Put the Rib-Eye-Steak into a vacuum bag, add butter and fresh herbs and vacuum seal the Meat.

Preheat a sous vide water bath to 54°C /129°F.

Put the sealed Steak into the water bath and cook sous vide for 45 minutes. Take the cooked Rib-Eye out of the bag and put it on a wood plank, or any other surface which is proof against fire (of course the wood plank isn´t but gives the meat a nice flavour).

To form a nice crust and to add a nice roasted flavour, grab yourself a blowtorch and “brown” the Steak from all sides.

Season to taste with salt and pepper and enjoy.

Stay tuned!

Rib-Eye-Steak - Sous Vide


1-inch Steak (Rib-Eye)
A nob of butter
Fresh herbs of your choice (I choose rosemary)

Used tools & products:

Sous Vide: (not the one I used, but I can recommend this one)

Vacuum sealer:

Global Knife: