Sous Vide Boneless Ribeye Steak With Mayo Sear
This Sous Vide Boneless Ribeye Steak is a game changer! Perfectly tender, with a rich mayo sear that creates an irresistible crust.
Servings: 2 servings
Ingredients
- 1 count boneless ribeye steak
- 2 teaspoons salt
- 1 teaspoon mayonnaise
- 1 teaspoon minced pepper
- 1 teaspoon garlic salt
Instructions
- Start with your boneless ribeye steak. Pat it dry with paper towels to remove excess moisture.
- Rub the steak all over with 2 teaspoons of salt, then sprinkle 1 teaspoon of garlic salt and minced pepper over the steak.
- Place the seasoned steak into a resealable freezer bag or use a vacuum sealer. Use the water displacement method if using a bag.
- Set your sous vide circulator to 129°F (54°C) for medium-rare. Submerge the sealed steak in the water bath and cook for 2 to 3 hours.
- Once cooked, remove the steak from the bag and pat it dry again. Preheat your cast iron skillet over high heat.
- Spread 1 teaspoon of mayonnaise on one side of the steak.
- Place the mayo-coated side onto the hot skillet and sear for about 1-2 minutes. Flip and repeat on the other side.
- Once seared, remove the steak from the skillet and let it rest for about 5 minutes before slicing against the grain.
Equipment
- Sous vide immersion circulator
- Resealable freezer bag or vacuum sealer
- Cast iron skillet or heavy frying pan
- Tongs
- Instant-read thermometer
Notes
- Allow steak to cool completely before freezing for meal prep.
- Reheat sous vide steak at a lower temperature to maintain moisture.
- Experiment with different seasonings for the mayonnaise for added flavor.