Sous vide is the ideal way to cook a great cut of steak for perfectly even edge-to-edge perfection with foolproof results. Sous vide steaks can be finished in a pan or on the grill. I’ve been cooking my steaks sous vide ever since I started cooking for myself and although the traditional cooking method can make some. I prefer ribeyes cooked medium-rare, around 120°F / 49°C, then seared in the pan to build a hefty crust and take advantage of the butter basting.


INGREDIENTS:
Ribeye Steak
2 tbsp Salt, coarsely ground
2 tbsp Pepper, freshly ground
1 head Garlic
4 sprigs Thyme
2 tbsp Butter, unsalted


STEPS:
1. Season steak with Salt & Pepper
2. Let sit for 24 hours (minimum) in the refrigerator
3. Place steak and Thyme in a sous vide bag
4. Sous vide at 120°F or 49°C for 1hr per inch of thickness
5. Meanwhile, cut the top of the Garlic head and drizzle oil
7. Wrap twice in foil
8. Slow roast in the oven at 400°F or 205°C for 1 hour
9. Remove steak from sous vide, pat dry, then oil the steak
10. Preheat the pan until it is at least 350°F or 177°C
11. Sear on one side for 1 - 2 minutes then flip
12. Place Butter, Garlic, and Thyme in the pan and baste until both sides have a beautiful crust
13. Cut in and savor that steak!
14. Share this video with your friends :)


CHAPTERS:
0:00 - 0:48 PERFECT STEAK
0:49 - 1:14 THE RIBEYE
1:15 - 2:54 THE PREP
2:55 - 3:42 SLOW ROASTED GARLIC
3:43 - 5:53 THE COOK
5:54 - 7:27 THE CRUST
7:28 - 8:21 STEAK PERFECTION



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