Rib roast cut into ribeyes

I purchased a giant rib roast from Publix as it was on sale for $5/lb and cut into 8 giant 1” thick steaks. Vacuum sealed each steak with all seasoning and butter then drop the steaks in the sous vide. Make sure you sear the steaks when sous vide is done.

Author

Justin Hernandez

#captain #fishingcharter #saltyscalesfishing

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 129F / 53.9C

Ingredients

• Steak
• Salt
• Pepper
• Kerrygold garlic and herb butter

Directions

1. Cut rib roast into steaks (make sure to slice off rib bones)
2. Lay out steaks in baking dish or on cutting board to season to taste. I like to use fresh cracked Himalayan salt and pepper.
3. Place steaks in vacuum bags and cut thin slices of butter to place on steaks
4. Vacuum seal the steaks - they will stay good in the fridge up to 10 days vacuum sealed. 2-3 years in freezer - (if thawing from freezer, place in refrigerator for 24hrs)
5. Throw steaks in bath
6. When done sear on grill for 60-80 second on each side

Finishing Steps

1. Sear on grill for no more than 60 to 80 seconds per side. Make sure you put a thin slice of butter on top of steak as it sears.