Med Rare RibEye ~ 1 lbs

1 - 1 1/2” thickness

Author

Ken McGowan

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 131F / 55C

Ingredients

• 16 Oz. Beef Ribeye
• Italian Dressing of your choice
• Omaha steak seasoning
• Rosemary Sprigs

Directions

1. Set your Anova Sous Vide Precision Cooker to 131ºF / 55.0ºC
2. With a paper towel pat dry your cleaned steak and brush both sides with your Italian dressing.
3. Sprinkle both sides with the Omaha steak seasoning to your taste.
4. Bag your steak in a vacuum bag and place a Rosemary sprig on each side and then vacuum seal.
5. Place the bag in the prepared water bath and start the time.

Finishing Steps