Ribeye – the king of the grilling steak. Tender, marbled, and amazing, the ribeye is much-sought after. But how to improve on perfection? First, let’s start with the highest quality beef. In this recipe, we have Certified Angus Beef® ribeye from Missoula Fresh Market.

The second improvement is our cooking method, the sous vide. The sous vide method of cooking is defined by food that is sealed in airtight plastic bags then placed in a water bath for longer than normal cooking times at an regulated temperature. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture. We want our ribeyes medium-rare so our sous vide temperature is 130°F, and instead of an expensive water bath setup, we use an Igloo sandwich cooler which works awesome.


  • Ribeye Steaks (Certified Angus Beef®)
  • Pigs Ass Porter
  • 1 shallot, sliced
  • 1 TBSP butter
  • 4 oz. blue cheese, crumbled
  • 1 bunch fresh rosemary
  • 1 bunch fresh sage
  • Eric's Wicked Seasoning
  • Kosher salt
  • Ground black pepper


  1. Season the ribeyes on all sides with Eric's Wicked Seasoning, salt, and black pepper
  2. Place the seasoned ribeyes into a 2 gallon freezer bag with the rosemary and sage
  3. Remove all the air from the freezer
  4. Heat water to 130°F and pour into an Igloo sandwich cooler
  5. Place the ribeyes (in the freezer bag) into the water bath and close the lid
  6. The steaks remain in the water bath for at least 30 minutes, although longer will not hurt anything, and may actually improve the flavors
  7. Cook the shallot in butter and add porter when almost soft
  8. Reduce the sauce to one third of its original volume
  9. Heat the Big Green Egg or other grill to searing heat
  10. Sear the ribeyes (about 1 minute) on each side
  11. Top the ribeyes with blue cheese and porter/shallot sauce
  12. Now, you are ready to enjoy the best steak…ever.
  • More Radd Cooking

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