Sous-Vide Grilled Ribeye

What is Sous-vide?

Sous Vide, according to Wikipedia is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature.

I had seen the sous vide method used quite a bit within my media consumption (mostly food network and YouTube).  I got more and more interested in the results that these people were achieving with sous vide so I started researching the precision cooker market.  I honestly forgot about it until my wife surprised me on my birthday with a precision cooker, the Anova 900w with Bluetooth and Wi-Fi.  I posted a video on my YouTube channel explaining the whole device and all its capabilities here. While you are there go ahead and subscribe!

In my opinion the area where you can find the most value in sous-vide cooking is in the steak department.  In almost most cases when you cook a steak at home (grill, pan, or oven), decide your desired temperature, it is hard to get it cooked perfectly.  Usually only a small part of your steaks (usually the core inside) is cooked to that temp and the more you move out from the center the more well done it is.  Let’s be honest, we all love the high-end steakhouse experience but who wants to spend $200 for dinner on a regular basis?  Also, who has a 700-degree flame broiler at the house?  Not me.  I think Sous-vide is the key to get those restaurant quality results at home.  Come ride with me as I figure this thing out.

The first thing I wanted to cook was steak, my favorite cut.  The Ribeye.  Went to the store and saw a choice grade, bone-in one that looked good.   

1The first thing I did was crush 2 cloves of garlic. Do not shop them just crush them enough to break the outer layer exposing the internals. I then salted and peppered my steak on all sides and placed it in the bag along with the thyme and garlic.

2You then need to seal the bag. The best way to do this is with a vacuum sealer which is what I did. If you do not have a vacuum sealer you can use a regular zip-lock bag. The key is removing all the air inside the bag or as much as possible. Some people submerge the entire bag while still open until the very top allowing the pressure of the water to remove all the air and then sealing it. 

3I like my steaks cooked medium so I set my water bath temperature to 139.5. It took about 20-25 minutes to get up to temp from tap water temperature. I let the steak cook for 1 hour.  

After 1 hour this is what it looks like.

At this point, the steak is fully cooked to medium doneness.  It’s just not that visually appetizing.  Usually in sous-vide cooking there is some type of searing involved to finish the food.  I bet you can guess how I am going to finish this one based off the title of this article.

4Prepare your grill for direct grilling. My grill allows me to adjust the height of my charcoal pan. I adjusted it up a couple of levels for a little more intense heat.  Remember: you have already cooked the steak to your desired temperature now it’s time for some color. 

After you have allowed your grill to heat up put your steak on right directly over the coals.  After about 4 or 5 minutes flip it and sear it for another 4 or 5 minutes on the other side.  What you have achieved the color that you were looking for take the stake out and let it rest for about 10 minutes. this was the hardest part from me because I wanted to tear into it immediately but letting it rest makes it that much better.  Enjoy it. 

You can have the expensive steakhouse dinner experience for much less money by adding some sides like a baked potato and some grilled asparagus.  I have the perfect grilled asparagus recipe for you here that you will love.

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