Butter Basted Rib-Eye Steaks

Ingredients for 1

• Two, 2 pound bone in ribeye steaks, about 2 inches thick, trimmed

• 1/2 cup vegetable oil

• 3 tablespoons unsalted

• One large shallot, peeled and quartered lengthwise through root end

• Two garlic cloves, peeled and smashed

• Five sprigs fresh thyme

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 125.0ºF / 51.7ºC.

• Step 2

  Pats steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon or oil and 12 inch skillet over medium high heat until just smoking. Cook steaks, one minute per side. Play steaks and two separate 1 gallon Ziploc freezer bags. Add 2 tablespoons oil to each bag. Seal bags, pricing out as much as possible. Gently lower bags into repaired water bath until stakes are fully submerged, and then click the top corner of each bag beside of water bath container, allowing remaining bubbles to rise the top of bag. Re-open one corner Of each zipper bag, releasing air bubbles, reseal bags. Cover and cook for at least two or up to three hours

• Step 3

  Transfer steaks to paper towel line plate and let rest for 5 to 10 minutes. Heat remaining 3 tablespoons oil and 12 inch skillet over medium high heat until just smoking. Play steaks in skillet and cook, without moving, for 30 seconds. Flip steaks and continue to cook for 30 seconds.

• Step 4

  Slide Steaks to back of skillet, opposite handle, and add butter to front of skillet near handle. One butter has melted, add shallot, garlic, and thyme sprigs. Holding skillet handle, tilt skillet so butter pools near Base of handle. Using metal spoon, baste steaks with butter and aromatics, concentrating on areas were crust is less browned. Continuously baste steaks, Flipping every 30 seconds, until well browned on both sides, about three minutes.

• Step 5

  Reduce heat to medium and transfer steaks to cutting board. Using tongues stand each steak on its side in skillet and cook, rotating as needed, until well browned on edges, about one minute; Return to cutting board. Strange season and butter into small bowl, discard solids. Carve steak off bone, then slice into 1/4 inch thick slices. Serve with seasoned butter

• Step 0

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