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..So you just got a sous-vide cooker! Now what?!

..So you just got a sous-vide cooker! Now what?!

It’s that time of the year- right at the beginning of a new one, when we start thinking about what improvements we might want to make for ourselves in the year to come. For many folks, it’s to start eating healthier or maybe learn a new skill or hobby. Sous-vide helps with both of these! Cooking can be healthy and exciting.

It’s also that time of the year where we need to decide what to do about some of these gifts we’ve been given that we know nothing about!

Some of you may have been given a sous-vide immersion circulator/cooker by a friend or family member. Some of you maybe have gifted one to a friend or family member and want to point them in the right direction. If thats the case, look no further. A sous-vide cooked ribeye is just what can remedy that!

Sous-vide Ribeye – For Any and All

Ribeye steaks are a beautiful cut of meat from a large muscle that runs along the spine of a beef cow. The prime rib as a whole, cut into well marbled steaks makes many rib-eye cuts. The muscle doesn’t do a whole lot of work through the lifetime of an animal and so the meat is very tender.

Running between 1/2 lb and 1 lb per steak (on average), expect to pay between $5 and $10 per steak for choice cuts depending on the weight. Simple salt and pepper is all you need to bring out the mouth watering goodness of a beef ribeye. Cook time is about 1 hour, with a temperature range between 129 and 134 for best results.

How to: In 9 or 10 easy steps!

Step 1. Grab a steak.

Choice quality Beef Ribeye steak. $6.50 for a 0.65lb cut.

2. Season steak! Salt and pepper is what I usually prefer, as to not over-season a quality cut like a ribeye. I happened to however have a leftover rub used for another recipe which was essentially pepper and smoked garlic so I used that along with sea salt.

Salt, pepper, smoked garlic seasoning.

3. Bag steak! I use a vacuum sealer but the water displacement method utilizing Ziploc bags is a fine alternative.

4. Water Bath! 129 degrees for 1 hour.

5. Remove from bath and use paper towels to pat completely dry before searing.

Pat steak dry so that all water is removed from surfaces of meat to ensure even and consistent sear.

6. Heat Cast Iron with Avocado Oil to high for best Sear

7. When pan just barely begins to smoke, sear steak. 30-40 seconds per side should do.

Searing first side.
35 seconds then flipped to sear second side.

8. After both sides have been flipped remove from heat and allow to rest for a couple of minutes.

Perfection

9. Slice and Serve

10. ENJOY! Then spread the word and cook for some friends!



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