I’m happy to share my recent experience of sous-vide cooking a ribeye steak. It smells good and tastes amazing. Also, the procedure is fairly simple.
A little extra virgin olive oil. Spread the oil evenly with the back of a spoon. Then, add some salt and black pepper. Do it for both sides.
Put the seasoned steak together with some butter and rosemary in a sous-vide bag. Pull out the air.
Cook at 130 °F for an hour.
After an hour, the steak is evenly cooked.
Preheat the skillet. Sear each side for about 30 seconds with medium to high heat.
Don’t poke or cut the steak. Just let it rest for about 5 minutes. You want the juice to redistribute inside the steak.
Medium without burning the outside:
The result is more tender than traditionally seared steak. Besides, the flavoring can penetrate deep into the meat.