Steak

Author

Curt Hale

Prep Time: 00:05

Recipe Time: 04:00

Temperature : 135F / 57.2C

Ingredients

• 1-1/2 Rib-eye
• Salt
• Pepper
• Butter
• Sprig of thyme

Directions

1. Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
2. 1 1/2 inch ribeye steak Sprinkle heavily both sides with salt and pepper Put 2 tabs of butter on top with a sprig of thyme Vacuum seal bag

1. Heat skillet very hot and add tab of butter and sprig of thyme Remove steak from bag and sear 20 seconds a side and serve