ikcih recipe

How to make delicious ribeye steak?

  • ChenChristopher

Ingredients for 2
1 1/2-to 2-pounds / 680 to 900 grams bone-in or 1 to 1 1/2-pounds / 450 to 680 grams) boneless steaks (1 large ribeye)
Kosher salt and freshly ground black pepper to taste
2 fresh thyme sprigs (optional)
2 fresh rosemary sprigs (optional)

-- For Finishing Steps --
1 tablespoon / 15 ml vegetable, canola, or rice bran oil
1 tablespoon / 15 ml unsalted butter
3 to 4 fresh thyme sprigs (optional)
3 to 4 fresh rosemary sprigs (optional)
1 small shallot, sliced (optional)
2 whole cloves garlic, smashed (optional)
Coarse sea salt (such as Maldon) to finish

Step 1
Pre-heat iKich Sous Vide Precision Cooker to 129℉ / 54℃,1 hour. Allow the water bath to come to the temperature before adding your steak.
Step 2
Season the steak with salt and pepper then slide it into a vacuum sealer or heavy-duty plastic bag.
Step 3
If using aromatics like thyme or rosemary sprigs, add a few to the bag now, distributing them evenly on both sides of the steak.
Step 4
Seal the bag either using a vacuum sealer or if using a zipper-lock bag, by using the water displacement method.
Step 5
Drop the bag in the water bath, making sure not to block the intake or output sections of your Precision Cooker. If properly sealed, the steak should sink.
Step 6
Remove the steak from the bag and place it on a paper towel-lined plate. Pat it dry very carefully on both sides.
Step 7
Prepare a hot cast-iron skillet and sear steak on both sides for one minute. Near the
end, add thyme, garlic, and butter and baste.

We recommend 60 minutes for 1 inch, 90 minutes for 1.5 inches, and 120 minutes for 2 inches.  A three-quarter-inch steak will cook in 45 minutes, while a half-inch steak will take 30 minutes.