Ribeye with Truffle Butter
Chef Series Digital Sous Vide Bath
$199.99
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Ingredients
Ribeye
1 large ribeye
1 teaspoon kosher salt
2 sprigs rosemary
2 sprigs oregano
2 sprigs thyme
1 tablespoon vegetable oil
Truffle Butter
2 tablespoons unsalted butter, softened
1 teaspoon white truffle oil
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Instructions
Season the ribeye with salt and place in Vacuum Bag with rosemary, oregano, and thyme. Remove the air using Vacuum Pump.
Cook in a Sous Vide Bath for 90 minutes, setting the temperature to your desired doneness: Rare 125°F, Medium-Rare 130°F, Medium 135°F, Medium-Well 140°F, or Well Done 145°F.
While the steak cooks, mix the softened butter with white truffle oil until well combined. Set aside at room temperature.
Remove the ribeye from the bag and pat dry. Heat vegetable oil in a skillet over high heat until shimmering. Place ribeye presentation-side down and sear for 30 seconds to 1 minute. Flip and spread ½ to 1 tablespoon of truffle butter over the steak. Sear for an additional 30 seconds.
Remove the ribeye from the skillet, rest for 3 minutes, then slice and serve.
