Homemade Bonein Ribeye Basted With Garlic And Rosemary (sous Vide

√ Sous Vide Bone In Ribeye Medium Rare Maxwell Nelson

Cover √ Sous Vide Bone In Ribeye Medium Rare Maxwell Nelson (735x1102)

Table of Contents

• What is Dry Aging?
• What is Sous Vide?
• What is Torching?
• Why Dry Aged Sous Vide Torched And Seared Bone In Ribeye?
• How to Prepare Dry Aged Sous Vide Torched And Seared Bone In Ribeye?

What is Dry Aging?

Dry aging is a process in which meat, usually beef, is left to age in a controlled environment without any moisture. This process allows the natural enzymes to break down the connective tissues in the meat, resulting in a more tender and flavorful product. Dry aging also allows for the evaporation of moisture, concentrating the flavors of the meat.

What is Sous Vide?

Sous vide is a cooking technique that involves sealing food in a vacuum-sealed bag and cooking it in a water bath at a consistent and precise temperature. This method ensures that the food is cooked evenly and retains its moisture. Sous vide cooking is often used for meats, as it allows for precise control over the desired level of doneness.

What is Torching?

Torching, also known as searing, is a cooking technique that involves exposing the surface of food to high heat for a short period of time. This process creates a Maillard reaction, resulting in a browned and flavorful crust. Torching is often used as a finishing touch to enhance the texture and flavor of cooked meats.

Why Dry Aged Sous Vide Torched And Seared Bone In Ribeye?

Dry aged sous vide torched and seared bone in ribeye is a popular recipe among steak enthusiasts for several reasons:

1. The dry aging process enhances the tenderness and flavor of the ribeye. By allowing the meat to age in a controlled environment, the natural enzymes break down the connective tissues, resulting in a more tender and flavorful steak.
2. Sous vide cooking ensures that the ribeye is cooked evenly and retains its moisture. The precise temperature control of the water bath prevents overcooking and drying out of the meat.
3. Torching the ribeye after sous vide cooking creates a delicious crust on the surface of the steak. The high heat caramelizes the sugars in the meat, resulting in a flavorful and visually appealing finish.
4. The bone-in ribeye adds an extra layer of flavor and juiciness to the steak. The bone helps to distribute heat evenly during cooking and adds richness to the overall taste.
5. The combination of dry aging, sous vide cooking, and torching results in a steak that is incredibly tender, flavorful, and visually stunning.

How to Prepare Dry Aged Sous Vide Torched And Seared Bone In Ribeye?

Preparing dry aged sous vide torched and seared bone in ribeye requires a few steps, but the end result is well worth the effort. Here is a step-by-step guide:

Step 1: Dry Aging

Start by selecting a bone-in ribeye steak of your desired size and quality. Place the steak on a wire rack in the refrigerator and allow it to dry age for at least 21 days. This process will help to enhance the tenderness and flavor of the steak.

Step 2: Sous Vide Cooking

Once the dry aging process is complete, remove the ribeye from the refrigerator and season it with your preferred dry rub or seasoning. Place the seasoned ribeye in a vacuum-sealed bag and remove any excess air. Preheat a water bath to the desired temperature for your desired level of doneness (e.g., 130°F for medium-rare). Place the sealed ribeye in the water bath and cook for the recommended time (usually around 1-2 hours).

Step 3: Torching

After the ribeye has finished cooking in the water bath, remove it from the bag and pat it dry with a paper towel. Preheat a culinary torch or a blowtorch to high heat. Carefully torch the surface of the ribeye, moving the flame back and forth to evenly brown the entire surface. Be cautious not to over-torch and burn the steak.

Step 4: Resting and Serving

Once the ribeye has been torched, let it rest for a few minutes to allow the juices to redistribute. This resting period ensures that the steak remains juicy and tender when cut. After resting, slice the ribeye against the grain and serve it immediately. Pair it with your favorite side dishes and enjoy!

Conclusion

Dry aged sous vide torched and seared bone in ribeye is a delicious and impressive dish that combines the best of several cooking techniques. The dry aging process enhances the tenderness and flavor of the ribeye, while sous vide cooking ensures even cooking and maximum moisture retention. Torching adds a beautiful crust and additional flavor to the steak. By following the step-by-step guide, you can create a mouthwatering steak that will impress your guests and satisfy your taste buds.