Serves 4
90 min
Dry-Aged, Sous Vide, Torched-and-Seared Bone-In Ribeyes
Recipe GLPR5d7cba913b0d9a
An elegant steakhouse preparation that showcases premium dry-aged bone-in ribeyes through precise sous vide cooking followed by a dramatic torch sear. The meat is sealed in a water bath at a precise temperature to achieve edge-to-edge medium-rare, then finished with an intense surface crust and aromatic compound butter. This method delivers restaurant-quality results with perfect doneness throughout.
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Ingredients
2 steaks (2 to 3 pounds total) Bone-in ribeye steaks, 2-inch thick, dry-aged
to taste Kosher salt
to taste Freshly ground black pepper
2 tablespoons Canola oil
4 tablespoons Unsalted butter
1 medium Medium shallot, sliced
4 cloves Garlic cloves, smashed
4 sprigs Fresh thyme or rosemary sprigs
Directions
Set up a water bath or immersion circulator to maintain a temperature of 145°F (54°C). This will cook the ribeyes to medium-rare with a perfectly pink center while ensuring the internal temperature reaches the safe minimum of 145°F for whole beef cuts.
Pat the dry-aged ribeye steaks completely dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
Place the seasoned steaks in a vacuum-seal bag or resealable freezer bag. If using a freezer bag, use the water displacement method to remove as much air as possible before sealing.
Submerge the sealed steaks in the preheated 129°F (54°C) water bath for 60 minutes. This allows the heat to penetrate evenly throughout the meat, ensuring a consistent medium-rare doneness from edge to edge.
While the steaks cook, prepare the compound butter. Melt 2 tablespoons of butter in a small saucepan over medium heat. Add the sliced shallot, smashed garlic cloves, and thyme or rosemary sprigs. Allow to infuse gently for 8 to 10 minutes, stirring occasionally, until fragrant and the shallot softens. Strain through a fine-mesh sieve, pressing to extract all flavorful liquid, then whisk in the remaining 2 tablespoons of cold butter to create a silky, aromatic butter sauce. Keep warm.
Once the sous vide cooking is complete, carefully remove the steaks from the water bath and from their bag. Pat them very dry with paper towels—this step is critical for developing a proper crust.
Heat the canola oil in a cast-iron skillet over high heat until it just begins to smoke. Carefully place the steaks in the skillet and sear for 60 to 90 seconds per side until a deep golden-brown crust forms. Work quickly to avoid overcooking the interior.
Remove the steaks from the skillet and place on a heat-safe surface. Using a culinary torch held 4 to 6 inches away, apply the flame in a sweeping motion across the surface of each steak until the exterior is deeply charred and crisped, about 30 to 45 seconds per side. Watch carefully to avoid excessive burning while maximizing color and texture.
Transfer the steaks to a warm serving platter and rest for 3 to 5 minutes. This allows the juices to redistribute throughout the meat. Spoon the warm compound butter over the steaks and serve immediately while hot.
