Ribeye Steak

Prime ribeye done rare/ med rare, and finished in a cast iron skillet.

Author

Glenn Peano

Prep Time: 02:00

Recipe Time: 01:30

Temperature : 127F / 52.8C

Ingredients

• 1 1/2 lb. bone-in ribeye
• 1 tsp salt
• 1/2 tsp black pepper
• 6-inch sprig rosemary
• 4 sprigs thyme
• 1 tsp canola oil

Directions

1. Add all ingredients but oil to sous vide bagvand cook at 127 for 1 1/2 hours
2. Make small cut in bag and drain over a small colander or cheesecloth into small bowl; reserve to drizzle over finished steak.
3. Heat cast iron pan on high for 4 minutes.
4. Coat steak with canola oil on both sides. Sear on one side for 3 minutes, then 2 additional on the other side.
5. Remove from pan and rest 5-10 minutes before slicing and/or serving. Drizzle with juices from sous vide bag.