Again looking for a rib steak done sous vide recipe that is delicious? How to make it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious rib steak done sous vide should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of rib steak done sous vide, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want to prepare rib steak done sous vide which is delicious as long as you know the trick and how to make this dish able be treat special.

Ingredients and seasonings required in prepare

1. Take 2 Rib Steaks (cut 1 1/2 thick)
2. Prepare (Steak bag 1)
3. Prepare 1/3 cup Soya sauce
4. Prepare 1 Tbsp Worcestershire sauce
5. Prepare 1 tsp lemon juice
6. Use 1 tsp Garlic powder
7. Prepare (Steak bag 2)
8. Prepare 1/4 Cup Butter
9. Take 1 tsp Lemon juice

Lower the sealed bags into the water for three-hour sous vide bath. Or even put the unopened sous vide bag in some cold tap water for a few minutes and that gives me a little bit longer sear. But for a sous vided ribeye steak I do that even longer. Remove the steak from the bag and pat dry with paper towels.

Instructions to make Rib Steak done Sous Vide:

1. Place the first steak, soya sauce, Worcestershire, lemon juice , and garlic powder into a vacuum seal bag. Seal. Next mix the rosemary and butter and place it, and the second steak in another vacuum seal bag. Seal.
2. Set temperature on circulator to 131°F.
3. When temperature of the water is 131°F, add the steaks and cook for 90 minutes.
4. After the 90 minutes is done, remove steaks from bags. Set a frying pan to a very high heat, we are looking to brown the surface without cooking the inside of the steaks. Place the steaks in the pan and fry on both sides for approximately 90 seconds on each side,
5. Note: you can use any combination of steak seasoning or marinade. It's a personal choice. I prefer the soya sauce and garlic powder, it adds a great subtle flavor.
6. Done and ready to serve!

Avoid using olive oil as it has a low smoke point. Each steak was seasoned with salt and freshly ground black pepper and then vacuum sealed. My sous-vide water bath was filled to maximum capacity! How to Select the Right Temperature for Sous Vide Steak The doneness of a steak is by and large determined by the maximum internal temperature it reaches during cooking. Follow our sous vide cooking chart to achieve your ideal steak doneness.

how is this? Easy isn’t it? That’s the make rib steak done sous vide that you practice at home. Good luck!