Bubba's Swamp Ribeye (Medium Rare)

Ingredients for 2

• Quality Ribeye Steaks 1.5-2.5

• Maldon Sea Salt Flakes

• Fresh ground black pepper

• Garlic powder

• Hatch Chili seasoning

• Pat of butter (unsalted)

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC

• Step 2

  Season the steaks with a generous amount of the Maldon Sea Salt. Add ground Black Pepper, Garlic Powder and Hatch Chili seasoning. Make sure to season on both side and around all the edges.

• Step 3

  Vacuum seal all steaks in preparation for the Anova cooking.

• Step 4

  Allow steaks to sit seasoned seasoned and sealed in the vacuum bag in the refrigerator for 8 hours (This is not required but gives it a little more flavor and tends to begin breaking down the meat)

• Step 5

  Add steaks to the Anova cooker and allow to cook for 2.5 Hours minimum.

• Use a blow torch for the perfect crust/bark

• Step 0

  Remove the steaks from the vacuum bags and lay out steaks on a grid. If you use a flat baking pan, put some paper towels to soak up the excess moisture. Use a paper towel to pat the steaks dry on both sides leaving the seasoning or you can scrape it off if you wish. (The extra seasoning may char during the sear).

• Step 1

  Place steaks on a grill surface in preparation to sear the steaks with a blow torch. The sear and crust develop best when the steaks are dried and have no moisture on the outside.

• Step 2

  Run the flame across the steak to evenly sear on both sides and the edges. (THIS IS SUPER FUN!) This will go fast as the flame thrower will gat quite hot and you don't want to continue to cook the internal part of the steak more than medium rare. Average time is about 30 seconds to 1.5 minutes per side depending on the flame Keep the blow torch about 12 inches or more away from the steak depending on the amount of flame you are using as you only want the end of the flame touching the steak and you don't want the propane leaving a flavor on the steak. Important...make sure to heat and render the outer fat layers and fat cap as to not leave the "White" fat uncooked.

• Step 3

  OPTIONAL: You can use the blow torch to cook the steak more during this step if you need a medium temperature. You will want to ensure you take care not to burn the steak with the flame thrower during this time. by passing it over the steak and not leaving the flame stationary. You can measure the temperature by the firmness of the steak using a grill thermometer to get the right temperature if you choose to do this.

• Step 4

  Let the steak rest for 5 minutes. Plate the steak and add a pat of butter to the top. Grab a fork and knife and enjoy Bubba's Swamp Ribeye.

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