The Perfect Sous Vide Rib Eye
Cooking steaks sous vide is a great technique when you’re entertaining because you can prepare several at a time in the hot water bath — and you can rest assured that the meat will be perfectly cooked. Since most of the cooking is hands-off, you’ll have more time to prepare the rest of the meal. After your guests arrive, all that’s left to do is give the steaks a quick sear in a fry pan, then listen to the oohs and aahs. Each steak serves two people, so adjust the recipe accordingly. The seasonings are simple here, just garlic, rosemary, kosher salt and freshly ground pepper, allowing the wonderful beefy flavor to shine. We think the perfect rib eye should be cooked to medium-rare, but if you prefer yours medium, set the sous vide to 134°F (57°C).
Ingredients:
- 1 boneless rib eye steak, 8 to 10 oz. (250 to 315 g) and 1 inch (2.5 cm) thick
- Kosher salt and freshly ground pepper
- 4 to 6 garlic cloves, unpeeled and lightly smashed
- 4 fresh rosemary or thyme sprigs
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 2 Tbs. vegetable oil
- Flaky sea salt
Directions:
Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 129°F (54°C) for medium-rare.
Meanwhile, let the steak stand at room temperature for about 30 minutes. Pat the steak dry with paper towels. Season generously on both sides with salt and pepper. Place the steak in a vacuum bag and add 2 of the garlic cloves, 2 of the rosemary sprigs and 2 Tbs. of the butter. Vacuum seal the bag.
When the water reaches the desired temperature, using tongs, lower the bag into the water bath and clip the top of the bag to the side of the pot, or according to the manufacturer’s instructions. Cook for 2 1/2 to 4 hours; the longer you cook the steak, the more tender it will be.
Remove the bag from the water bath and transfer the steak to a plate, discarding the garlic and rosemary. Pat the steak dry. If not serving it immediately, place the steak, still in the bag, in a large bowl of ice water to cool, then refrigerate in the bag for up to 3 days.
Heat a fry pan over medium-high heat. Pour in the oil and heat until almost smoking. Add the steak and sear until nicely browned, about 1 minute. Add the remaining garlic cloves, rosemary sprigs and butter to the pan. Turn the steak over and sear, basting the top with the melted butter, until browned on the other side, about 1 minute. If the garlic and rosemary start to burn, place them on top of the steak and continue to baste the steak with the butter.
Transfer the steak, garlic and rosemary to a cutting board and let the steak rest for 10 minutes. Cut the steak into slices. Garnish with flaky sea salt and the seared garlic cloves and rosemary sprigs. Serve immediately. Serves 2.
Tip: If you don’t have a vacuum bag, you can use a sealable plastic bag, left open at the top, to hold the steak. Using tongs, slowly submerge the bag into the hot water bath, leaving the open zippered area exposed. Pressure from the water will force out the air. Before removing the bag from the water, seal it closed.
Williams Sonoma Test Kitchen
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