A very easy way to fix a tender, juicy ribeye steak while dreaming of grilling season….
Sous Vide (soo VEED) French for “under vacuum” sous vide is a food packaging technique pioneered in Europe whereby fresh ingredients are combined into various dishes, vacuum-packed in individual portion pouches, cooked under a vacuum, then chilled. Souse Vide food is used most often by hotels, restaurants and caters, though it’s expected to become increasingly available in supermarkets.
That is the definition of Sous Vide according to The New Food Lover’s Companion third edition published in 2001. The New Food Lover’s Companion is a culinary dictionary that is like a food lover’s bible and a must have for all foodies.
In the last few years, Sous Vide immersion circulators have become widely available and affordable for the home cook, and many of them come with wireless capabilities and apps so that you can set them and turn them on and off remotely. Fresh vegetables cooked Souse Vide style retain their moisture, nutrients, firmness and color because they are “dry cooked” so the nutrients are not being lost in the cooking water.
Servings – 1-2
Prep/Cook Time – 2 hours
- 1 one pound ribeye steak 1″ thick
- 2 sprigs fresh rosemary
- 2 teaspoons butter
- 1 clove fresh garlic
- onion powder
- garlic powder
- A Sous Vide Immersion Circulator
- A Pot or Vessel to attach the Immersion Circulator to for the water bath
- Vacuum Seal Bags
- Vacuum Pump
Note – you can use any ziplock style bag if you want to. Just set the bag in the water bath before sealing it, but I highly recommend the sealable bags with the pump. The pump will work with any bags that have the little dot at the top. You can also find vacuum sealed steaks in grocery stores these days, and you can just drop the whole package into the water bath.
Fill the water vessel 3/4 full of water. Attach the immersion circulator and set it to 129 degrees for rare, 132 for medium rare, 136 for medium or 154 for well done. (but why would anyone want well done?) I set mine to 131 degrees. Season the ribeye steak with salt, pepper, onion and garlic powder. Add a rosemary sprig and seal in the vacuum bag. When the immersion circulator gets to the desired temperature, set the vacuum sealed steak into the water bath and set the timer for one hour. Don’t worry if you cook it longer, you can go for up to 2 hours.
Pull the steak out and remove from bag. Pat dry with a paper towel. Heat a cast iron skillet to medium high. Add the rosemary, garlic and steak to the pan. Add the and butter to the pan and sear each side of the steak for about 2 minutes.
That’s it! Let the steak rest a couple of minutes before searing.
Note – when I pulled the steak out of the water bath, I set the temperature to 180 degrees and put a vacuum sealed bag of asparagus seasoned with salt, lemon pepper seasoning and olive oil into the water bath for 10 minutes.
Suggested songs for your listening pleasure while preparing this steak…
Since an immersion circulator regulates the water temperature, how about “Regulate” by Warren G. featuring Nate Dogg from the album “Regulate…G Funk Era” released in April 1994. It is also featured on the “Above the Rim” soundtrack. The track makes heavy use of a four bar sample of the rhythm of “I Keep Forgetting’ (Every Time You’re Near)” by Michael McDonald.
“Beef and Biscuits” by Chet Atkins from the album “Superpickers” released in 1974. The album featured Chet Atkins and some of Nashville’s top recording session players.
To see immersion circulators with bags and pump on Amazon, click the image below…
To get a copy of The Food Lover’s Companion, click image below…