Scanned Recipes

Sous-Vide Rib Eye Steak Recipe

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

2 servings

분량

10 minutes

활동 시간

2 hours 10 minutes

총 시간

요리 시작

재료

1 (16-to-18-ounce) boneless rib eye steak

Kosher salt and freshly ground black pepper, to taste

2 thyme sprigs

1 garlic clove, smashed

1 (4-inch) rosemary sprig

1 (3-inch) piece lemon zest

2 tablespoons vegetable oil

1 tablespoon unsalted butter

Flaky sea salt, for garnish

방향

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.

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.

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.

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