The Perfect Bone-In Ribeye: Sous Vide Cooking Method Unveiled

Are you tired of overcooking or undercooking your Bone-In Ribeye steak? Look no further! The sous vide cooking method is here to save the day. With its low-heat, long-time cooking process, sous vide ensures that every inch of your Bone-In Ribeye is cooked to perfection, delivering tender and juicy bites that will leave you craving for more.

But first, a word of caution: Steaks cooked under 130°F should not be cooked for more than 2½ hours at a time due to food safety concerns.

Cooking Your Bone-In Ribeye Sous Vide

Prepare It

To begin, preheat your water bath by filling your sous vide container with warm water and setting the sous vide device to the appropriate temperature for your desired doneness. If you prefer your steak rare, set it at 122°F; medium-rare at 129°F; medium at 135°F; and medium-well at 145°F.

At Rowdy Hog Smokin BBQ, we ensure that all our steaks arrive vacuum-sealed in sous-vide-ready, heat-stable packaging. Simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your steaks at home, we recommend seasoning them with our flavorful Kansas City Steak Original Steak Seasoning before cooking. For an extra burst of flavor, you can also add fresh herbs and our delectable Kansas City Steak Finishing Butter into the vacuum-sealed bag.

Once your steaks have thawed, come to room temperature, and been seasoned, you’re ready to embark on a culinary adventure.

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Cook It

Before adding your steak to the water bath, ensure that it has reached the desired cooking temperature. Then, place the packaged steak in the water bath and let it cook for the recommended amount of time based on your preferred doneness.

For a perfect rare steak, cook a 1-inch thick steak for 45 minutes, or a 1½ inch thick steak for 1 to 2½ hours. If medium-rare is your preference, follow the same time guidelines. For medium and medium-well steaks, adjust the cooking time accordingly.

Once your steaks are done cooking, remove them from the sous vide and take them out of the packaging.

Sear It

To achieve that deliciously golden-brown color and enhanced flavor typically associated with grilled steaks, preheat a skillet over high heat for about 5 minutes. If you prefer, you can also use a grill for this step.

Lightly coat the bottom of your skillet with high smoke point oil, such as avocado oil, canola oil, or grapeseed oil. Place your steaks in the skillet and sear each side for approximately 2 minutes. Monitor the internal temperature of the steaks using a meat thermometer to ensure they reach your desired level of doneness. You can refer to the Measuring Doneness Chart below for guidance.

The sous vide method ensures that the steak’s juices remain intact, eliminating the need for additional resting time. So, once your steaks are seared to perfection, you can serve them immediately.

At Rowdy Hog Smokin BBQ, we recommend taking your Bone-In Ribeye to the next level by adding our succulent Kansas City Steak Finishing Butter on top, even if you added butter during the sous vide process. This extra touch of savory goodness will elevate your dining experience to new heights.

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That’s it! With sous vide, you can now cook your Bone-In Ribeye to perfection every time, showcasing your culinary skills and impressing your friends and family. Visit Rowdy Hog Smokin BBQ to explore more mouthwatering recipes and unlock the full potential of your cooking prowess.

Measuring Doneness Chart:

  • Rare: 125°F
  • Medium-Rare: 135°F
  • Medium: 145°F
  • Medium-Well: 155°F