Sous Vide Beef Steak (Ribeye, NY Strip, T-Bone, Porterhouse)

Ingredients

• Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw

  6 oz or 170g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Rosemary

  Fresh

  1 tbsp or 2g

• Garlic

  Raw

  1 clove or 3g

Directions

1. Preheat sous vide to temp for meat: 120F for Rare, 134F for medium rare, 140F for medium, 150F for medium well.
2. Season meat with salt and pepper. Put into vacuum seal bag or ziploc. Optionally add 1 clove garlic, 1 sprig of rosemary, and/or 1 tbsp butter or oil to bag. Seal bag.
3. Put bag with steak into sous vide. Cook between 1 - 4 hours for steaks 1.5 - 2 inches thick. Can lower by 40 min for steaks = 1 inch thick. Add 30 min if cooked from frozen.
4. Take bag out, set juices aside. Pat steak dry.
5. Add 1 tbsp vegetable oil to cast iron skillet. Heat cast-iron skillet over high heat until oil near smoking. Add dried steak to skillet, cover with splatter guard. Sear 30 sec - 1 min per side and fat cap. Spoon oil and drippings over unseared portions.
6. Take out of skillet and put on pan or cutting board with lip. Tent with aluminum foil and let rest for 5-10 min.
7. Trim off bone and visible fat until only mostly lean meat is left. Slice lean meat into slices ~1/4 in thick. Plate onto hot plate and serve immediately.

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