Often during the week you only have time for a quick meal. These Asian glazed sous vide ribeye steaks are one way to still have a flavorful dish without spending a lot of time in the kitchen.
The sweet and salty hoisin glaze on the sous vide ribeye steaks really ups the flavor. I recommend finishing them on the grill but you can also cook them under the broiler in your oven.
I usually sear the sous vide ribeye steaks when they are just out of the refrigerator or at room temperature. This allows me more time to fully develop the glaze. I make sure to remove them from the heat once the center is warm, about 115°F (46°C), but you can do it straight from the water bath, just reduce the amount of time they are seared.
This recipe is adapted from our new book, which is all about using sous vide to serve great meals around a busy schedule. In the book we use this glaze on pork chops but it is great as shown here on sous vide steak or even chicken.
Because it is already very tender there are several ways to sous vide ribeye steak. You can cook it by thickness, using a sous vide thickness ruler, just long enough to bring it up to temperature. You can also cook it for up to 8 hours because of the amount of fat in the steak. One of my favorite ways is to sous vide it for several hours then chill it in a 1/2 ice - 1/2 water bath.
Using the cook, chill, and hold on sous vide ribeye means I can cook many at once and leave them in the refrigerator. Then when I'm ready to eat I can take out one or two and quickly sear them. Since they have been cooled it also allows me to sear them for longer, resulting in a better crust, more fat breakdown, and in this case, applying a thicker glaze.
Below I cover the cook, chill, and hold method but you can cook the sous vide ribeye steaks however fits into your schedule.
If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Ribeye Recipe with Asian Glaze you can check out the following.
This recipe is adapted from our new book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!
Pepper the ribeye steaks then sprinkle with the Chinese 5-spice powder. Place in the sous vide pouches and seal.
At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Preheat the water bath to 131°F (55°C). Place the sous vide pouches in the water bath and cook for 2 to 8 hours.
Remove the pouches containing the sous vide ribeye and place in a 1/2 ice - 1/2 water bath until chilled. You can store the pouches in the refrigerator for around 2 days or freeze them for up to 6 months.
Preheat a grill to high heat.
To prepare the glaze, mix together all of the ingredients in a bowl until combined well.
Take the sous vide ribeye steaks out of the pouches and pat dry. Sear them on the grill until grill marks form, a couple minutes per side. Once they brown, brush the glaze on each and turn once the sauce begins to caramelize, about 30-45 seconds. Repeat several times until they are coated with the glaze and the center of the sous vide ribeye has raised to around 115°F (46°C).
Remove the sous vide ribeye steaks from the heat and serve with the cilantro and sesame seeds on top.
If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!