Slow Cook Rib Eye - medium rare
Slow Cook Rib Eye - medium rare

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, slow cook rib eye - medium rare. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Use a thermometer to check for doneness. Transfer ribeye to slow cooker with half of the potatoes and half of the onions covering the bottom. Place remaining potatoes and onions on top of ribeye. Combine water and soup mix in a small bowl, pour all over the top of the meat.

Slow Cook Rib Eye - medium rare is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Slow Cook Rib Eye - medium rare is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook slow cook rib eye - medium rare using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Slow Cook Rib Eye - medium rare:
  1. Prepare 1 kg Rib eye
  2. Prepare 2 sprigs Rosemary
  3. Get 2 cloves Garlic
  4. Prepare Sea salt
  5. Take Pepper
  6. Take Olive oil
  7. Prepare Butter

Flip the steak again, then add all of the veggies spread around the steak. The roast will continue to cook as it sits. Submit a Recipe Correction Make a tender rib-eye steak in a slow cooker. Rib-eye steaks are highly marbled cuts of beef known for their tenderness.

Instructions to make Slow Cook Rib Eye - medium rare:
  1. Set the sous vide cooker. Preheat water temperature to 55C/131F for medium rare, 60C/140F for medium, 65C/149F for medium well, 70C/158F or above for well done
  2. Use butcher’s twine to truss the rib eye into even sections. This helps to retain a nice shape after sous vide
  3. Season the beef with some salt, pepper and olive oil before searing the beef
  4. Sear all sides of the beef in a hot pan, baste with butter, until the beef has a nice, dark caramelization all over the exterior. Remember it’s a quick sear, don’t cook it through
  5. Add rosemary and the garlic into the pan, baste with the hot butter quickly, remove it as soon as the rosemary is still bright green and when the garlic is not burnt yet
  6. Rest the rib eye in room temperature until slightly cool. Transfer the rib eye to a zip bloc bag or sous vide bag, add together the cooking juices and herbs, set the bag into the preheated water
  7. Sous vide for around 2 hours. (You can ensure the doneness by checking the internal meat temperature by using a meat thermometer)
  8. Just before you serve the rib eye, remove the beef from the bag, dry it with kitchen paper. Put the beef into the hot pan again with butter for a final sear
  9. Rest for 5-10 minutes, don’t forget to remove the butcher’s twine, cut into slices and serve with your favorite vegetables, enjoy😋

Submit a Recipe Correction Make a tender rib-eye steak in a slow cooker. Rib-eye steaks are highly marbled cuts of beef known for their tenderness. The steaks are typically boneless, making them easy to cook in a crock-pot. When slow-cooking rib-eye steak, make sure you don't overcook them as they are smaller than roasts and don't take as much time to prepare. For a medium-rare steak, place the ribeye on the grill and cook the meat for about two to two and a half minutes on one side.

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