The ribeye cut is considered one of the best cuts due to its tenderness, delicate flavor, and marbling, making it one of the most expensive cuts of beef.
The sous vide method allows us to easily cook the steak with precision and even doneness from edge to edge. Even if the steak cooks longer than necessary, it will remain at the same level of doneness without overcooking the steak.
Ingredients
Ribeye steak with or without a bone
Salt
Pepper
Fresh thyme (optional)
Granulated garlic (optional)
Ribeye, Prime Rib - Various Names and Cuts
Ribeye (Entrecôte in French) - a boneless steak cut from the rib section of the cow, known for its rich marbling and tenderness, which makes it a favorite among steak lovers. In English, it is simply referred to as Ribeye
Prime Rib - This cut includes the rib bone and is often roasted whole before being sliced into individual servings. It is prized for its flavor and tenderness, often served at festive occasions or special dinners.
Tomahawk - a ribeye steak with a very long bone, giving it a distinctive axe-like appearance.
Cowboy - Similar to the Tomahawk, the Cowboy Steak is a ribeye with a shorter bone. It retains the rich marbling and flavor of the ribeye while being slightly easier to handle and cook due to the shorter bone.
Dry Brine - Not Mandatory, but Highly Recommended
Spread a thin, even layer of kosher or rock salt on all sides of the meat, about one teaspoon per kilogram.
You can also season with other spices like pepper, fresh thyme, and granulated garlic, but only the salt will penetrate the meat, while other spices will be absorbed only a few millimeters into the outer layer. Refrigerate for at least four hours and up to 24 hours.
For steak, and whole cuts, up to two days.
You can leave the cut exposed to oxygenize the outer layer, which will help create a stronger Maillard effect during searing. You can also vacuum seal the meat now to cook it directly from the fridge in sous vide when ready.
What is Brine?
Brine is the process of salting meat, where the salt gradually penetrates the meat, breaks down proteins, tenderizes it, enhances flavor, and helps retain its juiciness during cooking. Salt is made of sodium and chloride ions carrying electrical charges. These ions attack the proteins, causing denaturation. These proteins then have a greater ability to retain water, keeping the meat moist during cooking
Cooking Ribeye Steak Sous Vide
Season the steak with salt, pepper, granulated garlic, and thyme. If pre-brined, no additional salt is needed.
Place the steak in a vacuum bag.
⏲️ Time by Thickness
Up to 2.5 cm (1 inch) thick steak: 1 hour
Up to 5 cm (2 inches) thick steak: 2 hours
Up to 7.5 cm (2 inches) thick steak: 4 hours
🥩 Recommended Doneness by Temperature
lower limit of medium-rare: 54.5°C (130°F)
higher limit of medium-rare (recommended): 57°C (135°F)
Seal the vacuum bag, place it in preheated water (57°C), and cook for 2 hours (personal preference).
After 2 hours, remove the steaks and pat them dry with a paper towel to maximize friction with the heat source.
Searing
Since the steak is already cooked, the searing must be as quick as possible, ensuring the heat source is very hot and the steak is very dry.
Preheat a skillet on the highest heat, preferably a smooth one, and first sear the fat side to render the fat, aiding in even searing of the steak.
After searing the fat, flip the steak to sear each side for about 30 seconds to achieve a nice browning layer (Maillard effect).
Final Result
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