Sous Vide Steak

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This recipe is perfection! I can not believe how perfectly done my steak was. I will never cook steak any other way! Rob via email

Boneless Ribeye  Rosemary Sprig Butter Coarse Salt Coarse Black Pepper

Yeast Package

Fill sous vide tub with water and heat to 130°F. Meanwhile, season steaks with salt and pepper.


Place the steak in a bag with a sprig of rosemary. Vacuum seal the bag.


Place the bagged steak in the water. Clip it to the edge. Cook for 2 hours.


Remove the bag from the water and dry it off. Place it in the refrigerator. In the meantime, heat a skillet.


Add the steak to the pan with the butter and rosemary. Sear for 3-5 minutes on each side.


Allow to rest 5-10 minutes before slicing against the grain and serving. Enjoy!


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