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–+ servings
Red interior of a medium-rare cut sous vide ribeye arranged on a plate

Sous Vide Ribeye

40aprons.com/sous-vide-ribeye/
This sous vide ribeye is unbelievably tender, cooked perfectly medium-rare all the way through, seared with a delicious compound butter, and so easy to make. I'll never make ribeye any other way!
Prep 15 minutes
Cook 2 hours 10 minutes
Total 2 hours 25 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • Food processor
  • Plastic wrap
  • Plastic vacuum sealing bags
  • Vacuum sealer (or use the water displacement method, see Notes)
  • Large pot or other heat-resistant container
  • Sous vide immersion circulator
  • cast-iron skillet

Ingredients

For the Garlic-Herb Butter

  • ½ cup unsalted butter (softened)
  • ¼ cup fresh parsley (roughly chopped)
  • 1 - 1 ½ teaspoons garlic (roughly chopped)
  • 2 tablespoons shallots (roughly chopped)
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper

For the Ribeyes

Instructions

  • For the Herb Butter: Place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm, approximately 1 hour.
  • Place ribeye in a vacuum-seal bag in a single layer. Add thyme and garlic evenly on both sides of the steaks, then close the bag using a vacuum sealer or the water displacement method (see Notes).
  • Preheat a large pot of water with a sous vide immersion circulator to 129° Fahrenheit. Submerge steak fully in water and cook for 2 hours.
  • After 2 hours, remove bag from water and remove steak from bag. Dry well with paper towels then season liberally with salt and pepper.
  • Heat a large cast iron skillet over medium-high heat for 3 minutes. Melt 2 tablespoons of compound butter (or regular butter) in skillet then quickly add ribeye.
  • Cook, flipping once, until seared on both sides - approximately 45 seconds per side. Flip more to coat in browned butter.
  • Remove from pan and set on plate or platter. Top with approximately 1 tablespoon herb butter per ribeye. Let rest 5 minutes until butter has melted.
  • Slice steak and garnish with extra sea salt, then serve.

Recipe Notes

  • Water Displacement Method: If you don't have a vacuum sealer, place your ingredients in an appropriately-sized plastic bag (like a Ziploc gallon-sized bag) and seal halfway across the top. Heat water with sous vide immersion cooker, then slowly lower the bag into the water. You should see the plastic cling to the food as the pressure from the water forces the air out. Once the food is entirely submerged and the air is completely out, seal the bag completely.
 
Recipe yields approximately six 4-ounce servings. Number of servings will vary depending on size of ribeyes. Nutritional values shown reflect information for one 4-ounce serving. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition Information (Approximate)

Serving Size: 4ouncesCalories: 301calProtein: 16gFat: 26gSaturated Fat: 14gTrans Fat: 1gCholesterol: 87mgSodium: 237mgPotassium: 249mgTotal Carbs: 2gFiber: 1gSugar: 1gNet Carbs: 1gVitamin A: 728IUVitamin C: 6mgCalcium: 22mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/sous-vide-ribeye/