Sous Vide Steak

Serves: 2

Cook Time: 2hr

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Summary

Cook perfectly done steak with our step-by-step recipe using the sous vide method!

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Ingredients

2 ribeye steaks (1-1.5 inches thick)

Salt and pepper, to taste

2 sprigs of fresh rosemary

2 tbsp olive oil

2 tbsp butter

Directions

1. Season the Steaks

Season your steaks generously with salt and pepper—don’t forget the edges!

2. Seal the Deal

Add the steak and any aromatics, like thyme or rosemary, to a bag and vacuum seal it.

Pro tip: the water displacement method works like a charm if you don’t have a vacuum sealer! (see notes below)

3. Cook Away

Set your sous vide machine to 130°F for a perfect medium-rare. If you like it a bit more done, go for 140°F.

Submerge the bags in the water bath and let them cook for 1.5 to 2 hours. Patience, friends, it’s worth the wait!

4. Heat Up the Cast Iron

Take the steaks out of their bags and pat them dry with paper towels, and heat up your cast iron skillet on high. Add a splash of olive oil to the skillet and let it get nice and hot.

5. Sear the Steaks

Place the steaks in the skillet and sear for 1-2 minutes on each side until you get that beautiful crust. But, be careful not to crowd the pan.

6. Rest and Enjoy

Remove the steaks from the skillet and let them rest for a few minutes. Then, slice and serve!

Notes

1. Water Displacement Method

Place your brisket in a resealable plastic bag and partially close it, leaving a small opening. Submerge the bag slowly in water to push out the air, then seal it completely before fully submerging it for cooking. This method helps create a vacuum-like seal for even sous vide cooking.

2. Perfect Your Doneness

For rare, we recommend heating your water bath to 128°F and cooking for 1 - 2 ½ hours. For medium-rare, heat your water bath to 130°F - 134°F and cook for 1 - 2 ½ hours. For medium, heat between 135°F and 144°F and cook for 2 ½ - 3 hours. For medium-well, heat between 145°F and 155°F and cook for 2 ½ - 3 hours. Finally, for a well-done steal heat the water bath to 156° and cook for 3 hours.

3. Baste Like a Boss

For enhanced flavor and texture, baste your steaks with butter. After searing, drop the heat to medium and add the butter to the skillet. Once melted, throw in the remaining rosemary and garlic. Tilt the skillet and use a spoon to baste the steaks with the melted butter and aromatics.