Transform ordinary ribeye steak into an extraordinary dish: how to cook ribeye steak sous vide
What To Know
- Sous vide cooking involves vacuum-sealing food in a plastic bag and then submerging it in a temperature-controlled water bath.
- Cooking a ribeye steak sous vide is a foolproof method for achieving a perfectly cooked, flavorful, and tender steak.
- Heat a cast iron skillet or grill over high heat and sear the steak for 1-2 minutes per side, or until a golden-brown crust forms.
Sous vide cooking, a technique that has gained immense popularity in recent years, allows you to achieve restaurant-quality results at home. This blog post will guide you through the process of cooking a perfect ribeye steak sous vide, ensuring a tender, juicy, and flavorful experience.
What is Sous Vide Cooking?
Sous vide cooking involves vacuum-sealing food in a plastic bag and then submerging it in a temperature-controlled water bath. This method provides precise temperature control, allowing you to cook food to an exact internal temperature, resulting in consistent and predictable outcomes.
Benefits of Cooking Ribeye Steak Sous Vide:
- Tenderness: The extended cooking time at a low temperature breaks down connective tissues, resulting in an incredibly tender steak.
- Juiciness: The vacuum-sealed bag prevents moisture loss, ensuring the steak retains its natural juices.
- Flavorful: Seasoning the steak before vacuum-sealing allows the flavors to penetrate deeply, creating a well-rounded taste profile.
- Control: Sous vide cooking gives you complete control over the doneness of your steak, from rare to well-done.
Equipment You’ll Need:
- Ribeye steak (1-2 inches thick)
- Vacuum sealer and bags
- Sous vide machine
- Water bath container
- Thermometer (optional)
- Cast iron skillet or grill
Preparation:
1. Season the Steak: Generously season the ribeye steak with salt, pepper, and your desired spices.
2. Vacuum Seal: Place the steak in a vacuum-sealed bag and remove as much air as possible.
3. Set Water Bath Temperature: Fill the water bath container with water and set the temperature according to your desired doneness (see Temperature Guide below).
4. Submerge Steak: Submerge the vacuum-sealed steak in the water bath and ensure it is fully covered.
Temperature Guide:
- Rare: 129°F (54°C)
- Medium-Rare: 134°F (57°C)
- Medium: 140°F (60°C)
- Medium-Well: 145°F (63°C)
- Well-Done: 150°F (66°C)
Cooking Time:
- 1-inch thick steak: 2-3 hours
- 2-inch thick steak: 3-4 hours
Finishing the Steak:
Once the steak has reached the desired internal temperature, remove it from the water bath and pat it dry.
- Sear: Heat a cast iron skillet or grill over high heat. Sear the steak for 1-2 minutes per side, or until a golden-brown crust forms.
- Rest: Allow the steak to rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy steak.
Tips:
- Use a high-quality steak for optimal flavor and tenderness.
- Season the steak generously, as the seasoning will not penetrate as deeply during sous vide cooking.
- Monitor the water bath temperature regularly to ensure it remains constant.
- If using a thermometer, insert it into the thickest part of the steak to check the internal temperature.
- Don’t overcook the steak. Sous vide cooking can tenderize the steak even at lower temperatures, so avoid exceeding the recommended cooking time.
The Bottom Line:
Cooking a ribeye steak sous vide is a foolproof method for achieving a perfectly cooked, flavorful, and tender steak. With careful preparation, precise temperature control, and a quick sear to finish, you can enjoy restaurant-quality steak in the comfort of your own home.
Frequently Asked Questions:
Q: What is the best way to season a ribeye steak?
A: Season the steak generously with salt, pepper, and your preferred spices. You can also use a marinade or rub to enhance the flavor.
Q: Can I cook other cuts of steak sous vide?
A: Yes, sous vide cooking is suitable for various cuts of steak, such as strip loin, tenderloin, and sirloin.
Q: How do I prevent the steak from being tough?
A: Ensure the steak is cooked to the appropriate internal temperature. Overcooking can result in a tough steak.
Q: How do I achieve a perfect sear on the steak?
A: Heat a cast iron skillet or grill over high heat and sear the steak for 1-2 minutes per side, or until a golden-brown crust forms.
Q: Can I cook multiple steaks at once using sous vide?
A: Yes, you can cook multiple steaks at once, but adjust the cooking time accordingly to ensure they all reach the desired internal temperature.
