Anova Culinary and Serious Eats: Sous Vide Butter-Basted Ribeye

Attention, attention!  I have officially located the recipe for the most delicious steak you can possibly make in your home kitchen.  I am not even kidding.  Not even a little bit.  I really hope you invest in a sous vide cooker, because this steak is fantastic.  FANTASTIC.  It is perfectly medium-rare throughout, tender as can be, browned on the outside, and drowned in butter.  I could not stop stuffing my face.  Wait, you're still reading this?  You should be on Amazon looking up sous vide cookers!  Get cracking!

Sous Vide Butter-Basted Ribeye
Adapted from Anova Culinary and Serious Eats

1 beautiful 1-inch thick bone-in ribeye
Sea salt and freshly ground black pepper
2 sprigs thyme
1 large garlic clove, thinly sliced
1 tablespoon grapeseed oil
2 tablespoons unsalted butter

Season steak liberally with salt and pepper.  Place into a vacuum bag with thyme and garlic, ensuring there is some thyme and garlic on both sides of the meat.  Seal with a vacuum sealer.

Heat a sous vide water bath to 55°C/131°F.  When the water bath has reached temperature, add the steak and cook for 1 to 1½ hours.  At the end of the cooking time, remove the bag from the water bath, and then remove the steak from the cooking bag, reserving the thyme and garlic.

Heat a cast-iron or stainless-steel skillet with grapeseed oil over high heat until the oil smokes. Add the steak and sear on the first side until golden brown, about 1 minute. Flip the steak and add the butter and reserved thyme and garlic to the pan. As the butter melts, tilt the pan and spoon the butter over the steak until the steak is well-browned on both sides, about 1 more minute.

Makes 2 servings