Ingredients

  • 1 (16-to-18-ounce) boneless rib eye steak
  • Kosher salt and freshly ground black pepper, to taste
  • 2 thyme sprigs
  • 1 garlic clove, smashed
  • 1 (4-inch) rosemary sprig
  • 1 (3-inch) piece lemon zest
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • Flaky sea salt, for garnish

Ready In 130 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Season the steak liberally with salt and pepper.
  • INGREDIENTS:

Step 2

  • Place in a vacuum-seal bag with the thyme, garlic, rosemary and lemon and vacuum seal closed. Alternatively, place the ingredients in a sealable plastic bag and dip the bag into a large bowl of water to displace the air before sealing shut.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Preheat a pot of water fitted with a sous-vide immersion circulator to 129° according to the manufacturer's directions. Cook the steak for 2 hours, making sure it is completely submerged in the water.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 120 minutes

Step 4

  • Remove the bag from the pot and take the steak out of the bag, drying with paper towels.
  • INGREDIENTS:
  • EQUIPMENT:

Step 5

  • In a large cast-iron skillet, heat the vegetable oil over high heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 6

  • Add the steak and cook, flipping once until seared on both sides, about 1 minute per side.
  • INGREDIENTS:
  • Length: 1 minutes

Step 7

  • Add the butter and baste the steak for 10 to 15 seconds more.
  • INGREDIENTS:

Step 8

  • Transfer to a board to rest for 5 minutes.
  • Length: 5 minutes

Step 9

  • Slice the steak and garnish with flaky sea salt, then serve.
  • INGREDIENTS: