Fresh Sous Vide Ribeye + Cast Iron Sear

Prep

• Season steak with salt (and any aromatics - garlic, thyme, rosemary).
• Vacuum seal, or use a Ziploc with the water-displacement method.
• Set water bath to target temp (see below).

Bath Temperatures

Cook in Bath

• Drop sealed bag in once bath hits target temp.
• 1" steak: 1 hour minimum, up to 2 hours.
• 1.5" ribeye: 1.5 hours minimum, up to 3 hours.
• 2"+ steak: 2 hours minimum, up to 4 hours.
• Going past max time = mushy texture. Don't.

Sear (the critical step)

• Pull bag from bath. Remove steak.
• Pat EXTREMELY dry with paper towels. This is the difference between a real crust and a steamed mess.
• Heat cast iron over high heat 4–5 min, until smoking.
• Thin film of high–smoke-point oil (avocado, grapeseed).
• Sear 45–60 sec per side. That's it. Steak is already at temp.
• Optional: stand on fat cap edge ~30 sec with tongs.

Optional: Butter Baste

• In the last 30 sec of searing, add a knob of butter, smashed garlic, sprig of thyme/rosemary.
• Tilt pan, spoon foaming butter over steak.

Rest

• Short rest only - 2–3 min.
• Steak is already at temp throughout. Long rest just makes it cool.
• Pepper after resting.