Sous Vide Ribeyes

Sous vide ribeyes are a foolproof way to achieve steakhouse-quality results at home. Thick-cut ribeye steaks are vacuum-sealed and cooked in a precisely controlled water bath, ensuring edge-to-edge doneness and incredible tenderness. After cooking, the steaks are quickly seared in a hot pan or on a grill to develop a rich, flavorful crust. The result is a perfectly juicy, evenly cooked steak with deep beefy flavor and a beautifully caramelized exterior.

Yield: 4 Ribeyes
Prep Time: 2 hours
Cook Time: 20 minutes

Ingredients

• 4 12oz Ribeye Steaks

• Kosher Salt

• Fresh Cracked Pepper

• Blaxican Fajita Seasoning (or steak seasoning of your choice)

• Fresh Thyme

• Rosemary

• Garlic

  Compound Butter Ingredients

• 1 lb Salted Butter

• 1 Roasted Shank Bone (marrow removed)

• Finely chopped Shallot, Garlic, Rosemary, Cilantro and Thyme

• Pinch of Salt & Pepper

• 1 tbsp Blaxican Fajita Seasoning (or seasoning of your choice)

Directions

1. Dry-Brine the Ribeyes

   Dry-brine the ribeyes with kosher salt and fresh cracked pepper for 8 hours.

2. Season the Ribeyes

   Season the ribeyes with a generous coating of Blaxican Fajita Seasoning (or your choice of steak seasoning)

3. Vacuum Seal

   Place the ribeyes in sealed plastic bags with fresh thyme, rosemary and garlic.

4. Sous Vide

   Set the sous vide to 115 degrees for 2 hours. This ensures a hard crusty sear.

5. Prepare the Marrow Butter

   Mix all compound butter ingredients together to create the compound bone marrow butter

6. Sear the Ribeyes

   Once the sous vide process is complete, sear the ribeyes on the stovetop in a stainless steel skillet until done to your liking, using the marrow butter to baste the heat. Serve and enjoy!