Mastering the Art of Cooking Extra-Thick Cut Bone-In Ribeye

Are you ready to take your steak game to the next level? Look no further than the Extra-Thick Cut Bone-In Ribeye. This cowboy-sized cut is known for its exceptional flavor and tenderness. However, cooking it to perfection can be a challenge. But fear not! With the help of sous vide cooking, you can elevate your steak game and achieve consistent, mouthwatering results every time.

The Power of Sous Vide Cooking

Sous vide cooking is a technique that utilizes a precise temperature-controlled water bath to cook food slowly and evenly. By immersing your Extra-Thick Cut Bone-In Ribeye in this low-heat, long-time cooking process, you can say goodbye to the guesswork and hello to a perfectly cooked steak. Each bite will be as tender and juicy as the first.

Sous vide machine cooking steak

Cooking Directions for Sous Vide Extra-Thick Cut Bone-In Ribeye

Prepare It

  1. Preheat your water bath: Fill your sous vide container with warm water and set the sous vide device to the desired temperature for your preferred doneness. Here’s a guide to help you choose the right temperature:

    • Rare: 122°F
    • Medium-Rare: 129°F
    • Medium: 135°F
    • Medium-Well: 145°F
  2. Our Extra-Thick Cut Bone-In Ribeye steaks arrive vacuum-sealed in sous-vide-ready packaging. Simply add them to the water bath. However, if you prefer to repackage the steaks at home, we recommend seasoning them with our Kansas City Steak Original Steak Seasoning for enhanced flavor. You can also add fresh herbs and a Kansas City Steak Finishing Butter to the vacuum seal bag for an extra burst of deliciousness.

  3. After thawing, bringing the steak to room temperature, seasoning it, and preheating the sous vide, you’re ready to embark on your culinary journey.

Further reading:  Easy Beef in Black Bean Sauce Recipe

Cook It

  1. Make sure the water bath has reached the desired temperature for cooking before adding the steak.

  2. Place the packaged steak in the water bath and allow it to cook for the recommended time, based on your desired doneness:

    • Rare: 2 hours
    • Medium-Rare: 2 hours
    • Medium: 2 hours
    • Medium-Well: 2 hours
  3. Once the steaks have finished cooking, remove them from the sous vide and take them out of the packaging.

  4. Preheat a skillet over high heat for approximately 5 minutes. Whether you choose to sear the steak on a grill or in your kitchen, a hot skillet is the key to achieving a perfect crust.

  5. Lightly coat the bottom of the skillet with high smoke point oil, such as avocado oil, canola oil, or grapeseed oil. Place the steaks in the skillet and sear each side for about 2 minutes. Monitor the internal temperature to ensure the steaks reach your desired level of doneness. Refer to the Measuring Doneness Chart below for guidance.

  6. The sear will give your steaks a beautiful golden-brown color and enhance their flavor, reminiscent of a perfectly grilled steak.

  7. Serve immediately. Unlike other cooking methods, the low heat of sous vide cooking does not draw the meat’s juices to the surface, so additional resting time is not necessary.

  8. To elevate the flavor even further, we recommend topping your Extra-Thick Cut Bone-In Ribeye with our Kansas City Steak Finishing Butter, even if you added butter during the sous vide process.

Perfectly seared Extra-Thick Cut Bone-In Ribeye

Measuring Doneness Chart

  • Rare: 125°F – Red throughout with a warm center
  • Medium-Rare: 135°F – Red and warm center with a hint of pink
  • Medium: 145°F – Pink center
  • Medium-Well: 155°F – Slightly pink center
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Unlock the Full Potential of Extra-Thick Cut Bone-In Ribeye

Cooking Extra-Thick Cut Bone-In Ribeye to perfection is an art that requires skill and precision. With the help of sous vide cooking, you can achieve consistent results that will leave your taste buds begging for more. Experience the unparalleled tenderness and flavor of a perfectly cooked steak by embracing the Rowdy Hog Smokin BBQ way.

Rowdy Hog Smokin BBQ