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
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.
Season the steak with salt and pepper then slide it into a vacuum sealer or heavy-duty plastic bag.
If using aromatics like thyme or rosemary sprigs, add a few to the bag now, distributing them evenly on both sides of the steak.
Seal the bag either using a vacuum sealer or if using a zipper-lock bag, by using the water displacement method.
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.
Remove the steak from the bag and place it on a paper towel-lined plate. Pat it dry very carefully on both sides.
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.