The taste of Ribeye steak can pleasantly surprise you if you cook it in a sous vide water bath cooker.
The usual Ribeye steak recipe can be improved by vacuum cooking. Choose the juiciest beef tenderloin and let your imagination run wild! You won't overdo the steak thanks to the sous vide temperature regulation. It's the same the other way round: your favorite dish can hardly suffer from insufficient heat treatment when cooked according to the sous vide technology. Your steaks will get better every time.
Ingredients
Serves: –+
- Ribeye steak 1 kilo
- Butter
- Canola oil
- Thyme
- Salt
- Pepper
Method
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The temperature of your sous vide water heater should be set to 53.9 degrees.
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Season the steak with salt and thyme.
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Seal the steak with a vacuumizer or simply put it in a vacuum bag and leave in a water bath for 2 hours.
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A thick-bottomed frying pan is useful for this step. Put it on high heat and then pour the canola oil in it. Wait for a slight thread of smoke.
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Dry the steak thoroughly after a water bath (paper towels work well for this) and place in the pan. Allow each side of the steak to cook for about a minute.
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Your steak is ready! Take it off the pan as soon as possible, slice into pieces and do the honors of the table!
