This is probably Ann’s favorite recipe that I make. Sous Vide Ribeye Steak is perfect for special occasions, holiday dinners, and just whenever you feel the need for a nice steak dinner. It has become my go to steak recipe!
Although the sous vide method described in this recipe may not be accessible to most home cooks, this recipe may be easily adapted to using an oven to finish off the steaks. However, I find that sous viding the steaks results in more even fool proof cooking if set up correctly.
Some special equipment is definitely needed for this method. First off you will obviously need your sous vide equipment which should consist of your sous vide device, container to hold the water, and a lid to keep evaporation minimal. If your sous vide device has a timer setting, perfect; if not then you may need a kitchen timer to keep track of how long it has been cooking.
What is Sous Vide?
Sous vide cooking is a cooking technique that maintains a precise temperature so your food cooks evenly all throughout. This will lead to more restaurant quality foods. In the case of our Sous Vide Ribeye Steak, a perfectly cooked steak. Typically with the sous vide method, foods are first vacuum sealed and then cooked in a water bath kept at a specific temperature.
The other thing to note about sous vide cooking is that because it is vacuum sealed and cooked in water, the exterior of the product will not gain any texture or flavor like traditional cooking. Most meats cooked sous vide will require a sear after the water bath.
This is certainly the case with our Sous Vide Ribeye Steak. The sear is necessary for our recipe to get that nice crust associated with a good steak! Searing the steak will also help to add flavor to our sauce that is cooked in the same pan. Personally I prefer to use a good solid cast iron pan.
We hope you enjoy your steak and the sous vide cooking method. Let us know what foods and recipes you like to cook sous vide as well. Enjoy!
Other Main Course Recipes to Try
- Brick Chicken with Creamy Mushroom Sauce and Charred Lemons
- Short Rib Ragu with Tagliatelle Pasta
- Grilled Garlic and Herb Shrimp
Sous Vide Ribeye Steak with Peppercorn Sauce
- 1 1.5-2″ thick ribeye steak
- fresh cracked black pepper to taste
- salt to taste
- 3 tbsp vegetable oil
- 2 tbsp unsalted butter
- 1 large shallot finely diced
- 3/4 cup thin sliced button mushroom Optional
- 1 heaped tbsp freshly cracked black pepper
- 1 clove minced garlic
- 2 tbsp brandy
- 1 cup beef stock
- 1 cup cream
- Get your sous vide equipment ready and filled with water. Set your sous vide device (I use the Anova Sous Vide Precision Cooker) to 134ºF (56.67ºC) for medium rare.
- Pat your steak dry and vacuum seal it. If you do not own a vacuum sealer you may use a heavy duty ziplock bag and apply the water immersion technique to “vacuum” seal it.
- Once your sous vide device properly preheats add in the vacuum sealed steak. And set timer for 2 1/2 hours.
- Once the timer goes off remove steak from water bath. Take the steak out of the bag and pat dry.
- Preheat a cast iron skillet over high heat for at least 10 minutes. Pat steaks dry again and generously season both sides of the steak with salt and fresh cracked black pepper. Add in your oil. Once your oil is shimmering add in your seasoned steak.
- Sear steak flipping every 30 seconds until it is well browned and a nice crust forms (about 1 to 2 minutes total). After you sear each side use tongs to hold your steak up and sear the edges (about 30 seconds on each side).
- Set aside steak to rest. Lower heat to medium and add in the 2 tbsp of butter to the cast iron pan. Once butter is melted add in the diced shallot and saute for 30 seconds while scraping the bottom of the cast iron to release some of the nice browned bits.
- If using, add in the sliced mushroom halves and cook for 1 minute. Next add in the 1 heaped tbsp of fresh cracked black pepper as well as the minced garlic. Stir to combine.
- Turn off the flame and add in the brandy. Here you have two options: flambe the brandy by igniting it with a stick lighter or simply simmer off the brandy.
- Next return the heat to medium and add in the beef stock. Let it reduce by half.
- Add in the cream and stir to combine. Let reduce by half again or to desired sauce thickness. Make sure to stir frequently while reducing to ensure the cream does not burn.
- Simple trick to check for consistency is the spoon test. Dip a spoon into the sauce and hold the spoon horizontally with the back of the spoon facing up. Draw your finger along the spoon so you create a channel in the middle of the sauce. If this channel fills in then the sauce is too thin.
- Once at your desired consistency remove pan from heat and season to taste with salt.
- Now that your sauce and steak are finished it is time to serve. Slice steak across the grain to your preferred thickness and either drizzle sauce on top or keep on the side to dip. Enjoy!