Sous Vide Butter-Basted Ribeye
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 2
1 (16-ounce) boneless ribeye steak
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
4 sprigs fresh thyme
Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
Season the steak with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag, pat dry, and season with additional salt and pepper.
Heat a cast-iron or stainless-steel skillet over medium-high heat for 5 minutes. Add the steak to and sear on the first side until golden brown, about 1 minute. Flip the steak and add the butter and thyme to the pan. As the butter melts, tilt the pan and spoon the butter over the steak until the steak is well-browned on both sides, about 1 minute.
Transfer the steak to a cutting board and let rest for 5 minutes. Slice and serve.