Chef Jordan Cox shares his ribeye recipe prepared sous vide style

Jordan Cox, formerly Executive Sous Chef at The Peninsula Club in Cornelius and now Executive Chef at Hermitage Country Club in Sabot, Virginia, is celebrated for his expertise in sous vide cooking. In this recipe, Chef Cox shares his favorite approach to preparing ribeye steak using the sous vide method—a technique that guarantees exceptional tenderness and flavor, bringing restaurant-quality results to the home kitchen. This celebrated French cooking style has gained popularity among aspiring home chefs and is an inventive option for preparing holiday favorites like lamb or briske

If you’re not familiar with sous vide, it’s a process that seals food in an airtight container (usually a vacuum-sealed bag) and cooks it in a water bath at a precisely controlled, low temperature for an extended period of time. An immersion circulator placed in the pot maintains the water at a constant temperature and continually circulates the water around the meat. Circulators can be purchased at Sur la Table and range in price from $129.95 to $249.95 for in-home use.

Pork, lamb, and tougher meats, such as steak, are traditional choices for sous vide cooking because the process breaks down the protein, tenderizing the meat and allowing it to fully absorb the seasoning.

After cooking, meats can be quickly seared to create the crisp, charred, or caramelized surface of your choice. Here’s one of Chef Cox’s favorite sous vide recipes.

Ribeye steak recipe

Ingredients

1 piece of whatever size ribeye you want

Salt

Black pepper

3 tablespoons of real butter

Procedure

Set immersion circulator to desired temperature

Rare: 120 degrees

Medium rare: 127 degrees

Medium: 135 degrees

1. Place all ingredients in a gallon freezer bag.
2. With your bag still open. carefully place the bag into the water and remove all the air from inside the bag, making sure all ingredients are submerged.
3. Leave the bag open and clip it to the side, making sure no water gets into the bag.
4. Cook for 1 hour in desired water bath temperature.
5. Remove from bag and dry off very well.
6. Sear until dark golden brown on both sides in a cast iron pan, roughly 1 minute on each side

Sous Vide Style Cooking

Sous vide cooking offers remarkable advantages, making it a favorite choice among culinary professionals and home cooks alike. By cooking food at precisely controlled temperatures in vacuum-sealed bags, sous vide ensures flawless consistency, exceptional tenderness, and vibrant flavors every time. Nutritional benefits are also notable, as gentle, low-temperature cooking preserves the vitamins and minerals that are often lost in traditional high-heat methods while intensifying natural flavors and reducing the need for excess fats or salt. Convenience, efficiency, and the ability to produce restaurant-quality results with minimal effort make sous vide an outstanding option for achieving perfect meals—whether cooking for a crowd or prepping gourmet dishes ahead of time