Bone In Ribeye

Author

Brad Waller

Meat

Prep Time: 00:00

Recipe Time: 02:30

Temperature : 130F / 54.4C

Ingredients

• Sea Salt
• Ground Pepper
• Garlic powder
• Butter

Directions

1. Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
2. Season generously and put steaks into vacuum seal bags

Cast Iron Pan

1. Preheat a pan to at least 450 degrees. Add in a tablespoon of two of oil and let it spread over the bottom of the pan until it smokes
2. Sear the steaks one minute per side and serve