over high heat. Remove the steak from the bag and pat it dry with paper towels. Sear the steak for 1-2 minutes per side, or until it reaches the desired crust.
Q: What are the benefits of using the sous vide technique for cooking ribeye steak?
A: Sous vide cooking allows for precise temperature control, resulting in evenly cooked steaks with consistent doneness. It also tenderizes the steak and enhances its flavor.
Q: Can I use the sous vide technique to cook other cuts of steak?
A: Yes, the sous vide technique can be used to cook any cut of steak. However, the cooking time and temperature will vary depending on the cut and desired doneness.