Bone-in Ribeye Steak

Cowboy cut. 2 lbs. Bone-in ribeye. Sear and press side and fat cap for ~1:00 in olive oil. Baste with butter and herbs of choice.

Author

Zach Liston

Aspiring Home Chef. IG: List.wtw

Prep Time: 00:25

Recipe Time: 02:30

Temperature : 127.5F / 53.1C

Ingredients

• Ribeye
• Rosemary
• Garlic
• Butter
• Salt
• Pepper

Directions

1. Season steak with salt and pepper. Immediately after buying if possible.
2. Vacuum seal seasoned steak with a drizzle of olive oil, rosemary, garlic, or any other herbs of choice.
3. Cook at 127 or 128 for ~2 hours.

Finishing Steps

1. Heat olive oil in skillet to medium high heat.
2. Remove steak from bag and pat dry as skillet heats up.
3. On hot, sear the fat cap side of the ribeye for about a minute or until appealing.
4. Sear one side of the steak and press with spatula to ensure full contact with the skillet.
5. Flip and sear opposite side. Add butter, garlic, and/or contents from vacuum bag.
6. Baste the entire steak for about a minute or until appealing.
7. Flip and baste other side and any other parts that could not come in contact with skillet.
8. Place on cutting board and let rest for 5 or 10 minutes before cutting.
9. Slice and dice to your liking.