Dry Aged Ribeye
09 17 2016
1.3lb dry aged beef ribeye. Pre-seared, cooked sous vide and then torched.
09 17 2016
1.3lb dry aged beef ribeye. Pre-seared, cooked sous vide and then torched.
Seasoned with a mixture of Maldon smoked sea salt, kosher salt and fresh ground black pepper.
The pre-sous vide sear helps to start developing both a better texture and more rich flavor.
Vacuum sealing with butter in the bag will help add flavor and evenly cook the meat.
Cook for 90 minutes at 127f.
Searing the meat with a torch develops a nice crust without cooking the meat more.
Optionally cut, and then serve.