Beef rib eye on bone with thyme and hickory smoked salt
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Ingredients for 4
1.1kg 1” thick grass fed beef ribeye on bone
Handful of fresh thyme
Heaped tsp Smoked hickory salt
Tsp freshly ground pepper
Two good glugs of virgin olive oil
Directions
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Step 1
Dry meat and liberally sprinkle with the salt and pepper, and add the thyme and olive oil
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Step 2
Place in vacuum bag and seal. Place in fridge overnight
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Step 3
Take of the fridge and straight into the sous vide bath at 54.5 degrees for 2.5 hours
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Step 4
Remove from bag and dry the meat before searing for approx 2 minutes on both sides on a very hot grill or griddle to get a crispy crust.
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Step 5
Leave to rest for 5 minutes before carving
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Step 6
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Finishing Steps
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Step 0
Serve with cafe de Paris butter, roast potatoes and steamed seasonal veg