Yield – Makes 4 servings
Perfectly cooked sous vide ribeye steak will be the star of your next dinner! The ribeye turns out flavorful and juicy, and pairs with a creamy pasta salad, fried fresh mushrooms, baked potato and a lobster tail! Surf and turf is the way to go for a special meal. You will never overcook your steak with sous vide.
- 4 boneless ribeye steaks
- 2 garlic cloves
- Fresh thyme
- Fresh or dried rosemary
- Cactus Jacks Steak Pit Seasoning or Cactus Jacks Montreal Steak Spice
- 4 tablespoons of canola oil
Set Anova to 129°F / 53.9°C
Sous Vide Ribeye Steaks
Step 1 – Add Cactus Jacks Montreal Steak Pit Spice to both sides of the steak along with slices of garlic, dried or fresh rosemary and fresh thyme
Step 2 – Seal steaks in a zip lock bag, remove air using the “water immersion” method. Seal edge of the bag leaving a small opening, immerse the bag in the water bath and the air will leave the bag. Close the edge of the bag.
Step 3 – Clip zip locked bag to the side of the water bath. Cook for 1 hour
Step 1 – When steaks are done cooking, dry thoroughly and season with Cactus Jacks Montreal Steak Spice
Step 2 – After cooking the ribeye steaks with the sous vide, sear steaks in a very hot cast iron skillet. Add canola oil and get very hot add your steak, add butter, spoon basted melted butter over steak as it sears and forms a dark brown caramelized crust.
Step 3 – Assemble plate with baked potato, pasta salad, mushrooms and lobster, and perfectly cooked ribeye!
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