Sous Vide Ribeye with Garlic-Herb Butter

Looking for the perfect way to cook a tender and flavorful steak? Sous Vide Ribeye with Garlic-Herb Butter is a must-try recipe! This easy-to-make dish combines the precision of sous vide cooking with a rich garlic-herb butter for the ultimate steak experience. The sous vide method ensures your ribeye steaks are cooked to perfection, resulting in a juicy, melt-in-your-mouth texture. Topped with a homemade garlic-herb butter, this dish delivers an irresistible combination of savory, buttery flavors. Perfect for a special occasion or a weeknight dinner, this sous vide ribeye steak recipe is a winner every time.

Ingredients:

For the Garlic-Herb Butter:

• ½ cup unsalted butter, softened
• ¼ cup fresh parsley, roughly chopped
• 1 – 1 ½ teaspoons garlic, roughly chopped
• 2 tablespoons shallots, roughly chopped
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

For the Ribeyes:

• 2 boneless ribeye steaks (about 12 ounces each)
• 4 sprigs fresh thyme (optional)
• 2 cloves garlic, smashed (optional)
• Salt and pepper, to taste

Instructions:

1. Prepare the Garlic-Herb Butter:
   • Place softened butter, parsley, garlic, shallots, lemon juice, salt, and pepper in a food processor. Process until smooth and well combined.
   • Transfer the butter mixture to a piece of plastic wrap. Roll it into a log shape and chill in the refrigerator for about 1 hour until firm.
2. Sous Vide the Ribeyes:
   • Place ribeye steaks in a vacuum-seal bag in a single layer. Optionally, add sprigs of thyme and smashed garlic to the bag.
   • Seal the bag using a vacuum sealer or the water displacement method (see Notes).
   • Preheat a large pot of water with a sous vide immersion circulator to 129°F (54°C). Submerge the steak fully in the water and cook for 2 hours.
3. Sear the Ribeyes:
   • After 2 hours, remove the bag from the water and take the steaks out. Pat them dry with paper towels, then season liberally with salt and pepper.
   • Heat a large cast-iron skillet over medium-high heat for 3 minutes. Melt 2 tablespoons of compound butter (or regular butter) in the skillet.
   • Add the ribeye steaks to the skillet and sear for about 45 seconds on each side, flipping once. Continue flipping to coat the steaks in the browned butter.
4. Serve the Ribeyes:
   • Transfer the steaks to a plate or platter and top each with about 1 tablespoon of the chilled garlic-herb butter.
   • Allow the steaks to rest for 5 minutes, allowing the butter to melt.
   • Slice the steaks against the grain, garnish with extra sea salt if desired, and serve.

---

Tips

• Resting Steak: Let the steak rest after searing to allow the juices to redistribute for a more tender, flavorful bite.
• Sous Vide Temperature: For a medium-rare steak, 129°F is ideal. If you prefer a different doneness, adjust the temperature (125°F for rare, 135°F for medium, etc.).
• Chill the Butter: Make sure the garlic-herb butter is firm before serving for the best texture and presentation.

Variations and Substitutions

• Herb Variations: Feel free to substitute the parsley with other herbs like rosemary, thyme, or basil for a unique flavor profile.
• Butter Alternatives: For a dairy-free version, use a plant-based butter or ghee.
• Steak Cuts: If you don’t have ribeye, other cuts like New York strip, filet mignon, or sirloin will work as well.

FAQs

• Can I cook the ribeye for more than 2 hours? Yes, you can cook it longer for a more tender result, but 2 hours is perfect for a juicy, medium-rare steak.
• Do I have to use a cast-iron skillet? While a cast-iron skillet gives the best sear, any heavy skillet will work. Just ensure it gets very hot before adding the steak.
• Can I make the garlic-herb butter ahead of time? Yes, you can make the butter a day or two ahead and store it in the refrigerator. It will keep for up to a week.

Serving Suggestions

• Side Dishes: Serve with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
• Wine Pairing: A bold red wine such as Cabernet Sauvignon or Malbec pairs wonderfully with ribeye steak.
• Sauce: Pair with a red wine reduction or chimichurri sauce for extra flavor.

Why You’ll Love This Recipe

This Sous Vide Ribeye with Garlic-Herb Butter is the perfect combination of tender, perfectly cooked steak and a rich, flavorful butter. The sous vide method ensures your steaks come out juicy and cooked to perfection every time, while the garlic-herb butter adds an extra layer of savory goodness. It’s a simple yet elegant meal that’s easy to prepare and sure to impress! Whether you’re a sous vide enthusiast or new to the method, this recipe is a must-try for steak lovers.