Cowboy/Tomahawk Ribeye Steak

Ingredients for 4

• Cowboy ribeye – 2 pounds

• Sea salt

• Black pepper

• Lindberg-Snider or similar Porterhouse & Roast Seasoning

• Olive oil

• 2 tablespoons butter

• 2 tbsp Cognac or Port

• 1/4 c heavy cream

Directions

• 

  Step 1

  Generously season steak with salt and pepper

• Step 2

  Vacuum seal and, if possible, let marinate 1-24 hours

• 

  Step 3

  Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.

• 

  Step 4

  Immerse in bath

• 

  Step 5

  Cover bath with foil to minimize evaporation

• Cast Iron Pan Sear and Sauce

• 

  Step 0

  Remove meat from bag (reserving juice) and season

• 

  Step 1

  Heat pan and add olive oil and butter

• 

  Step 2

  Sear all sides for 45-60 seconds in hot pan

• 

  Step 3

  Remove meat to rest. Carefully add reserved juice, butter, cognac, and Dijon mustard to hot oil/butter mixture. Combine well and add cream.

• 

  Step 4

  Slice meat and serve with sauce for topping and/or with potatoes

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