In this recipe, we take a timeless Ribeye steak and elevate it by cooking sous vide. Then, we top it with incredibly delicious homemade gochujang butter to really take it to the next level.
For this cook, we did a very basic salt and pepper rub to let the taste of the meat shine. And boy it shines. But of course we always want to kick it up a notch, so we added gochujang butter. And holy moly, this butter was the perfect way to top the steak. Try it yourself and enjoy all the compound butter's glory.
Time and Temperature
Through loads of experimentation, we’ve found that cooking the steak at 55C/131F for 1 hour is the perfect combo. Leaving the ribeye steak in for this time breaks down the connective tissue (collagen), which results in a super tender steak. Also, cooking them at a temperature of 129F is the sweet spot for that perfect edge to edge rosy color. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Check out our full list of recommended gear here.
Sous Vide Steak with Gochujang Butter
- 1 lb Bone-in Ribeye Steak
- 1 clove garlic, crushed
- Salt and pepper to taste
- Half a lemon
- 1 stick unsalted butter, softened to room temperature
- 2 tablespoon gochujang paste
- 2 cloves garlic, minced
- 2 teaspoon sesame oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon salt
Once the stick of butter has reached room temperature and is softened, add butter, gochujang paste, garlic, sesame oil, lemon juice, honey and salt to a food processor or blender. Process the ingredients until combined and smooth.
Place butter lengthwise in the center of parchment paper, then roll the butter to make a circular log. Wrap in plastic wrap and refrigerate.
Preparing the Steak
Set sous vide machine to 55C/131F.
Salt and pepper the rib eye to taste. Put the steak in a freezer bag with crushed garlic, and remove the air through a vacuum sealer or the displacement method. Drop steak in the bath for 1 hour.
Remove bag from bath. Take steak out of the bag, pat dry and season with salt and pepper to taste. Heat pan on high and add oil. Sear for 60-90 seconds on each side. Remove from pan, put a glob of gochujang butter on the top and let rest for 5 minutes
Add lemon half to the hot pan, cut-side down. Cook until blackened, and remove from pan.
Slice and serve steak with gochujang butter, spritzing a little lemon juice on every piece.