My Sous Vide Ribeye Steak..šŸ„°šŸ„°
My Sous Vide Ribeye Steak..šŸ„°šŸ„°

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, my sous vide ribeye steak..šŸ„°šŸ„°. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

My Sous Vide Ribeye Steak..šŸ„°šŸ„° is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. My Sous Vide Ribeye Steak..šŸ„°šŸ„° is something which I’ve loved my entire life. They are fine and they look wonderful.

Sous vide is the ideal way to cook steak for perfectly even edge-to-edge cooking with foolproof results. Sous vide steaks can be finished in a pan or on the grill. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering.

To begin with this recipe, we have to prepare a few components. You can cook my sous vide ribeye steak..šŸ„°šŸ„° using 5 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make My Sous Vide Ribeye Steak..šŸ„°šŸ„°:
  1. Get To Make Compound Butter………….
  2. Prepare 200 g Butter
  3. Prepare 4 Garlic Cloves crushed
  4. Get Some fresh herbs
  5. Prepare 3 Ribeye Steaks

While the tenderization characteristics are not necessary for the successful processing of a tender steak, the other features of sous vide shine through, especially the creation of the uniform appearance of doneness–difficult by any other means. Whether you like a super juicy and rare steak, medium, or a well-done steak, sous vide machine provides the precise temperature control. Here is a complete guide for cooking the best steak ever! How to Sous Vide Beef Ribeye Steak.

Instructions to make My Sous Vide Ribeye Steak..šŸ„°šŸ„°:
  1. Leave Butter to soften then add crushed garlic and fresh herbs diced mix all in.
  2. Put on parchment paper or plastic wrap and roll it and pat the ends so they are flat.
  3. Add to the fridge for an hour to set it firm. Then just slice off about 1/4 inch slices as many as you need this can also go with other recipes keeps in the Fridge. Or add to the freezer for 10-20 minutes
  4. Add a slice to a grill pan or heavy based frying pan when melted add the steaks fry both sides on high to brown 2 minutes each side.
  5. Next turn the heat to just below medium heat and cook steaks both sides until you want medium rare, well done, Rare whatever you like.qq
  6. When done add to a serving plate on some lettuce and Spinach then add a slice of the garlic and herb butter (quantity is to your taste) let it melt on the hot sizzling steak.
  7. A nice accompany to go with the steak is Easy Mashed Potato with Sour cream. Glazed Carrots. Steak Cut chips. Baked jacket Potato with some of the Garlic and Herb butter melted in.

Ribeye is my favorite steak cut! With a well-marbled piece of beef, however, the rendering, softened fat should more than make up for this extra juice loss. Coarsely textured cuts, like hanger, skirt, and flap meat, also become firm and juicy. The steak cooked using the traditional method is medium-rare in the center, but has a thick, overcooked band around the edges. Second, the muscle fibers in the sous vide steak are smooth and still full of delicious, beefy juice.

So that’s going to wrap this up with this special food my sous vide ribeye steak..šŸ„°šŸ„° recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!