33 Days Dry Aged Ribeye, 1” Cut

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Recipe Temp 133 F / 56.1 C
Recipe Time
Prep Time
Black pepper, kosher salt, cover it liberally. Seal, drop in water room temp and turn it on to 133. After reach temp wait 2.5hours, remove from bag DON’T pad it dry, searzall it to perfection immediately. Serve with Brazilian farofa temperada from Yoki

Ingredients for 1


  • Step 1

  • Step 2

    Set your Anova Sous Vide Precision Cooker to 133.0ºF / 56.1ºC.

    • Searzall

    • Step 0

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133 F / 56.1 C Recipe Temp
Recipe Time
Prep Time