Rib eye

Sous vide ribeye. The outside of the ribeye has a crispy crust and is full of flavor. The inside of the meat is juicy, full of flavor and has an even pink color. Add a glass of strong red wine and you have a perfect combination.

Within Souvy, the sous vide preparation of meat has been extensively tested for temperature. The preference is clearly 54 °C. At 51 °C it is red. At 61 °C medium. At 70 °C it is well-done. Let us know in the comments what your favorite temperature is for the sous vide ribeye?

You will need the following products to prepare this recipe:

[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]

Ingredients:

• 4 ribeyes
• Thyme or laurel
• Pepper
• Salty

Preparation:

1. Get everything ready: Take a pan or sous vide container and fill it with warm water. Set the sous vide device to the desired temperature (see text above) and let the water heat up.
2. Season: Season the ribeye with salt and pepper. Place the ribeye in the sous vide bags together with thyme or bay leaf.
3. Cooking: Place the sous vide bag in the water bath and set the timer for 45 minutes. Once the timer has gone off, remove the ribeye from the sous vide bag and pat it dry with a towel.
4. Make it golden brown: Heat a pan with oil and fry the ribeye until golden brown. Finally add a knob of butter.
5. Make it even tastier: Complete the dish with crispy fries, fresh salad and a glass of red wine.