Ingredients
2 rib-eye steaks, 1½-inch thick
kosher salt
ground black pepper
2 sprigs rosemary, or thyme, oregano, or other herbs of your choice
2 tbsp canola oil, and more for searing
1 tbsp butter
Preparation
Fill a large pot with water.
Place your sous vide equipment into the water bath.
Set the temperature to 130 degrees F.
Sprinkle kosher salt and ground pepper on both sides of the steak
Spread 1 tablespoon of butter on each steak, along with a sprig of rosemary.
Place the steak inside a resealable bag. Each steak should be placed in its own bag.
Remove as much air as possible from the resealable bag. If possible, use a vacuum sealer to release air. Seal.
Place the sealed bags of steak into the water bath.
After 1 to 2 hours, take the ribeye steak off the water bath.
Remove from the bags and pat them dry with paper towels.
Season the steaks again with salt and pepper.
Add canola oil in a cast-iron skillet until well-coated.
Warm over high heat. Let the oil heat up for a few seconds.
Once heated, use tongs to sear the ribeye steaks for 1 minute on each side.
Toss in the sprigs of rosemary from the sous vide onto the skillet for added flavor.
Transfer the steak onto a plate, slice against the grain, and serve!
