Wagyu Prime Rib Steak

Jeffrey H. Chua

Kitayama 1.5-inch wagyu prime rib steaks cooked medium in sous vide for 2 hours and finished in a blow torch.

Prep Time 15

Cook Time 2 10

Resting time 8

Total Time 2 33

Course Beef

Cuisine American

Servings 6 people

Calories 0.9 kcal

Pat dry steaks with paper towel and brush with some olive oil.
Season steaks with salt, pepper and garlic powder on both sides. Gently pat the rub into the meat.
Place each steak in a vacuum bag, then vacuum seal.

Add enough water in a sous vide container so the steaks will be completely submerged. Make sure the water level is somewhere between the min and max level of your sous vide machine. Tip: adding hot water will save you some time.
Set your sous vide machine to your preferred doneness. I wanted mine to be somewhere between medium rare (129.2F) and medium (132.8F), so I set the temp to 130.5F. Set the cooking time to at least 2 hours for a 1.5-inch thick steak. Cover the container and press start.
Wait for the water to reach the temperature you set. The timer will start once the temperaure is reached.
Open the cover and place the vacuum-sealed steaks in the sous vide rack. Return the cover and wait for 2 hours. The sous vide will turn itself off after the timer ends.
Remove the sous vide rack from the container. Use a scissor to cut open the vacuum bags. Remove the steaks and place in the cooling rack.
Use a paper towel to lightly pat dry both sides of the steaks.
Use a blow torch to sear all sides of the steaks and form a beautiful crust.
Let the steaks rest for 8 minutes to allow the juices to return to the meat before slicing.
My son loves pouring some gravy on to his steaks.

Sous vide quick reference chart for beef (1 hour cooking time for 1-inch thick cuts):

Rare: 122F

Medium-Rare: 129.2F

Medium: 132.8F

Well-Done: 140F

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Keyword Kitayama, Prime rib, Sous vide, steak, Wagyu