Joi Ito — Cooking
Recipe

Ribeye Steak, Precision Oven

For the original recipe and instructions, see “Ribeye Steak, Precision Oven” at Joi Ito, adapted from J. Kenji López-Alt / Anova Culinary

Joi’s recipe 2 Cook 1 hour steaks, meat, beef, grill

Description

A thick ribeye cooked to temperature in the Anova Precision Oven in sous vide mode, probe in the meat, then seared. No bag, no water. Edge-to-edge doneness, and the oven dries the surface while it cooks, so the crust comes faster than from a bagged steak.

Notes

Adapted from Sous Vide Ribeye Steak (Anova) (J. Kenji López-Alt / Anova Culinary): https://recipes.anovaculinary.com/recipe/ribeye-steak-time-and-temp

Ingredients

  • 1 1/2 to 2 pounds / 680 to 900 g bone-in or 1 to 1 1/2 pounds / 450 to 680 g boneless ribeye (1 large steak)
  • Kosher salt and freshly ground black pepper
  • 2 fresh thyme sprigs (optional)
  • 2 fresh rosemary sprigs (optional)
  • FINISHING
  • 1 tablespoon / 15 ml vegetable, canola, or rice bran oil
  • 1 tablespoon / 15 ml unsalted butter
  • 3 to 4 fresh thyme sprigs (optional)
  • 3 to 4 fresh rosemary sprigs (optional)
  • 1 small shallot, sliced (optional)
  • 2 whole cloves garlic, smashed (optional)
  • Coarse sea salt (such as Maldon) to finish

Directions

TEMPERATURES Rare 49–53°C / 120–128°F (hold no longer than 2.5 hours). Medium-rare 54–57°C / 129–134°F. Medium 57–62°C / 135–144°F. Medium-well 63–68°C / 145–155°F. A marbled ribeye is best at 54–57°C.

COOK (ANOVA PRECISION OVEN)

  1. Salt and pepper the steak on all sides. Lay thyme or rosemary on top if using.
  2. Oven: Sous Vide Mode, steam 100%, rear element, middle rack. Set the oven temperature to the doneness temperature and the probe target to the same number.
  3. Set the steak on a wire rack over a sheet pan. Insert the probe into the thickest part from the side, away from bone and fat.
  4. Cook until the probe reaches target. A 4–5 cm (1.5–2 inch) ribeye takes about 60 to 90 minutes; a 2.5 cm (1 inch) steak about 45 minutes. The steak can hold at target for an hour or two; past 2.5 hours below 54°C is a food-safety limit.
  5. When the probe is 3°C short of target, start heating the pan.

SEAR 6. Take the steak out and pat it dry. Heat a cast-iron or steel skillet with 1 tablespoon of oil until it smokes. Vent hood on. 7. Lay the steak in. Add the butter, and the thyme, rosemary, shallot, and garlic if using. Flip every 15 to 30 seconds for about 90 seconds total, spooning the butter over. 8. Stand the steak on its edges with tongs and brown the fat cap and sides, about 45 seconds. 9. Rest is unnecessary. Pour the pan butter over, finish with flaky salt, and serve.

OVEN-ONLY SEAR After step 5, pat the steak dry and move it to the top rack. Oven: Broil, top element, 250°C / 482°F, no steam. 2 to 3 minutes per side. Less crust than the pan, no smoke in the kitchen.