Description

Discover the art of preparing the perfect Sous Vide Ribeye Steak, a culinary technique that guarantees a juicy and tender steak every time. This recipe shines with minimal effort, making it ideal for both special occasions and cozy weeknight dinners. The sous vide method allows you to achieve your desired doneness consistently, while a flavorful herb-infused compound butter takes this dish to the next level. Impress your guests or indulge yourself with this mouthwatering steak that’s sure to become a favorite.

Ingredients

Scale

2 ribeye steaks (1.5 inches thick)
1 tablespoon avocado oil (or canola/vegetable oil)
Kosher salt and black pepper
1/2 cup unsalted butter (room temperature)
1/4 cup chopped fresh parsley
3 cloves garlic (grated or minced)
Zest of 1 lemon
3 teaspoons fresh chopped herbs (rosemary, tarragon, basil, thyme)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Instructions

Preheat your sous vide machine to your desired temperature (130°F for medium-rare).
Season the ribeye steaks generously with salt and pepper. Vacuum seal each steak in its own bag.
Cook the steaks in the water bath for one hour, up to four hours if desired.
Meanwhile, prepare the compound butter by mixing softened butter with garlic and fresh herbs in a bowl. Form into a log using parchment paper or plastic wrap and refrigerate until firm.
After cooking, remove steaks from bags and pat dry. Lightly season again.
Heat oil in a cast iron skillet over high heat and sear each steak for about one minute per side until browned.
Top each steak with compound butter before serving.

Nutrition

Serving Size: 1 ribeye steak with compound butter (approximately 200g)
Calories: 520
Sugar: 0g
Sodium: 800mg
Fat: 40g
Saturated Fat: 18g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 35g
Cholesterol: 120mg

Keywords: Choose high-quality ribeye steaks for optimal flavor and tenderness. Experiment with different herbs in your compound butter for unique flavor profiles.