Dry Aged Ribeye

09 17 2016

1.3lb dry aged beef ribeye. Pre-seared, cooked sous vide and then torched.

Season

Seasoned with a mixture of Maldon smoked sea salt, kosher salt and fresh ground black pepper.

Pre-sear

The pre-sous vide sear helps to start developing both a better texture and more rich flavor.

Vacuum Seal

Vacuum sealing with butter in the bag will help add flavor and evenly cook the meat.

Cook Sous Vide

Cook for 90 minutes at 127f.

Sear with torch

Searing the meat with a torch develops a nice crust without cooking the meat more.

Serve

Optionally cut, and then serve.