Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, rib steak done sous vide. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Rib Steak done Sous Vide is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Rib Steak done Sous Vide is something which I’ve loved my entire life.
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. Sous vide steaks can be finished in a pan or on the grill. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor.
To get started with this particular recipe, we must prepare a few ingredients. You can have rib steak done sous vide using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Rib Steak done Sous Vide:
- Get 2 Rib Steaks (cut 1 1/2 thick)
- Make ready (Steak bag 1)
- Make ready 1/3 cup Soya sauce
- Get 1 Tbsp Worcestershire sauce
- Get 1 tsp lemon juice
- Prepare 1 tsp Garlic powder
- Make ready (Steak bag 2)
- Get 1/4 Cup Butter
- Get 1 tsp Lemon juice
The Ribeye is the best cut of steak of sous vide for me. It's the beauty of sous vide cooking with the long window of cooking time. Cooking steak sous vide is a two-phase process. The first phase involves sealing the steak in a plastic bag and cooking it to the desired final temperature using your sous vide device.
Steps to make Rib Steak done Sous Vide:
- Place the first steak, soya sauce, Worcestershire, lemon juice , and garlic powder into a vacuum seal bag. Seal. Next mix the rosemary and butter and place it, and the second steak in another vacuum seal bag. Seal.
- Set temperature on circulator to 131°F.
- When temperature of the water is 131°F, add the steaks and cook for 90 minutes.
- After the 90 minutes is done, remove steaks from bags. Set a frying pan to a very high heat, we are looking to brown the surface without cooking the inside of the steaks. Place the steaks in the pan and fry on both sides for approximately 90 seconds on each side,
- Note: you can use any combination of steak seasoning or marinade. It's a personal choice. I prefer the soya sauce and garlic powder, it adds a great subtle flavor.
Cooking steak sous vide is a two-phase process. The first phase involves sealing the steak in a plastic bag and cooking it to the desired final temperature using your sous vide device. The second phase is searing the meat to develop color, flavor, and textural contrast on its surface, and to help render and soften its fat. Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly.
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