Sous Vide Ribeye Steak with Compound Butter

 

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Learn how to make the PERFECT Sous Vide Ribeye Steak. With a timing chart for the perfect rare, medium, or well done steak, plus a delicious compound butter to top it with.  

Prep Time: 5 minutesCook Time: 1 hourTotal Time: 1 hour 5 minutes

Servings: 4

Ingredients

• 2 1 1/2-inch thick ribeye steaks2 1 1/2-inch thick ribeye steaks
• 1 Tablespoon avocado (canola or vegetable oil)1 Tablespoon avocado (canola or vegetable oil)
• Kosher salt & pepperKosher salt & pepper

Compound Butter:

• 1/2 cup unsalted butter (at room temperature)1/2 cup unsalted butter (at room temperature)
• 1/4 cup chopped fresh parsley1/4 cup chopped fresh parsley
• 3 cloves garlic (grated or minced)3 cloves garlic (grated or minced)
• Zest of 1 lemonZest of 1 lemon
• 3 teaspoons fresh chopped herbs (rosemary, tarragon, basil, thyme)3 teaspoons fresh chopped herbs (rosemary, tarragon, basil, thyme)
• 1/2 teaspoon kosher salt1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper1/4 teaspoon ground black pepper

Instructions

1. Set the sous vide to your desired temperature (130-degrees for medium-rare).
2. Sous vide in water bath. 
3. Season ribeye steaks with salt and pepper and vacuum seal using your preferred method (1 steak per bag).
4. Ribeye steak sealed in bag. 
5. Cook for 1 hour (for 1 1/2-inch thick ribeye steak), up to four hours (unless you are cooking under 130-degrees).
6. Remove ribeye steaks and pat dry with paper towels. Season with salt and pepper.
7. Cooked sous vide steak in ziploc bag. 
8. Add oil to a large cast iron skillet and heat over high heat. Working one steak at a time, sear steaks 1-minute per side, then using tongs, sear the sides of the ribeye as well.
9. Ribeye being seared in skillet. 
10. Remove to cutting board and top with compound butter. Repeat with second steak. Slice and serve.
11. Compound butter on parchment paper sliced. 

Notes

Note that if you are cooking at below 130°F you should sous vide for no longer than 2 1/2 hours for food safety reasons. 

Sous Vide Filet Mignon

 

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Ingredients

• 2 Filet Mignon
• Sea Salt
• Cracked Black Pepper
• Avocado Oil (or another high smoke point oil)

RARE

• 122°F - 128°F
• 1 - 2 hours

MEDIUM RARE

• 129°F - 135°F
• 1 - 2 hours

MEDIUM

• 136°F - 145°F
• 1 - 2 hours

Directions

1. (Optional) Marinate filet mignon for 24 hours prior.
2. Pre-heat water bath to your ideal temperature (see chart on the right). We prefer 130°F as filet mignon does not have much fat to tender.
3. Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.
4. Vacuum seal the filet mignon or place it in a heavy duty Ziploc bag using the water displacement method.

COOK IT

1. Place packaged filet mignon in water bath and cook for 1 - 2 hours (closer to 2 hours if steak is extra thick).
2. Remove filet mignon and pat dry with paper towels.

SEAR IT

1. Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
2. Sear steak on hot cast iron pan for 1 minute, flipping every 15 seconds.
3. Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds to 1 minute.
4. (Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.

https://www.platingsandpairings.com/sous-vide-filet-mignon/

Sous Vide Filet Mignon

 

https://sousvideguy.com/recipe/sous-vide-filet-mignon/