Recipe details are AI-generated from the video and may contain errors — for reference only.
Place the 0.963kg bone-in ribeye steak on a large plate, sprinkle 1 tsp salt and 1 tsp black pepper evenly on both sides, then pour 3 tbsp extra virgin olive oil and rub thoroughly with your hands.
Watch out
Do not over-salt, otherwise salt will draw moisture out of the beef during sous vide and make it dry and salty.
Wash hands and clean work area thoroughly with warm soapy water after handling raw beef to prevent cross-contamination. Do not touch cooked food or utensils with unwashed hands after touching raw meat, otherwise it can cause food poisoning.
Put the seasoned steak into a vacuum bag, add 1 sprig fresh thyme, 1 sprig fresh rosemary and 4 crushed garlic cloves, then use a vacuum sealer to remove all air and seal the pouch.
Watch out
Ensure the bag sealing edge is completely dry and clean, otherwise the seal will fail and water will leak into the bag during cooking.
Set up the sous vide precision cooker in a water container filled with water, set temperature to 54°C (Medium Rare). Submerge the vacuum-sealed steak pouch completely into the water bath, set timer for 3 hours (1 hour per inch of thickness, 2-4 hours total), until cooked through evenly.
local_fire_departmentConstant water temperature 54°C, sous vide for 3 hoursWatch out
Ensure the pouch stays fully submerged in water. Use a heavy object to weigh it down if it floats, otherwise uncovered parts won't cook evenly.
Remove the pouch from the water bath, cut open and place the steak on a large plate (reserve bag juices for sauce). Drizzle 1 tbsp cooking olive oil over both sides of the steak and rub evenly.
Watch out
Use regular cooking olive oil for searing instead of extra virgin olive oil, otherwise the oil will smoke heavily and turn bitter.
Oil splatters easily during high-heat searing. Turn on the exhaust hood and use long tongs to flip the steak safely. Do not use short forks to flip steak, otherwise hot oil splatters will burn your hands and arms.
Preheat a cast iron grill pan over high heat until smoking hot. Place the steak in the pan, sear the first side for 1 minute until deep brown grill marks form, flip and sear the second side for another 1 minute until a caramelized crust is formed, then remove from heat immediately.
local_fire_departmentHigh heat, sear 1 minute per side (2 minutes total)Watch out
Ensure pan is smoking hot and do not sear over 1 minute per side, otherwise heat will overcook the interior.
Place the seared steak on a plate, light a kitchen blowtorch, and scorch the fat cap and meat around the bone until the fat renders, browns and smells smoky.
local_fire_departmentDirect blowtorch flame scorch for 30 secondsWatch out
Direct blowtorch flame carefully away from flammable materials and target fat edges to avoid burning lean meat.
Transfer the steak onto a wooden cutting board and let it rest at room temperature for 15 minutes to allow muscle fibers to relax and reabsorb juices before carving.
Watch out
Do not slice the steak before resting is complete, otherwise juices will run out and leave meat dry.
Carve the meat off the bone using a sharp knife and slice into 1.5cm thick slices, revealing the perfectly uniform pink medium-rare center. Serve alongside 100g salad greens, and mix reserved bag juices with 1 tbsp red wine vinegar as dipping sauce.
Watch out
Hold chef's knife firmly and slice perpendicular to muscle fibers, keeping fingers clear from the blade.
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