Rib-Eye Steaks

Rib-Eye Steaks 

Sous Vide Temperature: 135°F/57°C

Sous Vide Time: 2 hours

Ingredients (4 servings):

  • 2 2-pound (900 grams) bone-in rib-eye steaks, about 2 inches thick, trimmed
  • Sea salt and pepper to taste
  • ½ cup of extra-virgin olive oil
  • 3 tablespoons of unsalted butter
  • 1 large shallot, peeled and quartered lengthwise through root end
  • 2 garlic cloves, peeled and smashed
  • 5 sprigs fresh thyme



Step 1. Using SousVideArt TM cooker, bring water to 135°F/57°C in a container or stockpot. 

Step 2. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in 12-inch skillet over medium-high heat until it starts smoking. Cook steaks for 1 minute per side. Place the steaks in 2 separate SousVideArt TM bags. Add 2 tablespoons of oil to each bag. Remove the air out of the bag and seal the bag.

Step 3. Place the bag in a container with heated water. Cover and cook for 2 hours.

Step 4. Transfer the steaks to a paper towel-lined plate and let it rest for 5 minutes. Pat steaks dry with paper towels. Heat the remaining 3 tablespoons of oil in clean 12-inch skillet over medium-high heat until it starts smoking. Place the steaks in a skillet and cook without moving them for 30 seconds. Flip the steaks and continue to cook for 30 seconds.

Step 5. Put the steaks in the pan and add the butter. When the butter has melted, add shallot, garlic, and thyme sprigs. Holding the skillet handle, tilt it so that the butter pools near the base of the handle. Using a metal spoon, baste the steaks with butter and aromatics, concentrating on areas where the crust is less brown. Continuously baste the steaks, flipping them every 30 seconds until well browned on both sides for about 3 minutes. Carve the steaks off the bones, then slice into ¼-inch-thick slices. Serve with seasoned butter. Enjoy!