Sous Vide Rib Eye with Rosemary Garlic Butter
Sous vide is a French word for “under vacuum.” This refers to the way in which the ribeye steaks are prepared. Preparing steaks using the sous vide method will allow you to cook them to precisely your desired doneness at the preferred temperature you like, 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.
Sous vide ribeye steaks go great with crispy roasted potatoes and brussel sprouts. Our sous vide ribeye steak recipe uses 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.
Ingredients:
- 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
Directions:
Step 1. Preheat the Water
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.
Step 2. Place Steaks in a Vacuum Bag
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.
Step 3. Cook the Steaks
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.)
Step 4. Make the Compound Butter
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.
Step 5. Dry the Steaks
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.
Step 6. Sear the Steaks
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.
Step 7. Serve
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)
Sous Vide Ribeye Steak Temperature and Time
The time it takes to sous vide your steak will depend on thickness. Steaks 1-inch thick or less take about 40 minutes to sous vide. Steaks 1.5-inch thick or less take about an hour to sous vide. For steaks that are cooking at or below 130°F, you should cook for no longer than 2 1/2 hours.
- Rare: 120°F (49°C) to 128°F (53°C)
- Time: 2 ½ hours
- Medium-Rare: 129°F (54°C) to 134°F (57°C)
- Time: 1 to 4 hours
- Medium: 135°F (57°C) to 144°F (62°C)
- Time: 1 to 4 hours
- Medium-Well: 145°F (63°C) to 155°F (68°C)
- Time: 1 to 3 ½ hours
- Well Done: 156°F (69°C) and up
- Time: 1 to 3 hours
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