Sous-Vide Rib Eye Steak Recipe

• portioner: 2 servings
• aktiv tid: 10 minutes
• total tid: 2 hours 10 minutes

Ingredienser

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

Instruktioner

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.