Frozen Bone-in Ribeye Steak

Ingredients for 4

• Whatever rub / seasonings you want

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 133ºF / 56.1ºC

• Step 2

  Rub that meat. Really, put in whatever you want. If it doesn’t spread as nicely as you would have hoped (especially if it’s frozen and the rub kind of sticks to in clumps to it), don’t worry. We’ll get it fixed in a bit.

• Step 3

  Seal the bag. Bonus, if the bone is too long and you don’t have a hacksaw, try using a few zip ties clamped down on the outside of the bag surrounding the bone to seal it up. Don’t be weird, be grateful there’s a workaround.

• Step 4

  Set the SV to 133°F for 6 hours.

• Step 5

  (Optional) If when you added the seasonings and you weren’t happy with how it went on a frozen block of meat, about an hour into the cook, pull out the bag and rub the seasonings around. It’s ok if you complain that it’s hot. Use some gloves, use a dish towel and just massage around the juices and spices around. Redistribute, no need to open the bag either. And obviously pop it back in the water bath.

• Step 6

  At the end of the cook time, get a cast iron skillet scorching hot. Gas stove on high for at least 5 minutes. Bonus: if your steak is too big for your skillet without the bone getting in the way to get a good big surface contact… use your skillet upside down. Literally on the stove, use the bottom flat surface as your top side skillet. Sear it, 1 min and 30 seconds each side. Don’t worry about re-cooking your meat or trying to flip too fast. It’s such a fatty that it won’t make a big difference either. Finish it in the pan with your butter or aromatics or whatever. Dealers choice.

• Step 7

  Let that baby sit for at least 10 minutes.

• 

  Step 8

  Carve it up. Obviously Instagram eats first, then you, then your rabid fans who are surrounding the cutting board. Cheers.

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