Ribeye Steak

(Medium Rare)

Sous Vide + HabaNANO Marinade + Butter Baste Sear

Ingredients (Serves 1–2)

• 1 ribeye steak, 1–1.5 inches thick (about 12–16 oz)

• 1 tbsp habaNANO seasoning or hot sauce

• 1 tsp fish sauce (optional, for umami – in the spirit of your Vietnamese stews)

• 1 tsp soy sauce or tamari

• 1 tsp neutral oil (avocado, canola, or grapeseed)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp freshly ground black pepper

• 1/4 tsp kosher salt (plus extra for finishing)

For sous vide bag and sear

• 2–3 cloves garlic, lightly smashed

• 2–3 sprigs fresh rosemary

• 2–3 tbsp unsalted butter

• 1–2 tsp neutral oil (for searing)

• Flaky salt, to finish (optional)

Sous Vide Instructions

1. Set your sous vide water bath to 129–130°F for a classic medium rare. Keep it closer to 129°F if you like it on the slightly redder side.

2. Pat the ribeye dry with paper towels. In a small bowl, mix habaNANO seasoning, fish sauce, soy sauce, neutral oil, garlic powder, onion powder, black pepper, and salt into a loose paste.

3. Rub this mixture all over the ribeye, coating both sides and the edges. Let it sit at room temperature for 15–20 minutes while the water bath comes to temperature.

4. Place the seasoned ribeye into a vacuum bag or a heavy-duty zip-top bag. Add 1 smashed garlic clove and 1 sprig of rosemary into the bag with the steak, then vacuum seal or use the water displacement method to remove as much air as possible.

5. Submerge the bagged steak in the preheated sous vide bath and cook for 1.5–2 hours. This window gives you an even, edge-to-edge medium rare while keeping the texture tender and juicy.

Pan Sear with Butter, Garlic, and Rosemary

6. When the sous vide time is up, remove the bag and carefully take out the ribeye. Pat the steak very dry with paper towels; surface dryness is key for a good crust. Discard the bag aromatics.

7. Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1–2 tsp neutral oil and swirl to coat.

8. Lay the ribeye in the pan and sear for about 45–60 seconds per side to develop a deep brown crust. Rotate the steak on its edges for 20–30 seconds to crisp the fat cap if it has one.

9. Reduce the heat to medium. Add 2–3 tbsp butter, 2 smashed garlic cloves, and 1–2 sprigs fresh rosemary to the pan. As the butter melts and foams, tilt the pan and continuously spoon the garlic–rosemary butter over the steak for another 30–60 seconds.

10. Remove the ribeye from the pan and rest on a cutting board for 5–10 minutes.

11. Slice against the grain and finish with a pinch of flaky salt if desired. Serve with extra habaNANO on the side so guests can add more heat to individual bites.