serves 5–6
Tender, perfectly cooked sous vide beef—juicy, evenly done, and full of natural flavour. Ready to finish with a quick sear for a restaurant-quality meal at home.
Delivered frozen
Keep frozen for up to 3 months.
For best results, defrost fully.
🔥 Method 1 — Oven Reheat (Best for Serving Whole)
Temperature: 120°C (low and gentle)
Time: 40–60 minutes
Steps
1. Bring the ribeye to room temperature for 30 minutes.
2. Wrap lightly in foil, or place on a roasting tray with a rack.
3. Bake at 120°C until the core temperature reaches 45–50°C.
4. Remove and rest for 10 minutes.
5. Finish with a hard sear (pan, grill, or torch) to develop crust without overcooking the inside.
This method keeps the roast evenly warm and prevents overcooking.
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🔥 Method 2 — Slice & Heat (Fastest Method)
Perfect for service-style portions or when reheating only part of the ribeye.
Heat: Medium heat pan
Time: 5–8 minutes total
(Depends on slice thickness)
Steps
1. Slice the ribeye into 1–1.5 cm thick pieces.
2. Heat a pan over medium heat.
3. Sear each slice for 30 second to a minute per side, just until heated through and lightly browned.
