grass fed ribeye
(2)
cover in S&P, as well as thyme or rosemary. let salt break down the meat by leaving in fridge for 1.5 hours. place in sous vide at 126 for an hour and a half. Finish the steak in a super hot cast iron until a nice crust is formed. Remove from cast iron and let sit for 10 minutes
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 1
salt
pepper
rosemary or thyme
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 126.0ºF / 52.2ºC.
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Step 0