Sous Vide Ribeye Steak sous vide

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Ingredients (as stored)

- 1 ribeye steak, 1.5–2 inches thick
- Kosher salt
- Black pepper
- Olive oil or mayonnaise for searing
- Optional: fresh thyme or rosemary sprig

Instructions (as stored)

1. Preheat sous vide water bath to 129°F for medium-rare (adjust to 120°F for rare, 135°F for medium; allow 10–15 minutes).
2. Season ribeye generously with salt and pepper on both sides; optionally add herb sprig.
3. Vacuum seal or use water displacement method with a ziplock bag.
4. Submerge and cook 1–4 hours depending on thickness (thicker steaks benefit from longer cook times for even edge-to-center doneness).
5. Remove from bag, discard juices, pat dry thoroughly with paper towels.
6. Rub lightly with oil or mayonnaise.
7. Sear in a preheated cast iron skillet over medium-high heat for 1 minute per side, or on a very hot grill for 1–1.5 minutes per side, until a crust forms.
8. Rest 5 minutes before serving.

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