Sous Vide Bone-in Ribeye Recipe
As I’ve said before I am a huge fan of grilling steak. My New York strip is next to none if I don’t say so myself, but I’ve never been that good at grilling ribeyes. The fat burns quickly and I tend to overcook them. I decided to try cooking a bone-in ribeye in my sous vide circulator and the results were magnificent. My ribeyes are destined for the sous vide from now on.
— Thick Bone-In Ribeye Steak
— 2 tablespoons salted butter (Update: I no longer include butter)*
— Sprig or two of rosemary
— Salt and Pepper
— 135°F for an hour (up to four)
Step One: Bag each ribeye with 2 tablespoons of salted butter, a sprig of rosemary, and ample salt and pepper.
Step Two: Cook the ribeye for an hour at 135°F.
Step Three: Sear the ribeye in an iron skillet with your torch.
I am now convinced my steaks taste better WITHOUT adding butter to the bags…