Start by seasoning your prime rib with salt. Make sure to cover it evenly to enhance the flavor.
Preheat your sous vide machine to 132ºF. This temperature is ideal for a medium-rare finish, but you can adjust it based on your preference.
While the water bath is heating, place the seasoned steak on a cutting board. Lay the thyme sprigs on top of the steak to allow the flavors to infuse. This is going to be a flavor-packed experience!
Once the water reaches the desired temperature, vacuum-seal the prime rib in a sous vide bag. If you don't have a vacuum sealer, a ziplock bag works well—just squeeze out as much air as possible.
Submerge the sealed steak in the preheated water bath. Let it sous vide for 6 hours. Don’t rush this step; the long cooking time is what makes the steak so tender.
After 6 hours, carefully remove the prime rib from the water bath. It may not look too appealing at this stage, but that’s okay—it’s about to get a major upgrade.
Pat the steak dry with paper towels. This will help achieve a good sear later on.
In a cast-iron skillet, heat olive oil over medium-high heat. Wait until the oil shimmers; this is the signal that it’s hot enough for the next step.
Once the oil is hot, add the sous vide cooked prime rib to the skillet. Sear it quickly for about 20 to 30 seconds on each side until a nice brown crust forms. Don’t forget to sear the edges too!
Remove the steak from the skillet and place it on a cutting board. Allow it to rest for about 15 minutes. This step is crucial as it lets the juices redistribute.
Finally, slice the Sous Vide Prime Rib Steak against the grain and serve. Enjoy this restaurant-quality dish right in your own home!
