Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, rib steak done sous vide. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Perfect Rib-eye steak using a Sous Vide Machine and then Finishing it off on the BBQ By slowly bringing the steak to temperature and finishing it off with a hot sear over some Charcoal you can't mess it up! Using this technique you get a steak cooked perfectly from edge to edge. Sous vide steaks can be finished in a pan or on the grill. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor.
Rib Steak done Sous Vide is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Rib Steak done Sous Vide is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have rib steak done sous vide using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Rib Steak done Sous Vide:
- Prepare 2 Rib Steaks (cut 1 1/2 thick)
- Take (Steak bag 1)
- Take 1/3 cup Soya sauce
- Get 1 Tbsp Worcestershire sauce
- Prepare 1 tsp lemon juice
- Get 1 tsp Garlic powder
- Prepare (Steak bag 2)
- Prepare 1/4 Cup Butter
- Get 1 tsp Lemon juice
How to Sous Vide Beef Ribeye Steak Ribeye is my favorite steak cut! The high marble and rich fat content found in Rib eye steaks gives it a looser grain that results in a tender, rich and buttery texture once cooked. The Ribeye is the best cut of steak of sous vide for me. If you'd like to cook it more or less, see the charts in the post.
Instructions to make Rib Steak done Sous Vide:
- Place the first steak, soya sauce, Worcestershire, lemon juice , and garlic powder into a vacuum seal bag. Seal. Next mix the rosemary and butter and place it, and the second steak in another vacuum seal bag. Seal.
- Set temperature on circulator to 131°F.
- When temperature of the water is 131°F, add the steaks and cook for 90 minutes.
- After the 90 minutes is done, remove steaks from bags. Set a frying pan to a very high heat, we are looking to brown the surface without cooking the inside of the steaks. Place the steaks in the pan and fry on both sides for approximately 90 seconds on each side,
- Note: you can use any combination of steak seasoning or marinade. It's a personal choice. I prefer the soya sauce and garlic powder, it adds a great subtle flavor.
The Ribeye is the best cut of steak of sous vide for me. If you'd like to cook it more or less, see the charts in the post. Add the seasoned steak to a zip-lock bag. Some people like their meat well-done. However, there is no real reason to use a sous vide precision technique if you like your steak well-done.
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