Often during the week you only have time for a quick meal. These Asian Glazed sous vide ribeye steaks are one way to still have a flavorful dish without spending a lot of time in the kitchen.
They are adapted from our new book, which is all about using sous vide to serve great meals around a busy schedule. In the book we use this glaze on pork chops but it is great as shown here on sous vide steak or even chicken.
Because it is already very tender there are several ways to sous vide ribeye steak. You can cook it by thickness, using a sous vide thickness ruler, just long enough to bring it up to temperature. You can also cook it for up to 8 hours because of the amount of fat in the steak. One of my favorite ways is to sous vide it for several hours then chill it in a 1/2 ice - 1/2 water bath.
Using the cook, chill, and hold on sous vide ribeye means I can cook many at once and leave them in the refrigerator. Then when I'm ready to eat I can take out one or two and quickly sear them. Since they have been cooled it also allows me to sear them for longer, resulting in a better crust, more fat breakdown, and in this case, applying a thicker glaze.
Below I cover the cook, chill, and hold method but you can cook the sous vide ribeye steaks however fits into your schedule.
By Jason Logsdon
Published: November 17, 2011
Prep time: 15 Minutes
Cooking Time: 2 to 8 Hours (why the range?)
Finishing Time: 30 Minutes
Temperature: 131°F / 55°C
Serves: 4 People
These Asian sous vide ribeye steaks have a sweet and salty hoisin glaze on them that really ups the flavor. I recommend finishing them on the grill but you can also cook them under the broiler in your oven.
I usually sear the sous vide ribeye steaks when they are just out of the refrigerator or at room temperature. This allows me more time to really develop the glaze. I make sure to remove them from the heat once the center is warm, about 115?F / 46?C, but you can do it straight from the water bath, just reduce the amount of time they are seared.
Sous Vide Ribeye with Asian Glaze Ingredients
For the Sous Vide Ribeye
4 ribeye steaks 1 tablespoon Chinese 5-spice powder
For the Rub
1/2 cup hoisin sauce 1/4 cup rice vinegar 1/4 cup soy sauce 1 tablespoon sesame oil 1 tablespoon lime juice 1 tablespoon honey 2 teaspoons minced ginger 2 cloves garlic, minced
For the Garnish
1/4 cup chopped fresh cilantro 1 tablespoon sesame seeds
Sous Vide Ribeye with Asian Glaze Directions
Pepper the ribeye steaks then sprinkle with the Chinese 5-spice powder. Place in the sous vide pouches and seal.
At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.
Cooking the Sous Vide Ribeye
Preheat the water bath to 131°F / 55°C. Place the sous vide pouches in the water bath and cook for 2 to 8 hours.
Remove the pouches containing the sous vide ribeye and place in a ? ice - ? water bath until chilled. You can store the pouches in the refrigerator for around 2 days or freeze them for up to 6 months.
Finishing the Sous Vide Ribeye
Preheat a grill to high heat.
To prepare the glaze mix together all of the ingredients in a bowl until combined well.
Take the sous vide ribeye steaks out of the pouches and pat dry. Sear them on the grill until grill marks form, a couple minutes per side. Once they brown, brush the glaze on each and turn once the sauce begins to caramelize, about 30-45 seconds. Repeat several times until they are coated with the glaze and the center of the sous vide ribeye has raised to around 115?F / 46?C.
Remove the sous vide ribeye steaks from the heat and serve with the cilantro and sesame seeds on top.
If so, please join the more than 6,500 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Just click on the green button below!
Did you enjoy this?
I'd really appreciate you sharing it with your friends:
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!