Are you looking to cook the perfect ribeye steak that is tender, juicy, and cooked to perfection? Look no further! In this guide, we will show you how to use the sous vide method to achieve restaurant-quality results right in your own kitchen.
The Sous Vide Advantage
The sous vide method is the secret behind evenly cooked steaks with exceptional flavor. By using a low-heat, long-time cooking process, you can ensure that every bite of your ribeye is as tender and juicy as the first. Unlike other cooking methods, sous vide guarantees consistent doneness from end to end, without the risk of overcooking.
Before you start cooking, you’ll need to preheat your water bath. Fill your sous vide container with warm water and set the sous vide device to the appropriate temperature for your desired doneness. Here are the recommended temperatures:
- Rare: 122°F
- Medium-Rare: 129°F
- Medium: 135°F
- Medium-Well: 145°F
At Ekilove, we take pride in delivering vacuum-sealed, sous-vide-ready steaks to your doorstep. Simply add them to the water bath, and you’re good to go. However, if you prefer to repackage your steaks at home, we recommend seasoning them with our Kansas City Steak Original Steak Seasoning for enhanced flavor. You can also add fresh herbs and our Kansas City Steak Finishing Butter to the vacuum-seal bag for an extra touch of deliciousness.
Once you’ve thawed, seasoned, and preheated the sous vide, you are ready to start cooking.
Ensure that the water bath has reached the desired temperature before adding the steak. Place the packaged steak in the water bath and let it cook for the recommended time, based on your preferred doneness. Here are the cooking times:
- Rare: 45 minutes (1-inch steak) and 1-2 ½ hours (1 ½ inch steak)
- Medium-Rare: 45 minutes (1-inch steak) and 1-4 hours (1 ½ inch steak)
- Medium: 45 minutes (1-inch steak) and 1-4 hours (1 ½ inch steak)
- Medium-Well: 45 minutes (1-inch steak) and 1-3 hours (1 ½ inch steak)
Once the cooking time is complete, remove the steaks from the sous vide and take them out of the packaging.
To achieve a perfect sear, preheat a skillet over high heat for about 5 minutes. You can also use a grill if you prefer. Lightly coat the bottom of the skillet with high smoke point oil like avocado oil, canola oil, or grapeseed oil. Place the steaks on the skillet and sear for approximately 2 minutes on each side, or until they reach your desired internal temperature.
The sear will give your ribeye steaks that irresistible golden-brown color and a mouthwatering flavor reminiscent of grilled steaks. Once seared, serve immediately. Unlike other cooking methods, the low heat used in sous vide doesn’t draw the juices of the meat to the surface, so additional resting time is not needed.
For an extra burst of savory flavor, we recommend adding a dollop of our Kansas City Steak Finishing Butter to your ribeye steaks. It’s the perfect finishing touch!
So, what are you waiting for? Try the sous vide method for cooking your next ribeye steak and experience a steak like never before. Ekilove loves helping you create amazing meals right in your own kitchen. Visit Ekilove today for more delicious recipes and cooking tips.