Sous Vide Rib Eye

Sous Vide Rib Eye

Not a complex process here assuming you’ve got the equipment. Sous vide really does produce a foolproof steak.

  • I use the Anova Precision circulator, normally in a large stockpot
  • Heat the water to 52-55 degrees. I used 55 for this one.
  • Place steak in zip lock bag, and lower into pot of water to remove air before sealing
  • Depending on the thickness of your steak, cook for 2-3 hours
  • When time is up, remove steak from bag, and dry with paper towel.
  • Either pan sear or blowtorch to brown outside of steak. This was done using my previous butane torch. I now use a propane torch which you can see here.
  • Grind a good amount of salt and pepper over before serving.

The photos below used a flash and do appear to make the steak look more cooked than it really was. The non-flash photos above are probably more indicative of colour.