Ultimate Rib Eye Steak Medium

My first experience with Sous Vide. I was blown away by the tenderness, the juiciness and flavor of the steak!

Author

Simon Geis

Prep Time: 01:30

Recipe Time: 01:30

Temperature : 129.2F / 54C

Ingredients

• 500g rib eye steak (wagyu beef)
• 6 cloves of garlic
• Fresh italian parsley
• Salt, pepper, dried onion, dried paprika, oregano
• Olive oil
• Butter

Directions

1. Take meat from fridge and let rest 15min. Rub meat with spices on all sides. Squeeze 3 garlic cloves with knive and cut parsley.
2. Add meat with parsley and garlic to pouch. Vacuum pack pouch and let rest another 15min
3. Heat in Sous Vide for 1:30h.
4. Remove from pouch and remove parsley and garlic.
5. Add oil to pan and pre-heat until really hot. (Important!) Add meat and 3 cloves of garlic. Fry on each side until crust forms. (3-5min depending on stove) When crust formed, add butter and turn meat in butter. (You can also use the butter in the pan to prepare a roux) As a side, do baked or mashed potatoes and carrots and peas.