# Sous Vide Ribeyes, Charred Over the Fire

Ribeyes bagged with garlic, rosemary and butter, held at 129°F until they're medium-rare edge to edge, then charred hard over a campfire for under a minute a side.

Source page: https://madebetterwithbutter.com/recipes/sous-vide-ribeye/

- Category: Beef, Grill, Party
- Cook: 2–6 hr at 129°F, then 1–2 min over the fire
- Serves: 4 steaks

## Ingredients

### The steaks
- 4 ribeye steaks, Costco ribeyes, or slice your own from a whole ribeye roast for a crowd

### Seasoning
- kosher salt, to taste
- black pepper, to taste
- 4 garlic cloves, thinly sliced, 1 per steak

### In the bag
- 2 sprigs fresh rosemary, ½ sprig per steak
- 8 pats of butter, 2 per steak
- 4 gallon zip-top bags, 1 per steak

## Steps
1. Set your sous vide circulator to 129°F.
2. Lay out the steaks and let them come up to room temperature.
3. Pat them dry with paper towels.
4. Season both sides with salt, pepper and sliced fresh garlic, and rub it in.
5. Put one steak in each gallon bag with half a sprig of rosemary and two pats of butter.
6. Burp the bags: lower each one into the water until it's almost completely submerged, let the water push the air out, then finish sealing it.
7. Cook at 129°F for at least 2 hours and no more than 6.
8. Get the fire, grill or cast-iron pan as hot as it'll go. The steak is already cooked; all you're after now is char and a crisp crust.
9. Take the steaks out of the bags and char them over very high heat, 45 seconds to a minute per side over an open fire. Don't go longer.

## Notes
- At 129°F the steak comes out medium-rare edge to edge, so the sear only has to handle the outside.
- Go past 6 hours and the meat keeps getting more tender. Delicious, but it feels less and less like a steak.
- Grade matters less here. We usually say buy the best meat you can, but sous vide makes up for a lower grade.
- Feeding a crowd? Buying a whole ribeye roast and cutting your own steaks saves a bit.
- Best charred over an open campfire, but almost as good on a hot grill or finished in a cast-iron pan on the stove.
- Butter in the bag or butter at the end: some sous vide people we follow ran blind taste tests and found finishing with butter on the grill or in the pan, instead of in the bag, tastes meatier. We still put it in the bag.