Bone In Ribeye

Author

Stacy  Talamini Elenbaas

A food scientist & Registered Dietitian

Prep Time: 00:20

Recipe Time: 03:30

Temperature : 135F / 57.2C

Ingredients

• 2.5# bone in ribeye
• Quebec Seasoning

Directions

1. Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
2. Coat steak in seasoning

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1. Sauté in butter in preheated pan until browned.