Sous Vide Bison Ribeye Steak
Instruction on cooking a Bison Ribeye Steak via Sous Vide
Ingredients
- 1 Bison Ribeye Steak
- kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Set your sous vide water bath to 135-138 degrees - the temperature for medium rare.
- Liberally add salt and fresh pepper to both sides of the steak to your tastes.
- Seal the steak with a vacuum sealer or the water displacement method.
- Add to water bath.
- Cook for 1-2 hours.
- Remove the steak from the water bath. I use tongs so not to touch hot water.
- Put a cast iron skillet over high heat. Once the skillet is super hot, add 2 tablespoons of your favorite cooking oil. Cook the steak for 30 seconds to 1 minute per side to brown each side.
- Slice the steak against the grain when serving.
Notes
- Find that your steak is floating? Clip it to the side of the water bath or use a heavy object like a pot to weigh it down. Make sure to not pass the max fill line for your machine.
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When your steak is done, you can drain the liquid (au jus) inside the bag into a small bowl for dipping. It's optional.