the Breville Test Kitchen

Essential Ribeye

Name: Essential Ribeye
Cook time: 300 s
Total time: 2100 s
Yield: Serves from 1
Ingredients: Beef ribeye steak(s); ¼ tsp kosher salt (per steak); 1 tsp oil (per steak); Neutral flavored oil - as needed for searing; Sea salt - to serve; Freshly ground black pepper - to serve

Sous vide ensures this premium cut is evenly cooked from edge to edge for a perfect melt-in-the-mouth result. Searing at the end produces a delicious crust that gives way to the succulent, perfectly cooked steak.

The HydroPro™ Plus

+1 more appliance

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35 mins total time

5 mins active time

Easy

Serves from 1

Ingredients

Measurements:

Beef ribeye steak(s)
¼ tsp kosher salt (per steak)
1 tsp oil (per steak)
Neutral flavored oil
as needed for searing
Sea salt
to serve
Freshly ground black pepper
to serve

Instructions

1
Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.
2
Place the steak(s) in a microwave-safe, zipper-lock freezer bag with the longest edge running along the base of the bag. Sprinkle with salt and add the oil. If cooking 2 steaks, place flat, in the bag side by side. If cooking more, use multiple bags.  You can either place the bagged steak(s) in the water bath or refrigerate until the water has preheated.
Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
3
To customise the cook: Select Sous Vide Tool Box from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your ribeye steak(s). Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
4
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
5
When the timer signals that the steak is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steak(s) on a paper towel lined cooling rack set over a tray and pat dry. 
6
Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the steak(s) for 30 seconds on each side. Transfer the steak(s) to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all steaks. 
Tip: For extra flavor and color, you can add a knob of butter and baste the steak while searing.
7
Transfer the ribeye to a chopping board or serving plate and sprinkle with sea salt and freshly ground pepper.