AuthorfoodiesinourthirtiesCategoryElevated Home Cooked MealsDifficultyBeginnerNew! Ribeye Steak! Prepared first using an @Anova Sous Vide and finished on the grill. After many trials, we believe this is the absolute finest way to cook a steak at home. This will ensure your ribeyes are cooked perfectly medium-rare before grilling for a few minutes to get that nice char on the outside. This will be a must-make recipe time and time again, guaranteed. We served the steak with Homemade Mac&Cheese- coming soon and a simple Cesar salad kit. The perfect summer meal to enjoy with friends and family. Enjoy friends!
In a large pot or container on a cutting board to protect your counter tops, connect your Sous Vide to the side of the pot or container. Fill with water until the water line is past your minimum mark on your Sous Vide machine. Set temperature to 136 degrees Fahrenheit for medium-rare ribeyes. Allow the water to come to temperature while preparing the steaks.
First, place the ribeyes on a large plate or cutting board. Season both sides of the steak with the garlic powder and black pepper.
Second, place your seasoned steaks, one at a time in their own quart size zip-top bags. Drizzle with EVOO and place 1 sprig of rosemary into each bag. Zip tight while trying to remove as much air as possible.
When water of Sous Vide is ready, add the prepare steaks in the zip-top bags. Allow steaks to remain for at least 1hr and 20 minutes. The best feature of a Sous Vide is the steaks can be left for longer and they will not over cook. Once the steaks reach the temperature, they will remain medium-rare. That is the main reason why this recipe is so consistent and is our favorite way to prepare steaks at home!
Prepare the grill over medium-high heat.
When the steaks have finished in the Sous Vide, remove the bags. Remove steaks from the zip-top bags and place the steaks on a clean cutting board or sheet pan. Season with the coarse sea salt. Discard the bags. As you can see, we doubled the recipe, 4 ribeyes for 5 people. Yes, we did have some leftover!
Grill for 2-3 minutes per side or until desired char is reached. Careful, the steaks will overcook if you leave them on the grill any longer. Remove from the grill and slice into strips. Enjoy!
To double or triple recipe, just double or triple the ingredients and the follow the steps above.
Steaks Sous Vide turn out the best when they are prepared in individual zip-top bags. If the ribeye is too large for a quart size, use a gallon size.
Also, with the EVOO, a vacuum sealer is not the best option due to the oil tends to be sucked when pulling vacuum. We prefer zip-top bags with the air removed. If you swap butter for the EVOO, feel free to use your vacuum sealer!
Ingredients
Directions
In a large pot or container on a cutting board to protect your counter tops, connect your Sous Vide to the side of the pot or container. Fill with water until the water line is past your minimum mark on your Sous Vide machine. Set temperature to 136 degrees Fahrenheit for medium-rare ribeyes. Allow the water to come to temperature while preparing the steaks.
First, place the ribeyes on a large plate or cutting board. Season both sides of the steak with the garlic powder and black pepper.
Second, place your seasoned steaks, one at a time in their own quart size zip-top bags. Drizzle with EVOO and place 1 sprig of rosemary into each bag. Zip tight while trying to remove as much air as possible.
When water of Sous Vide is ready, add the prepare steaks in the zip-top bags. Allow steaks to remain for at least 1hr and 20 minutes. The best feature of a Sous Vide is the steaks can be left for longer and they will not over cook. Once the steaks reach the temperature, they will remain medium-rare. That is the main reason why this recipe is so consistent and is our favorite way to prepare steaks at home!
Prepare the grill over medium-high heat.
When the steaks have finished in the Sous Vide, remove the bags. Remove steaks from the zip-top bags and place the steaks on a clean cutting board or sheet pan. Season with the coarse sea salt. Discard the bags. As you can see, we doubled the recipe, 4 ribeyes for 5 people. Yes, we did have some leftover!
Grill for 2-3 minutes per side or until desired char is reached. Careful, the steaks will overcook if you leave them on the grill any longer. Remove from the grill and slice into strips. Enjoy!
To double or triple recipe, just double or triple the ingredients and the follow the steps above.
Steaks Sous Vide turn out the best when they are prepared in individual zip-top bags. If the ribeye is too large for a quart size, use a gallon size.
Also, with the EVOO, a vacuum sealer is not the best option due to the oil tends to be sucked when pulling vacuum. We prefer zip-top bags with the air removed. If you swap butter for the EVOO, feel free to use your vacuum sealer!