My Sous Vide Ribeye Steak is as easy as it gets: season, submerge, then sear, with minimal effort and steakhouse-quality flavor.
– Boneless ribeye – Rosemary – Butter – Salt – Pepper
It's a guaranteed way to perfectly cook steak every time without having to keep an eye on it. You set it, forget it, then sear it later for an easy steak dinner.
Fill sous vide with water and set the to 130°F. While the water heats, season steak on both sides with salt and pepper.
Place steak in a bag with rosemary. Vacuum seal the bag.
Place the bag in the water bath. Clip it to the edge of the tub to keep it underwater, and cook for 2 hours.
Add a skillet to high heat. Remove the steak from the bag and sear it in the pan with butter and rosemary. Sear 3-5 minutes on each side.
Allow steak to rest 5-10 minutes. Slice against the grain, serve, and enjoy!