Rumor has it, that if you sous vide then sear a ribeye steak, you will end up with the juiciest, most tender steak that you’ve ever tasted. In this how-to guide we will be exploring this method so that you can give it shot and judge for yourself. Please note that this cook is one of the most popular AND controversial new cooking methods for good reason, but you’ll have to cook it yourself in order to discover the truth…
You will need
- Ribeye steak
- Kosher salt
- Ground black pepper
- Thyme & garlic scapes
- Olive oil
How To Sous Vide then Sear a Ribeye Steak
Step one: fill a cooking pan about 3/4 with water, and set up your Sous Vide cooker to 130ºF. The water will need time to come up to temperature, so while that’s happening, you can prepare your steak.
Using a knife, lightly score the steak in a checker pattern. This will allow some flavor to penetrate deeper into the meat. Season with Kosher salt and ground black pepper, then place the steak in a ziploc bag. Add a few thyme and garlic scapes, and some olive oil. Seal the bag, and check on your Sous Vide bath. When it is up to temp, position the steak in the pan so the steak is completely submerged but the “lid” is secured above water level.
Set a timer for 2 hours for a medium rare steak. When 2 hours pass, the steak will have cooked and you will only need to sear it on the grill. Plan ahead accordingly, so you have your grill ready when the steak comes out of the hot bath.
When ready, lay down some vegetable oil on either a flat top grill or a cast iron skillet, and give the steak a good sear on all sides (don’t forget the edges!)
And that’s how you sous vide then sear a ribeye steak!
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