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perfect-rib-eye-steak-(sous-vide-technique)

We focus on high-quality beef with a thick cut of at least 2 cm (about 3/4 inch). We use the sous vide technique, cooking the steak for 4 hours at 54°C/129°F to achieve an initial medium-rare temperature. After sous vide, we finish with a quick sear on all sides, which raises the final temperature to medium. Why medium? For this recipe, I chose grain-fed beef with excellent heavy marbling. If you have a similar cut with substantial fat, cooking to medium helps render the fat, enhancing the flavour and texture. If you prefer medium-rare, choose a grass-fed or leaner grain-fed cut with more even and thinner marbling. This way, rendering out the fat is less necessary. The reference here is also using a rib-eye steak on the bone. That said, it's not necessary to have this cut; you could use another cut without the bone, like a scotch fillet (rib eye without the bone) or sirloin, using the same techniques described. On that note, anything on the bone generally has more flavour, especially if it has also been dry-aged. Difficulty - Easy

Ingredients