Rib Eyes 1.5”

1.5” rib eyes

Author

dascotzman

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 130F / 54.4C

Ingredients

• 2x1.5” aged rib eye steaks
• 1Tbsp kosher salt
• Fresh ground black pepper
• 1Tbsp canola oil
• 2Tbsp garlic butter

Directions

1. Salt steaks evenly all over 24 hours before cooking wrap in butcher paper and place in fridge
2. Remove steaks from fridge and individually place in ziploc bag and use immersion method or vacuum seal.
3. Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
4. When temperature reached place in water bath and cook for 2 hours
5. Remove from bath and bags and pat dry. Reserve bag juices.

1. Heat cast iron pan to high heat add canola oil
2. Sear steaks for 3 minutes
3. Flip steaks add garlic butter and reserved juices. Cook for 2 minutes spooning melted butter over steaks
4. Remove steaks to rest for 5 minutes