Go Back
+ servings

Reverse Seared Sous Vide Ribeye Recipe


Sous-vide-que ribeye plated
Tried this recipe?Tell others what you thought of it and give it a star rating below.
4.11 from 55 votes
By following the controlled water bath, rapid chill, smoke, and reverse sear method (a.k.a. sous-vide-que), I was able to create what, according to my wife, was the best ribeye I have ever made at home. But while reverse sear adds more smokiness to the steak, you can also simply sear it over high heat like in the video below.

Serve with: a merlot.


Course:
Dinner
,
Main Course
Cuisine:
American

Makes:

Servings: 4 servings

Takes:

Prep Time: 1 hour
Cook Time: 20 minutes

Ingredients

  • 2 ribeyes, USDA Choice or better (approximately 2 pounds/.9 kilograms each)
  • 2 teaspoons  Morton Coarse Kosher Salt  (1/2 teaspoon per pound/453.6 grams of meat)
  • coarse ground black pepper
  • 2 tablespoons unsalted butter at room temperature
  • 2 tablespoons fresh parsley
  • 1 garlic clove
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
About the black pepper. You want a coarse grind so you get pops of pepper when you chew.
Optional. Large grain salt to sprinkle on finished steaks just before serving. 
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. At least an hour before starting the sous vide process, season the steak with kosher salt and place it in the fridge. This technique is called a dry brine and it does a great job of amplifying flavor because the salt is sucked down deep into the meat. Click here to read more about how dry brines work.
  • Mince the garlic and finely chop the parsley. Set aside until ready to use.
  • Sous vide. Prepare a sous vide immersion circulator such as Joule by ChefSteps according to instructions and set water temperature for 131°F/55°C.
  • Place each steak in a separate vacuum seal bag or zipper freezer bag. If using freezer bags, carefully submerge them in the water bath until most of the air has been removed and then seal. Once bags are submerged, cook for two hours.
  • Prior to the end of the sous vide process, fill a large container with a 50/50 mix of ice and water. Once steaks are finished, still in the bags, place them in the ice water for 30 to 60 minutes to quickly reduce the meat's core temperature. Place steaks in the refrigerator until ready to grill (up to two days ahead of time).
  • Fire up. Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of pre-heated charcoal briquets to one side of the grill's charcoal grate in order to create direct and an indirect cooking zones. You want one side scorching hot and the other side at about 225°F/107.2°C. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is as hot as possible and the other half is approximately 225°F/107.2°C.
  • Cook. Once the grill is ready, remove chilled steaks from the bags, pat dry, and season with cracked black pepper. Place on the cooler side of the grill as far away from the heat source as possible. Position the lid on the grill with the fully opened top vent positioned directly above the steak in order to force the smoke over and around the meat. Allow the steaks to smoke until they reached an internal temperature of 115°F/46.1°C (note: a remote thermometer such as the Thermoworks Smoke allows you to set and monitor the internal temperature while attending to other matters such as side dishes). 
  • As the steaks cook, combine room temperature butter, parsley, and garlic and blend well. Set compound butter aside until ready to use.
  • Once the steaks reach 115°F/46.1°C, open the lid and quickly sear the steaks while frequently flipping until an even crust has formed. At this point, the internal temperature of the steaks should be in the medium rare range, 130 to 135°F/54.4 to 57.2°C. It is best to aim for the lower temperature in order to avoid possible overcooking during carryover.
  • Serve. Remove the steaks from the grill, plate, and top with compound butter (and optional large grain salt) before serving immediately.