Smoked RibEye Steak — Sous Vide Surf and Turf
Hickory-smoked, sous-vide ribeye seared to perfection and plated with a bright shrimp salad for the ultimate indoor surf and turf.
⏱️ Prep: 15 min🍳 Cook: 180 min
Nutritionper 100 g›
287
Calories
16.8g
Protein
0.1g
Carbs
24.6g
Fat
Ingredients
| 2 | USDA Choice ribeye steaks |
| — | salt |
| — | black pepper |
| — | garlic powder |
| — | rosemary |
| — | shrimp salad, to serve |
| — | hickory wood chips |
Instructions
- Cold-smoke the ribeye steaks with hickory for 5–10 minutes to infuse smoke flavour.
- Season the steaks all over with salt, black pepper, garlic powder and rosemary.
- Vacuum-seal and cook sous vide: 3 hours at 60°C (140°F) for medium, or 2 hours at 55°C (131°F) for rare.
- Remove from the bag, pat dry and finish with a blowtorch or in a screaming-hot cast-iron pan to build a crust.
- Rest briefly, then plate with the shrimp salad for a full surf-and-turf spread.
Note: prepare a shrimp salad as the seafood "surf" component to serve alongside the steak.