Sous Vide Butter-Basted Thick-Cut Rib-Eye Steaks
Why This Recipe Works
By Sasha Marx
A nicely cooked rib-eye steak is a culinary showstopper but is also a challenge to pull off. The risk of over- or undercooking—and therefore ruining an expensive cut of meat—can make cooking a thick-cut rib-eye at home an intimidating endeavor. But with the help of sous vide, preparing steak at home is suddenly a sure bet. Cooking sous vide allows you to control the precise temperature (and therefore doneness) of a steak, cooking it to the exact same temperature throughout. This means your steak is perfectly cooked every time.
Sous vide steaks are often seared in a hot pan after cooking in the water bath to give them the Maillard browning we love on their exteriors. For these rib-eyes, we up the ante with butter-basting. This technique involves continuously spooning hot fat over the steaks to quickly create a nice deep-brown crust. Bonus: It also gives them the nutty flavor of browned butter. That butter is reserved and used as a rich sauce to be drizzled over top for a decadent steak dinner.
Note: Because these steaks cook at a slightly lower temperature to allow enough time to properly butter-baste without overcooking, we also quickly sear them before they go into the water bath to reduce the risk of bacteria growth.