Sous Vide Bone in Rib of Beef 35kg
Sous vide precision cookers have become really affordable in the last couple years and have thus popped up in countless recipes across the web. Cooking sous vide is the act of cooking food that is vacuum sealed under water at a precise temperature. This allows one to cook a steak for example at 126F for an hour or two such that the entire steak is cooked through to a nice rare from edge to edge. It is typical to sear your steak or piece of meat on a grill or cast iron pan for a minute or two after taking it out of the sous vide to develop a nice crust before serving.
Today we will be cooking a bone-in ribeye steak sous vide which is often the first thing people cook with their new sous vide. As with all methods of cooking steak, it is very important to season your steak with coarse salt and pepper well ahead of the time you plan on cooking it. Once seasoned, place the steak in the fridge to allow the salt to draw out the moisture in the middle of your steak so that the flavour becomes ever so slightly more concentrated.
It is common to place various herbs and sometimes garlic and/or shallots in your sous vide bags before cooking your steak. I like to use a couple sprigs of rosemary and thyme which I place on either side of the steak before vacuum sealing it. Most people don't have a vacuum sealer at home to do this, but with ziploc bags and making use of the water displacement method we can achieve the same effect. Slowly lower your ziploc bag(s) into the water with your steak and herbs inside and allow the water to push out all of the air until you are able to seal up the ziploc bags.
If you trust the seals on your ziploc bags you can drop them right into the water. I've had a bag break before so I usually like to use hair clips or binder clips to keep the seals elevated above the water and attached to the side of the container. For rare steak I usually like to set the sous vide between 126F – 130F and cook them for one and a half to two hours. You can look up timing and temperature charts online to cook the steak to your liking. When your steak is finished cooking in the sous vide, it is time to pull them out of their bags and pat them completely dry.
At this point your steak will look like a grey boiled piece of meat, but we are about to sear them to give them some additional flavour and that desired texture. You can sear your steak on a grill or a cast iron pan, but the key is to get either method ripping hot. Today we will sear our steak in a cast iron pan so that we can baste it with garlic, butter, rosemary and thyme. I usually sear each side for 30-60 seconds while tilting the cast iron so that Justine can continuously spoon the garlic butter over each side.
After searing your steak, set it aside on a wire rack until the rest of your dinner is ready to serve. With sous vide steak there is no need to let your meat rest as with traditional methods of cooking steak because there is no temperature gradient inside. All of the juices are already evenly distributed so feel free to serve your steak shortly after searing while it is still warm!
Bone-In Ribeye Sous Vide
Sous vide precision cooking for that edge to edge rare steak.
Servings 1
- 1 bone-in ribeye
- 1 tsp canola oil
- 1 large garlic clove smashed
- 1 tbsp butter
- 3 sprigs rosemary
- 3 sprigs thyme
- Salt
- Pepper
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Season your steak with coarse salt and pepper at least 30 minutes before cooking and place in the fridge.
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Set your sous vide to 126F-130F for rare steak. Add your steak to a ziploc bag and place 1 sprig of rosemary and thyme on either side of the steak.
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Slowly lower your filled ziploc bags into the water to allow the pressure to push out all the air. Seal up the bags and clip them to the side of your container/pot with hair clips or binder clips.
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Cook your steak for one and a half to two hours. Remove the steak from the bags and pat dry completely.
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Heat up your cast iron pan to the highest heat, turn on your hood fan and open your windows.
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Put in 1 tsp of canola oil and sear the first side for 45 seconds. Place the butter, garlic and 1 sprig of rosemary and thyme in the pan and let that melt to one side. Flip your steak and continuously baste the garlic butter over your steak while tilting the cast iron, using a friend if necessary to help. Sear the edges of your steak for 5-10 seconds each.
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Place the steak on a wire rack and serve immediately if desired. There is no need to rest steak cooked sous vide.
You can safely cook your steak sous vide anywhere from 1 - 4 hours and get consistent results if you are waiting for other pieces of your dinner to finish.
Source: https://www.justinescuisine.com/bone-in-ribeye-sous-vide/
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