First ribeye. 800gr 45 day dry aged

The steak was perfect!

Author

Steve Hampson

Smoked meat and dry aged beef super freak! Newbie to sous vide!

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 130F / 54.4C

Ingredients

• Butter of the Gods
• Salt and pepper

Directions

1. I used a 45 day dry aged ribeye

Finishing Steps

1. After the 2 hours of sous vide I seared it in a cast iron skillet. Let it rest on a cutting board. Sliced it on a bias then topped it with sous vide shrimp and homemade bearnaise sauce!