I stocked up on ribeyes around the holidays when standing rib roasts go on sale. I just ask the butcher to cut them into steaks for me. Then I season, vacuum seal, and toss in the freezer.
Took this out last night for an easy dinner. Took it directly from the freezer to a 137 bath for around 3-4 hours. Ice bath for about 10 minutes before patting dry. Then I seared in cast iron for about a minute per side. Topped with browned butter and an extra sprinkling of salt. How do you guys top your steaks? I’m thinking about switching it up from the browned butter – would love to hear some other ideas.
by zimtastic
8 Comments
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Looks pretty good, how did it taste?
I find that SV straight from freezer it takes about an hour to actually thaw, so usually add an hour to what you were trying to cook if fresh steak. What do you think?
This time of year I have lots of fresh herbs in the garden, so i usually top steaks with a rosemary and thyme compound butter.
I often use my sous vide as a thawing device. At 68F, it will thaw most things in 40 minutes. At 130F, your steak would likely be thawed in about 20 minutes. Just add that amount to cook time, and you are rocking and rolling. Your result looks great!
I love throwing some big sprigs of rosemary and a crushed garlic clove in with the sear. Basting with the butter while it sears. Fantastic with very little extra work over what you are already doing. The little bitof extra flavor is amazing
Lately, I’ve been searing cast iron in neutral oil (extra light olive oil, typically), draining that oil then adding butter, garlic halves and thyme to cook in residual heat in the pan while slicing up the steak . Pour the butter n garlic over the steak (I ditch the thyme, butter has the flavor, we like eating the garlic).
Yours looks great! I love stocking freezer with ready to go SV meats
Perfection
Doesn’t salting affect the texture of the steak prior to vacuum sealing it? Genuine question since I don’t have a vacuum sealer but will probably get one sooner or later. I’ve only used Ziploc so I usually just salt before sous vide.
About the steak topping, I’d also find ribeye to be quite rich already to use just brown butter. I usually go with compound butter or chimichurri.