|12 oz.||Ribeye Steak||990||Buy Fresh!|
|1/8 tsp.||Kosher Salt||0|
Sous vide is a convenient and simple way to make a perfect steak. Simply season your beef, seal with a vacuum sealer, then cook in a temperature controlled water bath until complete.
Generously season your steak with kosher salt. We kept it simple, however, season your steak with whatever you like. When ready to cook vacuum seal the steak and place in the heated water bath. We cooked this steak at 130 °F for 1 hour. Once complete remove the steak from the water bath and chill with cold water from the tap for 20-30 seconds. This stops any residual heat from cooking the steak during the searing process keeping the center of the steak perfectly medium rare.
When ready to sear heat a cast iron skillet over high heat. Add a tablespoon of avocado oil and sear each side for about 1 minute. The goal is to create a perfect crust on both sides. When the second side is searing, add a generous 2-3 tablespoons of butter and baste both sides with a couple of spoonful's of hot melted butter. When done to your satisfaction remove from heat and serve.
We enjoy our steak with a full bodied Syrah or Malbec.
A 4 oz. portion of ribeye steak is approximately 330 calories.
Recommended Serving Size: 4 oz. (Approximately 330 cal.)
Total Servings: Approximately 3
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.