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Ribeye Filets with Balsamic and Red Wine sauce

  • 2 hours
  • 2 Servings
  • grill
  • moderate

This recipe, from Matt Hussey of BBQ Brethren, uses a sous vide technique to get the steak perfectly cooked from end to end, then sears it to form a delicious caramelized crust. If you have the equipment, it’s one of the most consistent ways to produce mouthwatering steaks cooked exactly to your preference. The sweet and savory sauce complements the rich flavor of the ribeye perfectly.


  • Ribeye Filets with Balsamic and Red Wine sauce

    • 2 Snake River Farms American Wagyu Ribeye Filets Buy Now +
    • 1 cup Red Wine
    • 1/2 cup balsalmic vinegar
    • 3 Tbsp Brown Sugar
    • 6 Tbsp butter (unsalted)
    • 2 garlic cloves (smashed)


Ribeye Filets with Balsamic and Red Wine sauce

  • Pat dry thawed ribeye filets and set your sous vide precision cooker to 130 degrees.

    15 minutes
  • Place filets in a Ziploc or vacuum sealed bag. Apply salt, pepper and a Tbsp of butter to each piece of meat. Use water pressure to remove the air in a Ziploc bag if using – just lower the bag in the water slowly and it will push the air out of the bag until it can be sealed.

    2 minutes
  • Allow ribeyes to stay submerged for about 90 minutes.

    90 minutes
  • Meanwhile, heat a small to medium sized sauce pan on medium-high heat. Add red wine, vinegar, and brown sugar and mix together. Let that reduce for about 10 minutes. It should thicken, with the consistency you’re looking for like syrup. Once reduced, add the 2 Tbsp of butter to the sauce.

    15 minutes
  • When the steaks are done in the water bath remove them from the packaging and pat dry. Season with more salt and pepper.

    1 minutes
  • Turn up your oven or outdoor grill to high heat and use a heavy flat surface, such as a cast iron pan to provide the final sear. Hussey used a Big Green Egg grill, with a cast iron skillet above the grill grates. Add a little vegetable oil to the cooking surface. When the oil starts to shimmer, add the meat. Press down on the meat to get a nice contact with the cooking surface. This gives a nice even crust.

    Sear for roughly 1 minute on each side. After the initial turn, add the final 2 Tbsp of butter and garlic and began spooning the butter and garlic cloves over the meat for the second minute.

    5 minutes
  • Remove from the grill and let rest for 5-10 minutes.

    10 minutes
  • Serve over greens of baby spinach, arugula, and baby kale.  Add a drizzle of olive oil and red wine vinegar, sprinkle the greens with salt and pepper and, finally, top with meat.


    1 minute