Favorite Steak
- akhorran
- Jun 6, 2020
- 1 min read
Updated: Oct 5, 2020
Sous vide ribeye. I love meat!
INGREDIENTS
1 bigass ribeye steak, trimmed
Kosher salt and pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
seasoning of choice
2 garlic cloves, smashed
INSTRUCTIONS
Season ribeye generiously with salt, pepper, and seasoning.
Put seasoned meat into vacuum sealed bag and refrigerate 1-2 days.
Using sous vide bring water to 130 degrees (or temperature of choice).
Place meat in vacuum bag into he sous vide for 2 1/2 - 4 hours.
Remove from water bath and let rest for 10 minutes.
Remove steak from the bag. Pat steak dry with paper towels.
Heat oil in 12-inch skillet over medium-high heat. Add steak to hot pan, then add butter and garlic. Cook steak on all sides, flipping often and searing with a blowtorch until well browned, about 2 minutes.
(If you aren't using a blowtorch, cook over high heat instead.)
Transfer steaks to plate and let rest for about 5 minutes.
Slice and enjoy!
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