Sous vide steaks from Serious Eats by J. Kenji López-Alt

  • beef rib-eye steaks
    The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
  • black peppercorns
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  • Serves : 4

  • EYB Comments

    Can substitute beef strip steaks, beef porterhouse steaks, beef tenderloin steaks, or beef T-bone steaks for beef rib-eye steaks.

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Notes about this recipe

  • Eat Your Books

    Can substitute beef strip steaks, beef porterhouse steaks, beef tenderloin steaks, or beef T-bone steaks for beef rib-eye steaks.

  • FJT on December 05, 2021

    Used the sous vide setting on my instant pot and it worked quite well. When I checked the temp after pre-heating it was slightly under where I wanted it to be, but re-setting at 57C brought it to 54C which is what I was aiming for. Cooked sous vide for 2.5 hours and then seared in a cast iron pan. Quite happy with the results.

  • anya_sf on July 04, 2019

    I splurged on prime ribeyes cut 1.5" thick. Cooked sous vide for 2 hours at 130 degrees and finished on the grill. The steaks were absolutely delicious and came out medium-rare bordering on rare. Fantastic recipe! I might increase the temperature a couple of degrees next time.

  • Rinshin on January 30, 2017

    1st time sous vide New York steak and the instructions were detailed and perfect. My steaks came out _almost_ good as very high end steak restaurant offerings. I think if I was able to finish on wood for searing, it would have been perfect. We totally enjoyed our steaks. We went with 135F for 1 1/2 hours.

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