sous vide angus ribeye steak

5 from 1 vote

Sous vide cooking allows you to cook the perfect ribeye steak every time! Gone are the days of overcooked cuts of beef.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner, Main Course

Cuisine: American, French

Servings: servings

Calories: 797kcal

Fill a medium-sized pot or container with water, attach the sous vide precision cooker, and set the temperature to 134°F.
Season steak with salt and pepper on both sides.
Whisk balsamic vinegar, olive oil, garlic, thyme, and rosemary.
Place ribeye's into a resealable bag or vacuum seal bag. Pour the marinade into the bag and remove as much air as possible and seal.
Once the temperature has reached 134°F, place the sealed bag inside the water bath and set the timmer for hours. Use a clip to secure the ziplock bag to the side of your container, making sure the steak is submerged underwater.
When the timer goes off, transfer steaks to a large plate, allowing them to rest.
In a large cast-iron skillet over high heat, add 2 tablespoons of avocado oil and 2 tablespoons of butter.
When the butter starts foaming, sear steaks for 30 seconds on one side. Add in a rosemary and thyme sprig with a few cloves of garlic for added flavor. Flip the steaks and cook for 30 seconds on the other side.
Transfer steak to a plate and enjoy!

Choose grass-fed over grain-fed. Grass-fed is a healthier choice of meat considering the diet. Cows are allowed to roam free and consume a healthy diet. Grain-fed cows consume a diet of soy, corn, and other grains.
Understand the USDA beef grades. Prime, Select, and Choice are the three USDA beef grades. Prime is expensive but has the most marbling making it extra tender.
Look for marbling. White flakes of fat equal a delicious steak. You will find that Prime ribeyes will have high amounts of marbling.
Thickness. Cook a ribeye just the way you like with a thick cut.
Boneless vs Bone-in. Typically any meat cooked on the bone is more tender. I find that boneless ribeyes are just as tasty.