Bring the steakhouse vibe to your house — sous vide for the perfect texture, then finish with a sear on the grill or cast-iron pan..
2 Chairman’s Reserve® bone-in ribeye (about 20 ounces each)
½ pound butter, softened
8 garlic cloves
2 thyme bundles
3 tablespoons salt
1 tablespoon pepper
- Seal all ingredients together and sous vide at 131°F for 5 hours.
- Bring to room temp and sear in a cast-iron skillet 3 minutes per side. No additional seasoning needed. Finish basting with butter and fresh thyme.