Sous Vide Ribeye Cap
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Ingredients for 4
1 pound ribeye cap (aka beef deckle)
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 132°F (55.5°C).
Season the ribeye cap liberally with salt, seal in a vacuum or Ziploc plastic bag, and cook for 1.5 hours.
Finishing Steps — Stovetop
Remove ribeye cap from the bag, pat dry, and season with salt and pepper.
In a large cast-iron skillet, heat oil over medium-high heat until just beginning to smoke. Add butter and steaks and sear until dark golden brown on each side, about two minutes per side. Baste with butter as you cook.
Slice steaks, season with additional salt and pepper as desired, and serve.