top of page
< Back

Sous Vide Boneless Ribeye Steak Dinner

Prep Time:

​

Cook Time:

​

Serves:

2

Level:

​

About the Recipe

​

Ingredients

  • 2 Boneless Ribeye Steaks, 1 poind, 1 inch thick

  • Brand X Pink Alderwood Homestyle Seasoning Blend

  • 1 Tbsp Canola Oil

  • 1 Tbsp Butter

  • 2 Medium Baking Potatoes

  • Butter

  • Sour Cream

  • French or Italian Bread

  • Butter

  • Brand X Pink Alderwood Homestyle Seasoning Blend


  • Salad Mix

  • Choice of Dressing


  • Special Equipment (not reguired but nice to have:

    * Sous Vide Precision Cooker

    * Heavy Skillet - preferably cast iron

    * Steak Weight

    * Instant Read Digital Thermometer from Thermoworks

Preparation

  1. Dry brine the steaks. Season the steaks on both sides with Brand X Pink Alderwood Homestyle Seasoning Blend and place them on a wire rack over a baking sheet. Let them sit uncovered at room temperature for 45 minutes or place them in the refrigerator for 2 to 4 hours. Preheat the Sous Vide Precision Cooker to the temperate for your preferred degree of doneness. See the doneness chart here.

  2. Seal the steaks individually in a vacuum freezer bag or a plstic recloseablel bag and immerse them in the Sous Vide cooker for at least 2 hours and up to 6 hours.

  3. Bake the potatoes. Pre-heat the over to 425 degrees. Scrub the potatoes to remove any surface dirt and dry them. Rub the potatoes all over the butter making sure they rae completely covered and place them in the oven.

  4. Get your salad ready. Add whatever you want, such as tomatoes or green onions to the basic salad mix. Don't dress the salad yet. Blend it all together and place it in the fridge in a sealed container.

  5. Get the bread ready for toasting. Slice and butter it, add the seasonings. I like Brand X Pink Alderwood Homestyle Seasoning Blend, a little extra granulated garlic and a sprinkle of Parmesan cheese. Cover it and set it aside.

  6. Bake the potatoes for 1 hour or until the internal temperature is 209 to 211 degrees. Remove the potatoes from the oven and let them rest for a few minutes, then roll them on the counter top to loosen the interior. Place them on the plates, slit the tops and squeeze gently to open them. Add butter, sour cream and seasonings to taste.

  7. Pre-heat your skillet and add the canola oil.

  8. Get the salad out and dress it to your taste.

  9. Depending on how you prepared your bread, put it in the oven to heat or toast. Watch the time! I always have a problem with forgetting to watch the bread - better set a timer.

  10. About the time the skillet starts to smoke lightly, remove the steak from the sealed plastic bag and put it in the hot skillet with the steak weight on top. Add the butter. Sear the steak for 1 and 1/2 minutes! Turn the steak, add the steak weight and sear the second side got another 1 and 1/2 minutes. Remove the steak and serve it immediately. There is no need to allow the steak to rest.

bottom of page