Beginner Sous Vide Steak Recipe | SAM THE COOKING GUY

Preheat the sous vide water bath to 129°F (54°C) for medium-rare steak.

Season the ribeye steak with salt and pepper on both sides.

Place the seasoned steak in a vacuum-sealed bag with a splash of olive oil and some balsamic vinegar.

Seal the bag using a vacuum sealer or the water displacement method.

Submerge the bag in the preheated sous vide water bath and cook for 1 to 2 hours.

While the steak is cooking, prepare the tomato compote by chopping the tomatoes and mixing them with balsamic vinegar, salt, and pepper.

After the steak has finished cooking, remove it from the bag and pat it dry with paper towels.

Heat a skillet over high heat and sear the steak for 1-2 minutes on each side until a crust forms.

Serve the steak topped with the balsamic tomato compote.

Equipment Needed

Spice Level:

Dietary