Rib eye

Sous vide ribeye. The ribeye has a crispy crust and is full of flavor. The inside is juicy, full of flavor, and has an even pink color. Pair it with a glass of robust red wine for a perfect pairing.

Souvy has extensively tested the sous vide cooking temperature for meat. The preferred temperature is 54°C. At 51°C, it's rare. At 61°C, it's medium. At 70°C, it's well-done. Let us know in the comments what your favorite temperature is for a sous vide ribeye.

Author	Jorick
People	4
Temperature	54
Cooking time	45 minutes
Prep time	10 minutes

Ingredients

• 4 ribeyes
• Thyme or bay leaf
• Pepper
• Salty

Preparation

Get everything ready

Take a pan or sous vide container and fill it with warm water. Set the sous vide appliance to the desired temperature (see text above) and let the water heat up.

Give it taste

Season the ribeye with salt and pepper. Place the ribeye in the sous vide bags along with thyme or bay leaf.

Yarn

Place the sous vide bag in the water bath and set the timer for 45 minutes. Once the timer goes off, remove the ribeye from the sous vide bag and pat it dry with a towel.

Make it golden brown

Heat a pan with oil and fry the ribeye until golden brown. Finally, add a knob of butter.

Make it even more delicious

Complete the dish with crispy fries, fresh salad and a glass of red wine.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfectly cooked ribeye!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]