Blackened Ribeye

Author

Jason Pierce

Prep Time: 00:00

Recipe Time: 01:34

Temperature : 130F / 54.4C

Ingredients

• 12-14 oz center cut prime ribey
• Thyme
• Garlic
• Shallot
• Butter and olive oil.
• Salt and pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC

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1. Sear in hot pan with oil. Add butter thyme, rosemary and garlic clove Baste until color is a caramel.
2. Remove and rest
3. In same pan add jus from bag red wine to deglaze
4. Finish with herbs and cold butter Slice and finish with French sea salt and jus. Enjoy