Sous Vide Ribeye Steak (Anova)

For the original recipe and instructions, see “Sous Vide Ribeye Steak (Anova)” at J. Kenji López-Alt / Anova Culinary

2 Cook 1 hour steaks, meat, beef, grill

Notes

Recipe temp on Anova: 129°F / 53.9°C, 1:00. Joi's Precision Oven version: see the '… , Precision Oven' recipe.

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

Recipe copyright

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