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

Fill the immersion circulator with water to the minimum fill line.

Set the immersion circulator temperature to 120 degrees Fahrenheit.

Season the ribeye steak with beef seasoning, which contains garlic and onion powder.

Add aromatics, including thyme and a smashed clove of garlic, to the steak.

Vacuum seal the steak and aromatics in a food saver bag, ensuring all air is removed.

Place the sealed steak into the sous vide immersion circulator, ensuring it is fully submerged in the water.

Cook the steak in the sous vide for 1 hour to achieve the desired doneness without making it mushy.

Remove the steak from the sous vide; it will appear gray and unappetizing at this stage.

Prepare a charcoal grill for high-heat searing.

Sear the steak on the hot charcoal grill until it develops a nice crust and color.

Let the steak rest briefly after searing to finish carryover cooking.

Equipment Needed

Spice Level: