Ingredients

The following ingredients have 4 Servings
  • 36 ounce boneless ribeye ((two 18 ounce steaks))
  • coarse salt (to taste)
  • coarse pepper (to taste)
  • 2 rosemary sprigs
  • 6 tablespoons butter

Instruction

  • Heat the water to 130 degrees F.
  • Generously salt and pepper both sides of the steaks.
  • Place the steaks in the vacuum bag(s) place a rosemary spring on top of each.
  • Vacuum seal the bag(s).
  • Place the steaks in the 130 degree bath and cook for 2 hours. If the bag floats, use some clips to hold it in place.
  • Remove the steaks from the bath, dry off the bag, and place it in the fridge while you prepare for searing.
  • Heat a heavy skillet to high heat. Remove the steaks from the bag(s), then add the butter to the skillet, followed by the steaks and rosemary.
  • Sear on each side for 3-5 minutes until you get a nice, dark brown color.
  • Remove the steaks from the skillet and let them rest for 5-10 minutes