Herb Rubbed Ribeye Steaks


Courtesy of Sharone Hakman (SharonHakman.com)
Serves 4

sharone hakman's rib-eye steaks cooked sous vide


  • 1 bunch (6 to 8 sprigs) thyme, minced, woody stems discarded
  • 4 sprigs rosemary, leaves minced
  • 4 to 6 cloves garlic, peeled and minced
  • 2 teaspoons (10 ml) kosher salt,
  • 1 teaspoon (5 ml) coarse black pepper
  • 1 teaspoon (5 ml) ground thyme
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) paprika
  • 1 teaspoon (5 ml) ground coriander
  • 1 teaspoon (5 ml) chili powder
  • 2 tablespoons (30 ml) softened butter or olive oil.
  • 2 rib eyes, bone-in, 1-1/2 inches (3.8 cm) thick


  1. Fill and preheat the water oven to desired degree of doneness (134F/56.5C for medium rare, 140F/60C for medium, 150F/65.5C for medium well.)
  2. In a small bowl, mix together all ingredients, except steaks, stirring until well blended.
  3. Spread the rub over all surfaces of the steak and massage into the meat.
  4. Put each steak into a small (quart/.9 liter) cooking pouch and vacuum seal.
  5. Submerge in the water oven and cook for at least 1-1/2 hour and up to 8 hours (the longer the
  6. better for leaner, tougher steaks, such as from bison or grass fed cattle)
  7. Remove pouches from the water oven.
  8. When ready to serve, preheat and oil a grill or grill pan over high heat.
  9. Remove the steaks from the pouches, pat their surfaces dry, and sear over high heat for 30 to 45 seconds per side to impart color, flavor, and grill marks.
  10. Serve.
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  1. Gary Mullennix says:

    I want to serve 8 large grass fed porterhouse steaks. After I cook them in the sousvide and cool them until we are ready, how do I heat them to get back to 134 degree?

    SousVide Supreme responds: If cooking and quick chilling a day or two beforehand and refrigerating, then simply return the steaks, in their pouches, to the 134F water bath for 30 to 45 minutes or so to reheat them before finishing with a sear, assuming you can get all eight into the SousVide Supreme, (and you will be amazed at how many pouches you can reheat — you can really fill it up.) Alternatively, if cooking earlier in the day by a few hours, just leave them in the 134F water bath until ready to remove, dry, and sear.

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