Main Dishesbluejeanchef5.0
Herb and Spice-Rubbed Rib Eye Steaks
If you’ve spent good money on a rib eye steak, it would be a crying shame to overcook it. That’s why it’s a great idea to cook that steak in a sous vide water bath. The herb rub in this recipe is simple and classic, but gives the steak a step up in the flavor department, enhancing, but not overpowering.
👥 2 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 5 min🔥 Cook: 1h👤 Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- skillet
📝 Preparation Steps
1
Pre-heat the sous vide water bath to the temperature according to your desired degree of doneness (see below). 125ºF for rare130ºF for medium rare140ºF for medium150F for medium well155ºF for well done
2
Combine all the herbs and spices in a small bowl and then season the steaks well with the mix, rubbing it into the steaks well. Place the steaks in a zipper seal bag. If the steaks are very large, put them each in their own bag. Never stack the steaks on top of each other. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
3
Cook in the sous vide bath for at least ⏱️ 1 hour, or for as long as ⏱️ 6 hours.
4
When you are ready to eat, remove the steaks from the bag and dry them well with a clean paper towel. Pre-heat a skillet on the stovetop over high heat for at least ⏱️ 2 minutes. Add the olive oil and when the pan and oil are very hot, season the steaks with salt and sear them for one minute per side.
olive oilsalt
5
Remove and serve.
Nutrition Facts
calories
490 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
120 mg
protein Content
46 g
cholesterol Content
138 mg
carbohydrate Content
5 g
saturated Fat Content
14 g
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