Cooking a ribeye steak using the sous vide method results in a perfectly cooked steak with a consistent temperature throughout. Here's a detailed guide to sous vide a ribeye steak:

Ingredients:

• Ribeye steak (1 to 1.5 inches thick)
• Salt
• Pepper
• Fresh herbs (optional, such as rosemary or thyme)
• Garlic (optional, crushed)
• Olive oil or butter for searing

Equipment:

• Sous vide immersion circulator
• Vacuum sealer or resealable plastic bags
• Cast iron skillet or heavy-bottomed pan
• Tongs

Instructions:

1. Prepping the Steak:

• Season the Steak: Generously season your ribeye steak with salt and pepper on both sides. If using, add fresh herbs and crushed garlic.
• Vacuum Seal: Place the steak in a vacuum-seal bag or a resealable plastic bag. If using a resealable bag, use the water displacement method to remove air:
  • Place the steak in the bag and slowly submerge the bag in a container of water, allowing the water pressure to push out the air, then seal the bag just above the water line.

2. Setting Up the Sous Vide:

• Prepare the Water Bath: Fill a large container or pot with water and attach your sous vide immersion circulator. Set the temperature according to your desired doneness:
  • Rare: 120°F (49°C) for 1.5 to 2.5 hours
  • Medium-Rare: 129°F (54°C) for 1.5 to 2.5 hours
  • Medium: 135°F (57°C) for 1.5 to 2.5 hours
  • Medium-Well: 145°F (63°C) for 1.5 to 2.5 hours
  • Well-Done: 156°F (69°C) for 1.5 to 2.5 hours

3. Cooking the Steak:

• Submerge the Steak: Place the sealed steak into the water bath, ensuring it's fully submerged and the bag is not floating.
• Cook: Let the steak cook for the recommended time. The sous vide method allows for flexibility, so the steak won't overcook if left a bit longer.

4. Finishing the Steak:

• Remove and Pat Dry: Once the steak has cooked, remove it from the bag and pat it dry with paper towels. A dry surface is essential for getting a good sear.
• Sear the Steak: Heat a cast iron skillet or heavy-bottomed pan over high heat. Add a small amount of oil with a high smoke point (like vegetable oil) or butter.
  • Once the oil is shimmering or the butter is melted and just starting to brown, place the steak in the pan.
  • Sear each side for about 1-2 minutes until a deep brown crust forms. You can also sear the edges using tongs.

5. Rest and Serve:

• Rest: Let the steak rest for a few minutes after searing to allow the juices to redistribute.
• Slice and Serve: Slice the steak against the grain and serve with your favorite sides.

Tips:

• You can add a finishing touch by basting the steak with butter, garlic, and herbs during the searing process.
• For an extra layer of flavor, you can brush the steak with a little bit of melted butter or a sauce of your choice right before serving.

Enjoy your perfectly cooked sous vide ribeye steak!