Beef rib eye on bone with thyme and hickory smoked salt

Almost fool proof beef recipe for succulent and melt in your mouth tender beef rib eye. Works well with standard salt. Feel free to replace thyme with other herbs like rosemary or oregano.

Author

Dom Langford

Prep Time: 00:10

Recipe Time: 02:30

Temperature : 130.1F / 54.5C

Ingredients

• 1.1kg 1” thick grass fed beef ribeye on bone
• Handful of fresh thyme
• Heaped tsp Smoked hickory salt
• Tsp freshly ground pepper
• Two good glugs of virgin olive oil

Directions

1. Dry meat and liberally sprinkle with the salt and pepper, and add the thyme and olive oil
2. Place in vacuum bag and seal. Place in fridge overnight
3. Take of the fridge and straight into the sous vide bath at 54.5 degrees for 2.5 hours
4. Remove from bag and dry the meat before searing for approx 2 minutes on both sides on a very hot grill or griddle to get a crispy crust.
5. Leave to rest for 5 minutes before carving

Finishing Steps

1. Serve with cafe de Paris butter, roast potatoes and steamed seasonal veg