Sous Vide 101: A beginner's Guide To The Perfect Sous Vide Ribeye Steak with a Charcoal Grill Sear

Imagine a tender steak cooked perfectly from edge to edge, bursting with flavor and so tender it practically melts in your mouth, then it must be Sous Vide. Whether you prefer your steak rare, medium-rare, or something in between, cooking sous vide ensures that every bite is just as you like it. Don’t worry, we still grill around here. After these steaks have slowly cooked and absorbed all the herby, garlicky goodness, we’ll get them on the grill for a final sear. If you’re ready for the most perfectly cooked steak of your life, then let’s jump in.

Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit!

DOWNLOAD THE HEY GRILL HEY APP

LINKS TO STUFF I USE

DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission.

[guybowers]

My youngest son introduced me to this method of cooking a steak. When he first talked about it, I was like um ok we will see. However, I will say that it was one really tender, juicy, and tasteful steak.

[SinisterMD]

No doubt the best way to reheat BBQ leftovers. The steaks that come out of the bath are indeed unappetizing but look great once seared. Multiple methods of searing also. I think it works extremely well if you have a very thick cut of meat, i.e. filet or cowboy ribeye, because you can get that perfect temp and texture on the inside without overcooking.

[mikelary]

2” NY Strip seasoned with salt, pepper & garlic powder, @ 128.5 degrees for 4hrs. Sear in a cast iron skillet for 1-1.5min each side and finish with butter, garlic & thyme. Serve thinly sliced with a red wine reduction (mushroom, onion, garlic, butter) sauce. Wins every-single-time.

[fandibus]

I'm eating a pork loin right now that I sous vide. Best i've ever made!

[almostgem]

Susie, Thanks I have cooked steaks, chicken, but mostly fiish and seafood in the sous vide. Perfect when the fillet is different thicknesses throughout. Also great for super thick steaks that are almost impossible to get right all the way through. Most of the time I like my pellet grill for steaks- crank it to 750, and about 90 seconds first side and another 90 seconds second side make an incredible steak. between 125 and 130 after resting. These are the steaks I get at Wild Fork that are about 1 1/4 in thick. Love all you do ! That will be Thursday night. Tonight is .99 cent drumsticks on the grill at 350 - were marinating all day in Greek Yogurt, and indian style spices. Going to be killer !

[lylenielsen]

I use Sous Vide to do Prim Rib. You can cook it for hours without worrying about it getting over cooked. Then when company arrives, just pull it out and put under the broiler for 5 - 10 minutes to create a crust.

[orional]

Been doing this for a few years. Only difference is I add a pat of butter on each side before vacuum sealing the steak. I also use a large SS stock pot vs the Anova container.

[FireWaterCooking]

What the Heck? LOL! Maybe I can come over and show you and Todd how to use that thing.. LOL

[dumping]

Double bag. By using a freezer bag first, you can use liquids as part of your seasoning. You can remove the air from the freezer bag by immersion, then use one of the vacuum bags,

[lancedean]

I so love having a vacuum sealer, I’m on my second one, I missed having one after my first one went kaput, never how much you miss having one until it quits on you

[captjim]

I use sous vide a lot. It’s great for reheating proteins

[debanej]

I love to sous vide every meat. A key is to season the meat before vacuum sealing it and then putting it in the water bath. Many pressure cooker/slow cooker/air fryer devices now days have a sous vide setting so buying a specialty sous vide device is not necessary.

[philipraimondo]

Also great for seafood - Veggies are awesome and perfect. Usually stick with Tenderloins filets. Love the Sous Vide but need to use it more.

[davekragness]

I watched a video on a steakhouse in Vegas that Sous Vide steaks directly (no bag) in clarified butter at different temps for rare, med rare, and med and then just popped them in their 900 degree salamander broiler to crust up. Looked amazing!

[slideoff]

I do my steaks to 135 sous vide, then the grill gun....perfect!

[BadlyDubbed]

I never considered using sous vide for reheating leftover bbq - vac seal is a nice way to make it last longer

[MadPick]

Good stuff! I have that same Anova setup; one of the things that I use it for is doing a long holds on a brisket after it comes off the smoker.

[walkaboutclive]

Been doing that for a year now .. its a great tool for any kitchen

[pauluk]

Ive got a sous vide setting on my neff oven which uses steam do i dont have to buy any other equipment. Have used it but what id like to get is an Otto wilde grill which sears at really high temperatures and use it in conjunction with my pellet grill. Just can't seem to get them here in the uk but personally i think thats the best combination. Smokey flavour, perfectly cooked meat with a caramelised sear.

[stonerscravings]

That method makes the juiciest chicken breast in the world. You should totally do chicken next