Sous Vide Ribeye. Foolproof method of cooking.
Cooking steak to perfection on a grill can be a scary task. The difference in a rare and a medium rare is just a matter of a few degrees. It's up to the chef to pull the steak off the grill at the right time to achieve the exact doneness. With sous vide, attaining the desired doneness is as simple as setting up the temperature of your sous vide machine (depending on how you'd prefer the doneness of the steak) and voila! No stress & no guesswork, just perfectly cooked steak each time.
Now that you have an idea of how this kitchen toy works, let's talk meat. Faced with a choice, I always choose to get an excellently marbled ribeye. There's nothing like this. Juicy on the inside and crusty sear on the outside. I prefer my steaks to be medium rare. Choosing a temperature of 129F on my ANOVA.
Ribeye - 2 pcs (1.5" each)
Thyme - 2 sprigs (each)
Salt - 1/2 teaspoon (each)
Pepper - 1/3 teaspoon crushed (each)
Butter - 1/2 tbsp (each)
Ziplock bags - 1 pc
1)Prepare the water bath by setting the desired temperature as per the doneness required.
2) Season the steaks with salt and pepper (I love to keep my steaks simple. Simplicity is key)
3) Once the temperature has reached the desired temperature, immerse the steaks in the water.
3) Once the timer's up, transfer the steak into an ice bath. The cooked steak can be stored in the refrigerator for up to 4 days or the freezer for up to a month.
4) The steak can also be cooked once out from the sous vide. Preheat a skillet over high heat, add ample of butter. Once the butter has stopped bubbling, add the steak along with some garlic and a couple of thyme sprigs. A good amount of butter in the pan encourages good searing of steak. Sear until it develops a golden brown crust. Flip the steak repeat.
Transfer to a warm plate and serve.