A QUICK NOTE
Ribeye and tri-tip have both worked well for us, especially when meal-prepping steaks to reheat later. Sous vide time and temperature depend on the cut and thickness; check the linked Serious Eats guide for those details before cooking.
INGREDIENTS
Ribeye or tri-tip steaks
Minced garlic, to taste
Salt and black pepper, to taste
DIRECTIONS
1. Preheat the sous vide water bath to 135°F.
2. Season both sides of each steak with minced garlic, salt, and black pepper.
3. Place each steak in its own gallon-size zip-top bag. Lower each bag slowly into the water to push out the air using the water displacement method, then seal it.
4. Cook in the water bath for 2 hours.
5. Remove the steaks from the bags and sear on a hot grill for about 45–60 seconds per side.
6. Serve with your favorite sides. We like vegetables and rice.
For guidance on choosing a steak and adjusting the sous vide temperature and time, see the Serious Eats sous vide steak guide.
