Ribeye Steak

Anova Culinary

2” Thick ribeye


Craig Hyatt

Prep Time: 00:00

Recipe Time: 04:00

Temperature : 135F / 57.2C



  1. Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
  2. Get a 2” ribeye cut at your local butcher
  3. Cover in Worcestershire sauce and then add Montreal steak spice, patting on so it sticks. Then put in ziplock bag and remove air.
  4. Let cook for 4 hours immersed in water

  1. Remove from bag and cover entire steak with butter to get a nice crisp outside char, and more steak spice if you like
  2. Finish on grill at highest heat for about 1-1 1/2 minutes a side