

the Breville Test Kitchen
Turbo Cowboy Ribeye Steak
Saddle up buttercup, it’s high noon at the steak saloon! Cooking this thick, marbled cut Turbo sous vide means you get evenly cooked, juicy, pink meat edge to edge and in half the time. A good sear at the end ensures a rich flavorsome crust. Hop on and come for the ride.
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
25 mins total time
10 mins active time
Easy
Serves 0
Ingredients
Measurements:
- Cowboy ribeye steak(s)
- ½ tsp kosher salt (per steak)
- 1 tsp oil (per steak)
- Neutral flavored oil
as necessary for searing
- Sea salt
to serve
- Freshly ground black pepper
to serve
Instructions
- 1Place the Joule™ Turbo Sous Vide inside a pot or large vessel (max 8 quarts) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered. Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel.
- 2Place the steak in a large vacuum seal bag. Sprinkle with salt and add the oil, then seal under full vacuum, according to the manufacturer’s instructions. If cooking more than one, use multiple bags.Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
- 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize the cooking of your steak(s). Once set, carefully lower the bag into the water, ensuring the bag is submerged, then Start Turbo.
- 4When the timer signals that the steak is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steak(s) on a paper towel lined cooling rack set over a tray and pat dry.
- 5Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the steak for 30 seconds on each side. Transfer the steak to a cooling rack set over a tray and rest for 10 minutes. Repeat as necessary to cook all steaks. Tip: For extra flavor and color, you can add a knob of butter and baste the steak while searing.
- 6Transfer the cowboy ribeye steak to a chopping board or serving plate and sprinkle with sea salt and freshly ground pepper.