Herb and Spice-Rubbed Rib Eye Steaks

If you’ve spent good money on a rib eye steak, it would be a crying shame to overcook it. That’s why it’s a great idea to cook that steak in a sous vide water bath. The herb rub in this recipe is simple and classic, but gives the steak a step up in the flavor department, enhancing, but not overpowering.

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Herb and Spice-Rubbed Rib Eye Steaks

  • Prep Time: 5 m
  • Cook Time: 1 h
  • Total Time: 1 h 5 m
  • Servings:
    2

Ingredients

  • 2 rib eye steaks at least 1½-inches thick
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon ground cinnamon
  • olive oil
  • salt

Instructions

  1. Pre-heat the sous vide water bath to the temperature according to your desired degree of doneness (see below).
    125ºF for rare
    130ºF for medium rare
    140ºF for medium
    150F for medium well
    155ºF for well done
  2. Combine all the herbs and spices in a small bowl and then season the steaks well with the mix, rubbing it into the steaks well. Place the steaks in a zipper seal bag. If the steaks are very large, put them each in their own bag. Never stack the steaks on top of each other. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
  3. Cook in the sous vide bath for at least 1 hour, or for as long as 6 hours.
  4. When you are ready to eat, remove the steaks from the bag and dry them well with a clean paper towel. Pre-heat a skillet on the stovetop over high heat for at least 2 minutes. Add the olive oil and when the pan and oil are very hot, season the steaks with salt and sear them for one minute per side.
  5. Remove and serve.
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