Sous Vide A5 Wagyu Ribeye

This is a wonderful and mistake free method to cook an expensive A5 wagyu. The cut I used for this recipe is 26oz and 1 inch thick.

Author

Jae Hoon

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• A5 Wagyu Ribeye
• Salt
• Pepper
• Canola oil

Directions

1. Preheat the precision cooker. Salt the meat generously and add pepper.
2. Sous vide for 2hrs at 135F.
3. Once finished - take out the meat and rest for 15 mins.
4. Remove all excess moisture from surface gently.

Finishing Steps

1. Preheat cast iron, stainless steel or carbon steel pan with high smoking point neutral oil until pan is smoking. Sear the meat until nice crust forms and rest it for 15 mins.