sous-vide rib-eye steak

Makes 2 servings        Prep Time: 10 mins.      Cook Time: 2 hours 



 - 1 (16-to-18-ounce) rib eye steak
 - Kosher salt and freshly ground black pepper, to taste
 - 2 thyme sprigs
 - 1 garlic clove, smashed
 - 1 (4-inch) rosemary sprig
 - 1 (3-inch) piece lemon zest
 - 2 tablespoons vegetable oil
 - 1 tablespoon unsalted butter
 - Flaky sea salt, for garnish


1. Season the steak liberally with salt and pepper. Place in a vacuum-seal bag with the thyme, garlic, rosemary and lemon and vacuum seal closed. Alternatively, place the ingredients in a sealable plastic bag and dip the bag into a large bowl of water to displace the air before sealing shut.

2. Preheat a pot of water fitted with a sous-vide immersion circulator to 129° according to the manufacturer's directions. Cook the steak for 2 hours, making sure it is completely submerged in the water. Remove the bag from the pot and take the steak out of the bag, drying with paper towels.

3. In a large cast-iron skillet, heat the vegetable oil over high heat. Add the steak and cook, flipping once until seared on both sides, about 1 minute per side. Add the butter and baste the steak for 10 to 15 seconds more. Transfer to a board to rest for 5 minutes.

4. Slice the steak and garnish with flaky sea salt, then serve.


Sous-Vide Rib-Eye Steak
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