There are many ways to cook a steak, and equally as many ways to have your carefully selected cut of meat ruined due to overcooking, dryness, and unintended char. One technique for cooking a steak with a more consistent, juicy result is the Sous Vide method.
Sous Vide, or “under vacuum”, is a French process that involves vacuum sealing food in a bag and gently cooking it in a specific-temperature water bath using an immersion circulator. Because the steak is cooked slowly at a consistent temperature, this method allows for a more precise outcome.
We appreciate this method for our bone-in ribeyes, as it’s a great way to lock in the flavor of our Sergio’s Seasoning and Maitre d’ Butter while ensuring the cut is cooked to our preference. We finish it off with a quick sear for that tasty crust.
To try the Sous Vide method for yourself, you’ll need an immersion circulator and a vacuum sealer. Here’s how to do it:
Ingredients:
- 1 bone-in ribeye steak
- 2 tablespoons Maitre d’ Butter
- 1 teaspoon Sergio’s Seasoning (to taste)
- 1 sprig of fresh rosemary
- 2 garlic cloves
- 1 tablespoon olive oil
Directions:
- Coat both sides of the ribeye with Sergio’s Seasoning and top with Maitre d’ Butter and rosemary.
- Place ribeye in vacuum bag and seal completely until no air remains.
- Set up your immersion circulator and water container according to its directions.
- Preheat the water by setting the temperature on the circulator according to your desired doneness. For medium-rare, set the temperature to 130°. For a well-done ribeye, set the temperature to 160°.
- Place the bag into the water until fully submerged. Clip bag to side of water vessel if desired to minimize movement.
- Allow the ribeye to cook for a minimum of 1 hour; 2 hours for the best result.
- Bring olive oil to high heat in a cast iron skillet and sear the ribeye for 1 minute on each side.
- Transfer to a cutting board, cover it with foil, and let it rest for 5 minutes (don’t cut into it too soon, or the juices will leak out).
- Top with a dollop of Maitre d’ Butter and enjoy the tenderness!
Photo credit: Geraud Pfeiffer
