Sous-vide ribeye steak with butter and thyme
Ribeye steak cooked evenly through, then seared very briefly for a golden crust.
2h 15minPrep 10minCooking 2h 5min 2 servings🟡 MediumSOUS_VIDEGluten-free
D
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Preheat the water bath to 54.5°C for medium-rare doneness. Lightly salt the meat and place it in a bag with the thyme.
🌡 54.5°C🔧 thermoplongeur - 2
Cook for 2 hours in the stabilized water bath.
🌡 54.5°C⏱ 120 min🔧 thermoplongeur - 3
Remove and dry the surface very thoroughly.
- 4
Sear in a very hot frying pan for 45 to 60 seconds per side with the butter and garlic.
🌡 230°C⏱ 2 min🔧 poêle
Frequently asked questions
Can I choose a different level of doneness?▾
Yes, adjust the temperature according to your preference and your equipment's recommendations; the final sear should remain very brief.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat them thoroughly when appropriate for the recipe.
