Sous vide is the BEST way to cook super-big, bone-in rib eye steaks. You end up with perfectly cooked beef and no risk of wasting your hard-earned moola. These steaks are expensive, yo! Plus, you can cook these steaks ahead of time and keep them in the fridge or freezer until you’re ready to sear them off. If you’re a visual learner, watch this video.
(If you’re brave and want to grill these monster steaks the conventional way follow these instructions from Serious Eats. Good luck and may the force be with you.)
Here’s what I gathered to feed 6-8 people:
- 2 grass fed, bone-in rib eye steaks (approximately 2 pounds each)
- Kosher salt
- Freshly ground pepper
- Tabil seasoning (or insert your favorite dry rub)
Here’s how I made the chops:
I followed the same steps as when I sous vide normal-sized rib eye steaks but since these puppies are so ginormous, I couldn’t resist taking some pictures.
I seasoned the chops LIBERALLY with salt, pepper,and Tabil seasoning…
…and vaccuum sealed them. I stored them in the fridge for at least an hour (up to 24 hours) so the salt could do its magic…
…before I dunked the packets in the SousVide Supreme set at 130 F for medium rare.
I let the steaks cook for 8 hours and then transferred them to an ice bath for an hour before storing them in the fridge. If you’re eating the steaks immediately, you can skip the chilling and go straight to the searing.
When I was ready to serve the steaks, I reheated them in the SousVide Supreme (set at 130 F) for about 45 minutes. I took the chops out of the water oven, dried them off…
…sprinkled on additional seasoning/salt, and seared them in a couple tablespoons of ghee over high heat in a cast iron skillet (2 minutes per side). Alternatively, you can throw the steaks on a hot grill to char them.
I took out my kitchen torch to char the sides of the steak and even out the browning.
Don’t these Flinstone-sized chops look tasty?
See? They’re perfectly pink…
from edge to edge!