Sous Vide Ribeye with Bacon Herb Compound Butter
In today’s recipe we are making Sous Vide Ribeye steaks using the Anova Precision Cooker and to top them off, let's make some bacon-herb compound butter.
While the Ribeyes are cooking using the Sous Vide method, we will make a Bacon and Herb compound butter to serve with the Ribeyes. After the Sous Vide cook, we will quickly finish the steaks on a searing-hot grill.
2 ribeye steaks (approximately 1.6 pounds each, 1” thick)
Meat Mitch Steer Seasoning (or use your favorite steak seasoning) 1 stick of butter, softened
2 teaspoons minced garlic
2 teaspoons Italian Herb Paste Blend
2 teaspoons, cooked, chopped fine bacon
Season each side of the Ribeyes with the Meat Mitch seasoning.
Vacuum seal each steak separately.
Set the Anova Precision Cooker to 125 degrees F for a medium-rare steak.
When the water bath reaches 125, insert the Ribeyes in the water batch and cook for 1 hour.
While the steaks are cooking in the Sous Vide water bath, make the compound butter.
Place the butter, garlic, herb paste and bacon in a bowl, then mix well.
Place the butter mixture on a piece of plastic wrap and roll up.
Refrigerate the compound butter while the Ribeye steaks cook in the Sous Vide water bath.
After 1 hour, remove the steaks from the Sous Vide water bath.
Remove the steaks from the vacuum sealed bags, pat dry and touch-up the steak seasoning.
Heat a grill to 600+ degrees F and place the steaks on the grill.
Turn the steaks after 20 seconds by 45 degrees, then after 20 more seconds, turn the steaks over.
Cook the other side of the steak for 20 seconds, then turn 45 degrees and cook for 20 more seconds.
Remove the Ribeye steaks from the grill and top with the Compound Butter.
Let the steaks rest 15 minutes, then serve!
For the complete step-by-step recipe, watch our Sous Vide Ribeye video.
Leave a comment
Comments will be approved before showing up.