Steak in a Bag
Transform your steak night with this foolproof “Steak in a Bag” recipe, where restaurant-quality ribeye meets the precision of sous vide cooking. This step-by-step method ensures perfectly tender, medium-rare steak infused with the rich flavors of garlic and fresh rosemary. After a luxurious 90-minute sous vide bath, the steaks are finished in a sizzling hot cast-iron skillet for a beautifully caramelized crust, enhanced by a generous basting of butter. With minimal prep time and maximum flavor, this sous vide steak recipe guarantees a melt-in-your-mouth experience with every bite. Perfect for dinner parties or a decadent weeknight indulgence, pair it with roasted vegetables or creamy mashed potatoes for the ultimate gourmet meal at home.
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Recipe Information
Ingredients
- 2 pieces Ribeye steak
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 pieces Garlic cloves (crushed)
- 2 sprigs Fresh rosemary
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
Instructions
Season both sides of the ribeye steaks generously with kosher salt and black pepper.
Place each steak into a resealable vacuum bag or high-quality freezer-safe zip-top bag.
Add one crushed garlic clove and one rosemary sprig to each bag, placing them alongside the steak.
Seal the bags using a vacuum sealer or the water displacement method to remove as much air as possible.
Fill a large pot or sous vide container with water and set the sous vide circulator to 130°F (54°C) for medium-rare doneness. Adjust the temperature to 140°F (60°C) for medium or 120°F (49°C) for rare, depending on preference.
Once the water bath is preheated, immerse the sealed bags in the water, ensuring they are fully submerged. Cook the steaks sous vide for 1.5 hours.
After the sous vide cooking time is complete, remove the bags from the water and carefully take the steaks out. Pat them dry with paper towels to ensure a proper sear later.
Heat a cast-iron skillet over high heat until it is extremely hot. Add the olive oil and let it shimmer.
Place the steaks into the skillet. Sear each side for about 1 minute or until a golden-brown crust forms. Add unsalted butter into the skillet along with the remaining crushed garlic clove and rosemary sprig. Spoon the melted butter over the steaks as they sear for added flavor.
Once both sides have been seared, remove the steaks from the skillet and set them aside to rest for 5 minutes before serving.
Slice and serve the steaks with your preferred accompaniments, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 73 mg | 6% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1422 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
