Sous Vide Ribeye
By Matt Hussey
- Prep
- 10 min
- Cook
- 1 hr 5 min
- Serves
- 1–2
- Difficulty
- Hard
Ingredients
- 1 lb bone-in ribeye steak
- 1 tbsp Blackstone Essentials Blend Add To Cart
- 1 tbsp Blackstone Steakhouse Seasoning Add To Cart
- 1 tbsp Blackstone High Plains Seasoning Add To Cart
- ½ stick butter
- 2–3 garlic cloves, smashed
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- 1–2 tsp avocado oil
- Resealable plastic bag (zip-top) for sous vide
Directions
- Preheat a sous vide water bath to 128°F.
- Season the ribeye steak generously with Blackstone Essentials Blend.
- Place the steak in a resealable plastic bag, using the water displacement method to remove air before sealing.
- Cook the steak in the sous vide bath for 1.5 hours.
- Remove the steak from the bag and pat completely dry with paper towels.
- Preheat the Blackstone griddle to medium-high to high heat and lightly oil the surface with avocado oil.
- Season the steak with Blackstone Steakhouse and High Plains seasonings.
- Add a little avocado oil to the griddle, place the steak down, and set a press on top.
- Flip the steak every 30 seconds until a deep crust forms; remember it is already cooked, so you are only searing for flavor and color.
- In the last minute of searing, add butter, garlic, rosemary, and thyme to the griddle and baste the steak in the garlic-herb butter.
- Remove the steak from the griddle and let it rest for 5 minutes on a cutting board.
- Slice against the grain and spoon the buttery garlic-herb sauce over the steak before serving.
