Steak Never Tasted Better
Steak NEVER Tasted Better! is a medium American recipe that serves 2. 650 calories per serving. Recipe by Dan-O’s Seasoning on YouTube.
Prep: 11 min | Cook: 1 hr 34 min | Total: 2 hrs
Cost: $50.30 total, $25.15 per serving
Ingredients
- 1 steak Prime Ribeye Steak ($45, 1.5‑2 inch thick, well‑marbled)
- 1 teaspoon Kosher Flaky Salt (coarse flaky salt for crust)
- 1 teaspoon Sea Salt (real sea salt for flavor balance)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 cloves Garlic Cloves (large, crushed or minced)
- 2.5 tablespoons Kerrygold Unsalted Irish Butter (softened, cut into cubes)
- 2.5 tablespoons High Smoke Point Olive Oil (or avocado oil, grapeseed oil)
- 1 bag Vacuum Seal Bag (large enough for steak)
Instructions
Vacuum Seal the Steak
Pat the ribeye dry, place it in a vacuum seal bag, and use the vacuum sealer to remove all air and seal the bag tightly.
Time: PT5M
Preheat Sous Vide Bath
Fill a large pot with water, attach the sous vide circulator, and set the temperature to 135°F (57°C).
Time: PT5M
Temperature: 135°F
Sous Vide the Steak
Submerge the sealed bag in the water bath and cook for 1 hour and 30 minutes.
Time: PT1H30M
Temperature: 135°F
Pat Dry After Sous Vide
Remove the steak from the bag, place it on paper towels, and pat both sides dry thoroughly.
Time: PT2M
Season with SPG Trio
Generously coat both sides of the steak with the SPG trio: kosher flaky salt, sea salt, cracked black pepper, and crushed garlic.
Time: PT2M
Heat the Pan
Add 2.5 tbsp butter and 2.5 tbsp high‑smoke‑point olive oil to a cast‑iron skillet over high heat until the butter foams and the oil shimmers.
Time: PT2M
Sear First Side
Place the steak in the hot pan and sear for 1 minute without moving it.
Time: PT1M
Flip and Sear Other Side
Using tongs, flip the steak and sear the opposite side for another 1 minute.
Time: PT1M
Sear the Fat Cap
Stand the steak on its side and sear the fat cap for about 1 minute per side until browned.
Time: PT2M
Slice and Serve
Transfer the steak to a cutting board, slice against the grain, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 45 g
- Carbohydrates
- 0 g
- Fat
- 50 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Keto, Paleo, High-Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Prime Ribeye Steak: Prime Strip Steak, Filet Mignon
- Instead of Kosher Flaky Salt: Sea Salt
- Instead of Sea Salt: Kosher Flaky Salt
- Instead of Black Pepper: White Pepper
- Instead of Garlic Cloves: Garlic powder (1/4 tsp)
- Instead of Kerrygold Unsalted Irish Butter: Unsalted European butter
- Instead of High Smoke Point Olive Oil: Avocado oil, Grapeseed oil
- Instead of Vacuum Seal Bag: Heavy‑duty zip‑lock bag (water displacement method)
Equipment Needed
- Vacuum Sealer
- Sous Vide Immersion Circulator
- Large Pot or Container
- Cast Iron Skillet
- Tongs
- Kitchen Timer
- Cutting Board
- Sharp Knife
Critical Steps — Do Not Skip
- Vacuum sealing the steak
- Maintaining precise sous vide temperature (135°F)
- Patting the steak completely dry before searing
- Applying the SPG seasoning evenly
- Achieving a high‑heat sear without burning the butter
Chef Tips from the Video
- Use Dan-O's Gold Standard SPG trio for a simple yet powerful flavor profile.
- Kerrygold butter adds a rich, nutty note that complements the beef fat.
- Let the steak rest on paper towels for a few seconds after sous vide to remove excess moisture.
Troubleshooting
Steak surface is wet and does not brown.
Pat the steak thoroughly with paper towels after sous vide; any moisture will steam and prevent a crust.
Butter burns during searing.
Add butter after the oil is hot and watch closely; lower heat briefly if the butter starts to brown too quickly.
Steak is overcooked after searing.
Remember the steak is already cooked to medium‑rare; sear only 1‑2 minutes total on high heat.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat by sous vide at 130°F for 45 minutes.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Sous vide the steak up to 4 hours ahead, chill in an ice bath, then sear just before serving.
- Season the steak and vacuum seal it a day in advance for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of prime ribeye steak in American cuisine?
Prime ribeye has long been a staple of American steakhouse culture, celebrated for its marbling and rich flavor. It represents the tradition of high‑quality beef consumption that grew with the rise of ranching and the USDA grading system.
What are the traditional regional variations of ribeye steak in the United States?
In the Midwest, ribeye is often dry‑aged and served with simple salt and pepper, while in the Southwest it may be seasoned with chili rubs. The West Coast favors butter‑based finishes like the one in this Dan‑O’s recipe.
How is a perfectly cooked ribeye traditionally served in American steakhouse culture?
It is usually presented whole on a hot plate, sliced against the grain at the table, and accompanied by classic sides such as baked potatoes, creamed spinach, or a simple salad.
What occasions or celebrations is prime ribeye steak traditionally associated with in American culture?
Prime ribeye is a popular choice for holidays like Thanksgiving, Fourth of July barbecues, and special celebrations such as birthdays or anniversaries where a premium cut makes a statement.
How does the SPG trio (salt, pepper, garlic) fit into the broader American steak seasoning tradition?
Salt, pepper, and garlic are the classic backbone of American steak seasoning, providing seasoning without overpowering the beef’s natural flavor. Dan‑O’s Gold Standard SPG trio emphasizes large, flaky salts and fresh garlic for maximum impact.
What are the authentic traditional ingredients for a ribeye steak versus acceptable substitutes?
Authentic ingredients include a high‑grade prime ribeye, coarse kosher salt, freshly cracked black pepper, and fresh garlic. Acceptable substitutes are a well‑marbled strip steak, sea salt instead of kosher, and garlic powder if fresh cloves are unavailable.
What other American dishes pair well with this sous vide ribeye steak?
Classic pairings include creamy mashed potatoes, roasted asparagus, a crisp Caesar salad, or a rich béarnaise sauce. A glass of full‑bodied Cabernet Sauvignon also complements the beef.
What makes Dan‑O’s Gold Standard SPG trio special in American steak seasoning?
The trio uses large, flaky kosher and sea salts combined with fresh garlic, creating a crunchy texture and bold flavor that stands out from pre‑mixed spice blends. It highlights the steak’s natural taste while adding a satisfying crust.
What are the most common mistakes to avoid when making this sous vide ribeye steak?
Common errors include not drying the steak before searing, over‑searing which burns the butter, and using a lower sous vide temperature that results in a less tender texture. Follow the exact times and pat the steak dry for best results.
Can I make this sous vide ribeye ahead of time and how should I store it before the final sear?
Yes, you can sous vide the steak up to 4 hours ahead, then chill it quickly in an ice bath. Store it sealed in the refrigerator and sear it just before serving for a fresh crust.
What does the YouTube channel Dan-O’s Seasoning specialize in?
The YouTube channel Dan-O’s Seasoning focuses on simple, flavor‑first seasoning blends and cooking techniques that elevate everyday dishes, especially meat, with minimal ingredients and clear step‑by‑step tutorials.
How does the YouTube channel Dan-O’s Seasoning's approach to steak cooking differ from other cooking channels?
Dan-O’s Seasoning emphasizes a three‑ingredient seasoning philosophy (salt, pepper, garlic) and combines sous vide precision with a quick high‑heat sear, whereas many channels rely on heavy marinades or complex rubs.
Last updated: September 6, 2026
