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Sous Vide Ribeye Steak

Mains

Ingredients

  • 1 thick-cut ribeye steak, ideally 4–5 cm thick
  • Salt
  • Freshly ground black pepper
  • 1 tbsp neutral high-smoke-point oil
  • (2–3 sprigs thyme or rosemary, optional)
  • (1 tbsp plant butter, optional)
  • (1–2 garlic cloves, lightly crushed, optional)
  • Flaky sea salt, to serve

Method

  1. Preheat the sous-vide water bath to 55°C for medium-rare or 57°C for medium.
  2. Season the steak generously on all sides with salt and black pepper and add thyme or rosemary, if using.
  3. Place the steak in a sous-vide bag. Vacuum seal, or use a zip-lock freezer bag and the water-displacement method to remove as much air as possible.
  4. Submerge the steak completely in the water bath and cook for 1–4 hours. For a typical 4–5 cm ribeye, about 2 hours is a good target.
  5. Remove the steak from the bag and pat it very thoroughly dry with kitchen paper.
  6. Heat a heavy cast-iron or stainless-steel frying pan over the highest heat until smoking hot. Add the oil.
  7. Add the steak and sear for 15–30 seconds, then flip. Continue flipping every 15–30 seconds until a deep brown crust develops, about 1½ minutes total.
  8. During the final 30 seconds, add the plant butter, garlic and fresh herbs if using, and baste the steak with the foaming butter.
  9. Hold the steak with tongs and sear the fatty edge and remaining sides until browned, about 45 seconds total.
  10. Serve immediately, with flaky sea salt if desired. Note that a sous-vide steak does not need a conventional resting period.