Steakhouse Ribeye

Ingredients for Steak:

• 1 lb Ribeye Steak
• Salt
• Pepper
• Fresh Thyme

Ingredients for Glaze:

• 2 Cloves Crushed Garlic
• 3 Sprigs fresh Thyme
• 3 Tbsp Butter

Technique:

Prepare Sous Vide precision cooker bath by filling tub with water. Preheat to 129F.

Apply salt and pepper generously to both sides of ribeye. Make sure you season the edges.

Place Thyme sprigs in vacuum seal bag with ribeye making sure thyme is on both sides of ribeye.

Vacuum seal bag. Place vacuum sealed ribeye in water bath and set timer for 60 minutes.

Remove from water bath after 60 minutes and remove ribeye from bag.  Remove thyme sprigs from surface of ribeye.

Heat nonstick pan over medium high heat and place ribeye in pan.  Place ribeye in hot pan with butter, fresh thyme sprigs and crushed garlic.  Spoon melter butter over ribeye about 45 seconds.  Flip ribeye and repeat for 45 seconds.  

Remove pan from heat and remove ribeye from pan.  Place ribeye on cutting board and slice on bias.

Serve.