Sous-Vide Rib Eye Steak

Name: Sous-Vide Rib Eye Steak
Prep time: 10 min
Cook time: 2 min
Total time: 2 min
Ingredients: One 16-to-18-ounce boneless rib eye steak; Kosher salt and freshly ground black pepper, to taste; 2 thyme sprigs; 1 garlic clove, smashed; One 4-inch rosemary sprig; One 3-inch piece lemon zest; 2 tablespoons vegetable oil; 1 tablespoon unsalted butter; Flaky sea salt, for garnish

4.5

(58)

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Prep Time: 10 minutes

Cook Time: 2 hours

Total: 2 hours, 10 minutes

Servings: 2

Cost: $13.25 /serving

Author : Team Tasting Table

rosemary butter

Ingredients

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Instructions

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Step 2

Season the steak liberally with salt and pepper. Place in a vacuum-seal bag with the thyme, garlic, rosemary and lemon and vacuum seal closed. Alternatively, place the ingredients in a sealable plastic bag and dip the bag into a large bowl of water to displace the air before sealing shut.

Step 3

Preheat a pot of water fitted with a sous-vide immersion circulator to 129° according to the manufacturer's directions. Cook the steak for 2 hours, making sure it is completely submerged in the water. Remove the bag from the pot and take the steak out of the bag, drying with paper towels.

Step 4

In a large cast-iron skillet, heat the vegetable oil over high heat. Add the steak and cook, flipping once until seared on both sides, about 1 minute per side. Add the butter and baste the steak for 10 to 15 seconds more. Transfer to a board to rest for 5 minutes.

Step 5

Slice the steak and garnish with flaky sea salt, then serve.