Raymon Kim's Sous-vide Ribeye Steak

• 2 pieces of steak-grade ribeye
• 3 to 4 cloves of whole garlic
• a pinch of whole peppercorns
• generous amount of butter
• a small amount of sunflower oil for searing
• a pinch of salt
• 100g seasoned beef
• 1/4 of an onion
• 1 tablespoon of garlic
• 1 cup of store-bought tomato pasta sauce
• 1 tablespoon of honey
• a pinch of pepper
• 2 servings of pasta
• 2 tablespoons of flour
• 1.5 cups of milk
• 2 to 3 slices of sliced cheddar cheese
• a small amount of breadcrumbs for topping
• a pinch of parsley powder

Recipe 🍳

Cooking tips 💡

• Do not season the meat with salt before sous-vide, as osmosis will draw out moisture. Always season just before searing after cooking to maintain juiciness.
• Even without a professional vacuum sealer, you can achieve a good vacuum by slowly lowering the sealed bag into water—water pressure naturally pushes out all air.
• After sous-vide, thoroughly dry the meat surface with a kitchen towel before searing to prevent oil splatter and ensure a proper Maillard reaction for a golden, crisp exterior.