• Erik

Sous Vide Ribeye Steaks


I discovered a small local butcher shop in town that sells hand-cut steaks, freshly ground burger patties and homemade bratwurst, all from local farms in the area.



I am excited to try some beef from local Wisconsin farmers, and have been looking forward to this ever since moving here. I picked up three Ribeye Steaks, and decided to season them with some Montreal BBQ rub from a company called Simon Barbecue.



Ingredients:

Ribeye Steaks

Seasoning of your choice (I used Simon Barbecue Montreal Rub)



I started by generously seasoning the steaks on both sides with the Rub. Feel free to use your favorite rub, or even salt and pepper would work if that is all you have available. Place the seasoned steaks in freezer bags and sous vide cook at 132 degrees for 2-4 hours.



When they are done cooking remove the steaks from the bags and place on paper towels. Save the liquid in the bag if you are planning on making a gravy for potatoes, which I highly recommend. Dry the steaks as best you can with paper towels, as they need to be completely dry in order to get a good sear.




Once dried off sear with your method of choice. Sear them at a high temperature for a minute or two on each side, being careful not to overcook them. Our only goal here to have a nice dark crust on them, which will add flavor and a more appetizing look. You can sear on a hot grill, a cast iron pan, or with a GrillGun, which is what I used. Serve and enjoy!





Watch my video below where I show you how to make this recipe step by step.



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