Ingredients

Servings

2

2 ribeye steak — 1.5 inches thick (about 12 oz each) (main protein)
kosher salt — generously (seasoning)
black pepper — freshly ground (seasoning)
2 sprigs fresh thyme (aromatic)
2 sprigs fresh rosemary (aromatic)
4 cloves garlic — lightly crushed (aromatic)
3 tbsp neutral oil — grapeseed or avocado (searing fat)
4 tbsp unsalted butter (finishing fat)
1 small shallot — finely minced (aromatic base)
0.25 cup dry red wine (sauce liquid)
0.5 cup beef stock (sauce liquid)
1 tsp dijon mustard (emulsifier)
flaky sea salt — to finish (finishing salt)

Mise en Place

0/8

Process

1

dry brine and season

1.Pat the ribeyes completely dry with paper towels.
2.Season generously on all sides with kosher salt and black pepper.
3.For best results, season at least 40 minutes ahead, or up to 24 hours in advance and rest uncovered in the fridge to dry-brine.

2

sous vide

1.Set a water bath to 129°F (54°C) for medium-rare.
2.Place each steak in a vacuum-seal or zip-top bag with one sprig of thyme, one sprig of rosemary, and two crushed garlic cloves per bag.
3.Use the water displacement method to remove air if not vacuum-sealing.
4.Submerge fully and cook for 1.5 to 2 hours.
5.Steaks can hold at temperature for up to 4 hours without quality loss.

3

dry and rest before sear

1.Remove the steaks from the bags, reserving the aromatics.
2.Pat them aggressively dry with paper towels; moisture prevents a good crust.
3.Let them rest on a wire rack for 5 minutes while you heat the pan.
4.This is the 'reverse' part of reverse searing: the steak is already cooked through, and the sear is purely a finishing step for the Maillard crust.

4

sear and baste

1.Heat a cast iron skillet over high heat until it just begins to smoke.
2.Add the neutral oil and swirl to coat the pan.
3.Lay the steaks in the hot skillet, away from you, and press down for the first 15 seconds to ensure full contact.
4.Sear for 45–60 seconds per side, until a deep brown crust forms.
5.In the final 30 seconds of searing, add 2 tbsp butter and the reserved garlic and herbs. Tilt the pan and baste the steaks continuously with the foaming butter.

5

rest steaks

1.Transfer the steaks to a warm plate or cutting board.
2.Tent loosely with foil and rest for 5 minutes.
3.Because the steaks were cooked sous vide, the rest period is shorter than for traditionally cooked steaks, as there is no large temperature gradient to equalize.

6

build pan sauce

1.Pour off excess fat from the skillet, leaving the browned bits (fond) behind.
2.Reduce heat to medium.
3.Add the minced shallot and cook for 1 minute until softened.
4.Deglaze the pan with the red wine, scraping up the fond from the bottom, and reduce the liquid by half.
5.Add the beef stock and reduce again until the sauce is lightly syrupy, about 3 minutes.
6.Remove the skillet from the heat. Whisk in the remaining 2 tbsp butter, one piece at a time, until the sauce is emulsified and glossy.
7.Season the sauce to taste.

7

slice and serve

1.Slice the steaks against the grain.
2.Finish with flaky sea salt.
3.Spoon the pan sauce over the sliced steak.

Plating

Slice the steaks against the grain.
Finish with flaky sea salt.
Spoon the pan sauce over the top.

Sensory Checks

Check

Ensure steaks are aggressively dried before searing for a good crust.

Color

Sear until a deep brown Maillard crust is formed.

Color

Pan sauce should be lightly syrupy and emulsified.

Common Errors

⚠ Not drying the steaks sufficiently before searing will result in a steamed rather than seared crust.
⚠ Overcrowding the pan during searing can lower the temperature and prevent a good crust.
⚠ Adding butter too early during the sear can cause it to burn.

Notes

The sous vide step ensures the steak is cooked to the perfect internal temperature throughout, while the reverse sear provides a beautiful crust.
Steaks can be held at the sous vide temperature for up to 4 hours, making this a flexible recipe.
The brown butter pan sauce adds a rich, nutty depth to the steak.

Amanah Compilation

Engine: Amanah Engine v1.0

Structural completeness: 95%

Sous Vide Reverse-Seared Ribeye With Brown Butter Pan Sauce