Introduction: How to Sous Vide a Perfect Ribeye Steak

Perfect Rib-eye steak using a Sous Vide Machine and then Finishing it off on the BBQ

By slowly bringing the steak to temperature and finishing it off with a hot sear over some Charcoal you can’t mess it up! Using this technique you get a steak cooked perfectly from edge to edge.

Step 1: Setup Your Sous Vide Machine.

Fill a large pot or container ¾ full of water and place your sous machine into the water.

The Anova like the Joule can be controlled via an app on your phone.

The best part is all you have to do is choose the type of meat and doneness you would like and it works out the temp and time. I'm going to be cooking a 2 pound or 1 kg ribeye.

This means you want to cook it at a temp of 129f or 54c for one hour.

Step 2: Set It to Go and It Will Begin to Heat the Water.

Step 3: ​When Reverse Searing a Steak, It Needs to Be a Least an Inch Thick, Thicker the Better.

Season with coarse salt and pepper, make sure to press the seasoning into meat.

Step 4: Place the Steak in a Large Zip-lock Bag.

Followed by a sprig of rosemary and Thyme.

A clove of garlic cut in half. For a smaller steak only use half a clove.

I know there's a huge debate about using garlic but at the end of the day, it's your choice.

Finally a knob of butter. Turn over the steak and repeat on the other side. The flavour of the garlic, rosemary, thyme and butter will infuse into the meat as it sous vide.

Step 5: Once the Water Is Up to the Correct Temp, You Will Be Notified Via the App.

Step 6: Take the Steak and Push Out As Much Air As You Can.

Lower the zip lock bag into the water, this will help push out all of the air.

Lower the bag into the water till only the top of the bag is sticking out, Seal up the bag.

Clip the steak to the side of the pot.

Start the timer and let the meat cook through for an hour.

The app clearly shows the time and current temp.

Step 7: While the Steak Is Cooking in the Sous Vide Machine, Light a Chimney of Charcoal.

Setup your kettle BBQ for direct grilling, you it as hot as possible.

Step 8: The Anova Will Notify You When an Hour Has Passed.

Take the steak out of the water bath.

Remove the steak from the zip lock bag and place on a plate lined with paper towel.

Step 9: Sear the Steak on Both Sides.

at the very most you only want to sear the steak for 3 to 4 minutes both sides because this step isn't about cooking the steak but forming a nice crispy crust.

Once both sides of the steaks are seared, do the same to the edges.

Remove from the heat and rest it for 5 to 10 minutes.

Step 10: All That's Left to Do Is Slice Into It.

By slowly bringing the steak to temperature and finishing it off with a hot sear over some Charcoal you can’t mess it up! Using this technique you get a steak cooked perfectly from edge to edge.

Comments

author
g8aso (author)2017-08-02

I couldn't eat that, it has to be cooked for me. I can't face a steak with myoglobin running out when I cut it.

author
Mad Wally (author)g8aso2017-08-18

Then set the temperature a bit higher 135F/57C. I actually prefer the fatty cuts like ribeye at 57C and lean cuts such as skirt or flank at 53-55C

author
JacSjoerd (author)2017-07-30

That looks tastey. I'm alread firing up the BBQ.

author
John deCaux (author)JacSjoerd2017-08-04

Thank you!

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Bio: Free to Cook is a web show that will help gluten free people cook easy, fun and delicious food at home. From School lunches to ... More »
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