Beef!

Sous Vide is a terribly useful kitchen prep device, and you can now get a variety of inexpensive units, that don’t take up 1/2 of your counter. About as easy as you can get, but will rival all by the finest steaks you can get in a restaurant. For just about the easiest prep you can get, buy frozen ribeyes (I get mine from D’Artagnan). You can just put these right in the pot, defrosting and cooking in one step.

Prep time: 0-5 minutes

Cooking time: 2-3 hours

Ingredients:

  • 1 or 2 1″-2″ thick ribeye (bone in preferred)
  • 1 tsp salt (optional)
  • 1 tsp pepper (optional)

Directions:

  • Pre-heat sous vide to 130°F (up to 134°F if you want it less rare)
  • If using fresh ribeye, put in a vacuum bag, or use the water displacement method to put in a resealable bag
  • If using a vacuum packed frozen ribeye, just remove label, if necessary
  • Put bag in heated water, leave there for 1-3 hours (add 30-60 minutes if frozen). After 4-5 hours the fibers will start to break down, which you want for some cuts of meat, but I don’t like that texture change in a good ribeye.
  • Heat a cast iron pan or griddle to “crazy hot”. If you don’t have very good ventilation in your kitchen, I recommend doing this step outside. I can get my griddle to about 750°F on the propane grill
  • Add a little butter and some oil to pan/griddle
  • Put steak on pan/griddle to sear, flip every minute (up to 4 times, if you want cross hatch grill marks)
  • If you have a cooking torch (not a little creme brule one, but one you could braise copper pipe with), you can use that to brown the outside as well, flip steak after 5 seconds, and use it on the topside, while the bottom browns on the pan/griddle
  • Remove after browned (~1 minute per side. If you want a cross hatch grill marks, do 1 minute for each set of grill marks)
  • Leave salt/pepper for diners to add themselves to taste
  • Serve immediately, no need to let a sous vide steak “rest”.