Sous Vide: Double Cut Rib Eye Steak, Butterflied –2020

This novel presentation of the popular steak is festive yet simple.


Beef rib eye steak, approximately 24 oz+/700 g+.
Powdered egg whites, as needed, or fresh, 1 each.
Salt and pepper, as needed, or your favorite seasoning.
Non-stick spray release or vegetable oil, as needed.

Butter, unsalted, 2 pats.
Parsley, chopped, as needed.

Optional components
Red oak lettuce, a few leaves.
Grape tomatoes, 1 each.
Extra virgin olive oil, a few drops.
Salt and pepper, as needed.
Russet potato cut into shoestrings, soaked in water, drained and deep fried at 350 F/176 C until crisp–1 each.
Vegetable shortening, 1 cup.


Equipment requirements
Immersion circulator.
Lipavi C10 heat rated container with lid.
Lipavi L10 rack or equivalent.
Heat rated sous vide bags.
Paper towels.
Spray bottle.
Cast iron broiler pan or equivalent.
Long slicer/carving knife.


Above: Lipavi C10 container, N10 polycarbonate rack. Lipavi C10L lid.

Actual prep time, 1 hour
Serves 4-6
Level of difficulty: 2.75


After vacuum sealing in heat rated plastic bags, the steak is processed at 127.5 F/53 C for a minimum of 6 hours, as per your convenience. Click the link HERE to learn how to measure tenderness in real time.

Remove the roast from the bag and harvest the juices into a microwaveable container (or small sauce pan). If desired, process the juices as explained here and set aside.

Butterflying the steak

Stand the steak on its lean edge. Use the slicer knife to split the steak “almost” in half–just enough so that the steak can be folded open as shown.

Dust the surface of the steak with powdered egg white.
Note: fresh egg white can also be used–beat one egg white well with 1 oz/25 ml water, and use to moisten the surface.

Moisten the powdered egg whites to create a sticky surface.

Sprinkle with your favorite seasonings, with no more than 1 teaspoon of salt as a component.

Turn the steak over–note the fold in the steak–at service, this will be the “bottom” of the steak, so as not to be visible.

Repeat the process with the powdered egg whites.

Mist again with water.

Repeat the seasoning process and spray lightly (or drizzle) with oil.

Turn the steak over and spray (or drizzle) with oil.


Heat the cast-iron broiler pan (or sauté pan) to 350 F/176 C. Spray or drizzle the pan with a few drops of oil and wipe dry with a dry cloth or paper towel. Place the steak in the pan and sear for 30 seconds or until grill marks appear. Turn the steak 90 degrees and sear another 30 seconds. Turn the steak over and continue searing for another 45 seconds or until the desired color is achieved.

Melt the pats of butter on top of the steak and sprinkle with chopped parsley. If desired, add a few drops of demi-glace. Drizzle the red oak lettuce and grape tomatoes with extra virgin olive oil and salt and pepper.


While designed for the hearty appetite, this steak can be portioned to create a more bistro-like presentation.    

Norm King



"Butter-flying" has long been utilized in restaurants to accommodate diners who preferred their steaks "extra well done." Even so, if the steak is thick enough and processed using sous vide, the technique can be used to create a unique dining experience.


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