Sous Vide Rib Eye with Rosemary Garlic Butter
Preparing steaks using the sous vide method will allow you to cook them to precisely your desired doneness, with no risk of overcooking the meat. Once the steaks come out of the water bath, all they need a swift browning for extra flavor and crusty exterior. Here we use an indoor electric grill pan, which will give the steaks beautiful grill marks, but a few minutes in a very hot fry pan with a few tablespoons of oil would do the trick as well.
- 2 boneless rib eye steaks, about 3/4 lb. (375 g) each
- Kosher salt and freshly ground pepper
- 6 garlic cloves
- 3 fresh rosemary sprigs
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature
Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 129°F (54°C) for medium-rare or 134°F (57°C) for medium.
Season the steaks generously on both sides with salt and pepper. Smash 4 of the garlic cloves with the side of a knife to flatten. Place each steak in a vacuum bag, add 2 of the smashed garlic cloves and 1 of the rosemary sprigs to each bag, and vacuum seal closed.
When the water reaches the desired temperature, lower the bags into the water bath and clip the top of each bag to the side of the water basin. Cook the steaks for 1 hour. (The steaks can be left in the water bath, at the cooking temperature, for up to another 3 hours before serving.)
Meanwhile, make the compound butter: Finely mince the remaining 2 garlic cloves, and finely mince the leaves of the remaining rosemary sprig. In a small bowl, combine the butter, garlic, rosemary and pinch of salt. Mash and fold the butter and seasonings together until smooth and blended. Cover and refrigerate until ready to serve.
When the steaks are ready, remove the bags from the water bath, transfer the steaks to a plate and discard the rosemary and garlic. Path the steaks dry. Season with salt and pepper.
Heat an indoor electric grill on high heat until very hot. Add the steaks and sear, turning once, until a charred crust forms on both sides, about 2 minutes per side. Transfer the steaks to a cutting board and cut each in half. Divide the steak among 4 serving plates, top each serving with an equal amount of the rosemary garlic butter and serve immediately. Serves 4.
Recipe adapted from Williams Sonoma The Sous Vide Cookbook (Weldon Owen, 2017)