Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, rib steak done sous vide. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Sous vide steaks can be finished in a pan or on the grill. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor. Perfect Rib-eye steak using a Sous Vide Machine and then Finishing it off on the BBQ By slowly bringing the steak to temperature and finishing it off with a hot sear over some Charcoal you can't mess it up! Using this technique you get a steak cooked perfectly from edge to edge.
Rib Steak done Sous Vide is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Rib Steak done Sous Vide is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have rib steak done sous vide using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Rib Steak done Sous Vide:
- Prepare 2 Rib Steaks (cut 1 1/2 thick)
- Take (Steak bag 1)
- Make ready 1/3 cup Soya sauce
- Take 1 Tbsp Worcestershire sauce
- Take 1 tsp lemon juice
- Prepare 1 tsp Garlic powder
- Take (Steak bag 2)
- Prepare 1/4 Cup Butter
- Get 1 tsp Lemon juice
Dad's sous vide ribeye steak recipe will give you steakhouse results at home. Another great benefit of cooking sous vide is it is almost impossible to mess up. The temperature that you need to maintain when you sous vide prime rib will mainly depend on your own personal preferences. Some people like their meat well-done.
Instructions to make Rib Steak done Sous Vide:
- Place the first steak, soya sauce, Worcestershire, lemon juice , and garlic powder into a vacuum seal bag. Seal. Next mix the rosemary and butter and place it, and the second steak in another vacuum seal bag. Seal.
- Set temperature on circulator to 131°F.
- When temperature of the water is 131°F, add the steaks and cook for 90 minutes.
- After the 90 minutes is done, remove steaks from bags. Set a frying pan to a very high heat, we are looking to brown the surface without cooking the inside of the steaks. Place the steaks in the pan and fry on both sides for approximately 90 seconds on each side,
- Note: you can use any combination of steak seasoning or marinade. It's a personal choice. I prefer the soya sauce and garlic powder, it adds a great subtle flavor.
The temperature that you need to maintain when you sous vide prime rib will mainly depend on your own personal preferences. Some people like their meat well-done. However, there is no real reason to use a sous vide precision technique if you like your steak well-done. Just grill or pan-roast until it's as done as you like it. The high marble and rich fat content found in Rib eye steaks gives it a looser grain that results in a tender, rich and buttery texture once cooked.
So that’s going to wrap this up with this special food rib steak done sous vide recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
