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Raymon Kim's Sous-vide Ribeye Steak

Ribeye steak with tender texture and rich juiciness preserved through sous-vide, served alongside two nostalgic pasta side dishes

Ingredients needed 2 servings

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.

Recommended for

  • Those who have struggled with uneven doneness when grilling steaks.
  • Home cooks looking to perfectly recreate restaurant-style main course and nostalgic side dishes in one meal.

Shop ingredients on Coupang(Ad)

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