SOUS ALL THE VIDES

Garlic Mustard Ribeye Steak

This has come to be my go-to way to do steak sous vide — a one-day marinade followed by an hour in the immersion circulator, and a quick sear on the grill or cast iron skillet. This makes for a weeknight meal that always leaves me thinking, "I'd be paying $80 for this at a restaurant."

This recipe works really well for ribeye steaks, but can also be used with similar results on any other kind of thicker-cut steak.

Recipe

For two steaks about 1 lb. each and about 1" thick.

Sous Vide Temperature: 137°
Marinade Time: 1–2 days
Bath Time: 60–90 minutes for a 1" steak
Finish Time: 6 minutes

Marinade

I don't often measure out these ingredients — it's a very forgiving marinade.

  • 1/4 cup red wine
  • 1/4 cup worcestershire
  • 1/4 cup soy sauce
  • 2–3 tbsp whole grain mustard
  • 2 cloves minced garlic
  • 2 tbsp lemon juice
  • 1 tbsp olive oil

Mix well, and then seal inside the bags with the steaks. Remove all air from the bag so they're ready to throw right in the bath, and then store in the refrigerator to marinate for 1–2 days.

Cook in the immersion circulator for 1 hour at 137°. If your steaks are thicker than 1" each, or you have more than 2 pounds of steak in the bath, you may want to go closer to 90 minutes.

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Pull out the steaks and finish on a very hot grill or cast-iron skillet. When grilling, I'll save back the leftover bag juices and slowly pour them over the steaks (some on each side). This will cause some flare-ups on the grill so be careful, but you usually end up with a lot more mustard on the steaks this way.

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