Double-cut rib-eye cooked sous vide

If you are looking for a simple way to always perfectly prepare beef, this is the solution for you. By first bringing the meat to the right readiness and temperature to pan-fry afterwards, you have a great deal more control over the end result.

Double-cut rib-eye cooked sous vide

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As needed:


double-cut rib-eyes

As needed:


olive oil

As needed:



As needed:


salt and pepper

Preparation method

  • Preheat the sous vide bath to exactly 65°C.
  • Season the meat generously with salt and pepper.
  • Place the rib-eye steaks in vacuum sealer bags and add a little olive oil.
  • Pull vacuum and refrigerate until use.
  • Cook the rib-eye steaks in the sous vide bath for fifteen minutes at 65°C.
  • Remove the steaks from the bags and quickly fry in butter with a little bit of oil.

Serving suggestions

  • Serve with components of potato, mushrooms, onion, tomato, sweet pepper, courgette, or aubergine, etc.
  • Serve with a red wine sauce and marrow.

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