Rib Steak done Sous Vide
Rib Steak done Sous Vide

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, rib steak done sous vide. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Rib Steak done Sous Vide is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Rib Steak done Sous Vide is something that I’ve loved my entire life. They are nice and they look wonderful.

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 begin 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 cook it.

The ingredients needed to make Rib Steak done Sous Vide:
  1. Get 2 Rib Steaks (cut 1 1/2 thick)
  2. Make ready (Steak bag 1)
  3. Make ready 1/3 cup Soya sauce
  4. Get 1 Tbsp Worcestershire sauce
  5. Prepare 1 tsp lemon juice
  6. Get 1 tsp Garlic powder
  7. Make ready (Steak bag 2)
  8. Make ready 1/4 Cup Butter
  9. Prepare 1 tsp Lemon juice

How to Sous Vide Beef Ribeye Steak Ribeye is my favorite steak cut! The high marble and rich fat content found in Rib eye steaks gives it a looser grain that results in a tender, rich and buttery texture once cooked. The Ribeye is the best cut of steak of sous vide for me. If you'd like to cook it more or less, see the charts in the post.

Instructions to make Rib Steak done Sous Vide:
  1. 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.
  2. Set temperature on circulator to 131°F.
  3. When temperature of the water is 131°F, add the steaks and cook for 90 minutes.
  4. 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,
  5. 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.

The Ribeye is the best cut of steak of sous vide for me. If you'd like to cook it more or less, see the charts in the post. Add the seasoned steak to a zip-lock bag. Some people like their meat well-done. However, there is no real reason to use a sous vide precision technique if you like your steak well-done.

So that is going to wrap this up with this special food rib steak done sous vide recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!