Sous Vide Ribeye Steak From Frozen or Fresh
If you’re looking for a way to achieve a perfectly cooked ribeye steak that is juicy, tender, and bursting with flavor, then sous vide is the method for you. Whether you have a frozen ribeye steak or a fresh cut, sous vide cooking ensures that every bite is cooked to perfection. This method is not only easy but also allows you to infuse your steak with delicious seasonings, making your meal even more enjoyable. Let’s dive into the world of sous vide cooking and discover how to create a mouthwatering ribeye steak that will impress your family and friends.
Why You’ll Love This Recipe
Sous vide cooking is a game changer, especially when it comes to cooking steak. Here are a few reasons why you’ll love making Sous Vide Ribeye Steak From Frozen or Fresh:
- Precision Cooking: Achieve the perfect doneness every time, whether you prefer rare, medium, or well-done.
- Juicy and Tender: The sous vide method seals in juices, resulting in a steak that is incredibly tender.
- Flavor Infusion: You can marinate your steak during the sous vide process, enhancing its flavor profile.
- Convenience: Cooking from frozen means you can go straight from the freezer to the water bath without thawing.
- Easy Cleanup: Cooking in vacuum-sealed bags minimizes mess and makes cleanup a breeze.
Gather These Ingredients
To create your delicious Sous Vide Ribeye Steak From Frozen or Fresh, you’ll need the following ingredients:
- 1 ribeye steak (1.5-2″ thick)
- 2 tsp salt
- 1 tbsp mayonnaise
- 1 tsp pepper
- 1 tbsp fresh chopped parsley
Cook’s Kit
Before you start cooking, gather your essential tools:
- Sous Vide Precision Cooker: This is the heart of the operation, controlling the water temperature.
- Large Pot or Container: To hold the water for the sous vide process.
- Vacuum Sealer or Zip-top Bags: For sealing your steak to ensure it stays juicy during cooking.
- Cast Iron Skillet or Grill: For finishing the steak with a beautiful sear.
- Meat Thermometer: To check the doneness if needed.
Sous Vide Ribeye Steak From Frozen or Fresh: From Prep to Plate
Ready to cook? Let’s take it step by step.
Step 1: Prepare the Steak
Start by seasoning your ribeye steak. If using fresh steak, pat it dry with paper towels to remove excess moisture. For frozen steak, there’s no need to thaw it first. Rub the steak with mayonnaise, which acts as a barrier to keep it moist during cooking. Sprinkle salt and pepper generously on both sides.
Step 2: Seal the Steak
Place the seasoned steak in a vacuum-seal bag or a zip-top bag. If using a zip-top bag, use the water displacement method to remove air: partially seal the bag, submerge it in water, and seal it completely before removing it from the water.
Step 3: Set Up the Sous Vide Cooker
Fill a large pot or container with water and attach your sous vide cooker. Set the temperature according to your desired doneness:
- Rare: 125°F (52°C)
- Medium Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium Well: 150°F (65°C)
- Well Done: 160°F (71°C)
Step 4: Cook the Steak
Once the water has reached the desired temperature, submerge the sealed steak in the water bath. Cook for 1 to 4 hours. While the steak will be perfectly cooked after 1 hour, you can leave it for longer if you need to, as sous vide cooking allows for flexibility without overcooking.
Step 5: Sear the Steak
After cooking, remove the steak from the bag and pat it dry with paper towels. This step is crucial for achieving a perfect sear. Heat a cast iron skillet over high heat or preheat your grill. Add a small amount of oil to the skillet and sear the steak for 1-2 minutes on each side until a golden brown crust forms. Add fresh chopped parsley on top for an aromatic finish.
Step 6: Serve and Enjoy
Slice the steak against the grain and serve it with your favorite sides. Enjoy the incredible tenderness and flavor that only sous vide cooking can provide!
In-Season Flavor Ideas
To elevate your Sous Vide Ribeye Steak From Frozen or Fresh, consider these seasonal flavor ideas:
- Garlic and Rosemary: Add crushed garlic cloves and fresh rosemary sprigs to the vacuum bag for a fragrant infusion.
- Herb Butter: Finish your steak with a dollop of herb-infused butter for a rich flavor.
- Chimichurri Sauce: Serve with a vibrant chimichurri sauce for a fresh and zesty kick.
- Smoked Paprika: For a smoky flavor, sprinkle smoked paprika over the steak before sealing.
Chef’s Rationale
Sous vide cooking is a technique that allows for even heat distribution, resulting in a steak that is cooked uniformly from edge to edge. The low cooking temperature helps to break down the connective tissue in the ribeye, which is what makes this cut so flavorful. By cooking the steak in its own juices, you avoid the risk of drying it out, a common issue when grilling or pan-searing. This method also allows for incredible flexibility in cooking time, making it ideal for busy cooks who want to prepare a gourmet meal with minimal fuss.
Cooling, Storing & Rewarming
If you have leftovers or wish to prepare your Sous Vide Ribeye Steak From Frozen or Fresh in advance, here’s how to properly store and rewarm it:
- Cooling: Let the cooked steak cool to room temperature before sealing it in an airtight container or vacuum-sealed bag.
- Storing: Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- Rewarming: To reheat, simply sous vide it again at the original temperature for about 30 minutes, or sear it briefly in a hot skillet to warm through.
Ask & Learn
Can I sous vide a ribeye steak from frozen?
Absolutely! One of the great benefits of sous vide cooking is that you can cook steak directly from frozen without any need to thaw it first. Just add an extra hour to the cooking time.
How do I know when my steak is done cooking?
The sous vide method allows you to cook steak to your desired doneness consistently. If you prefer to check, use a meat thermometer to confirm the internal temperature matches your desired level of doneness.
What if I don’t have a vacuum sealer?
You can use a zip-top bag and the water displacement method to remove air. Simply partially seal the bag, submerge it in water, and seal it completely before cooking.
Can I sous vide steak for too long?
While sous vide cooking is forgiving, you can overcook steak if left in the water bath for too long. For ribeye, aim to stay within the 1-4 hour range for best results.
That’s a Wrap
Cooking Sous Vide Ribeye Steak From Frozen or Fresh is an easy and rewarding way to enjoy a delicious steak dinner. With the right technique and a few simple ingredients, you can create a restaurant-quality meal right in your own kitchen. Whether you are preparing a special occasion dinner or a weeknight treat, this sous vide steak recipe will not disappoint. The perfect tenderness, flavor, and juiciness await you—so grab your sous vide cooker and get started today!
Sous Vide Ribeye Steak From Frozen or Fresh
Ingredients
Equipment
Method
- Start by seasoning your ribeye steak. If using fresh steak, pat it dry with paper towels. For frozen steak, there’s no need to thaw it first. Rub the steak with mayonnaise, sprinkle salt and pepper generously on both sides.
- Place the seasoned steak in a vacuum-seal bag or a zip-top bag. Use the water displacement method to remove air if using a zip-top bag.
- Fill a large pot or container with water and attach your sous vide cooker. Set the temperature according to your desired doneness: Rare (125°F), Medium Rare (135°F), Medium (145°F), Medium Well (150°F), Well Done (160°F).
- Once the water has reached the desired temperature, submerge the sealed steak. Cook for 1 to 4 hours.
- After cooking, remove the steak from the bag and pat it dry. Heat a cast iron skillet over high heat or preheat your grill, add oil, and sear the steak for 1-2 minutes on each side.
- Slice the steak against the grain and serve it with your favorite sides.
Notes
- For extra flavor, consider adding garlic and rosemary to the vacuum bag.
- You can store leftovers in the refrigerator for up to 3 days.
- To reheat, sous vide it again at the original temperature for about 30 minutes.
