Ingredients:

  • 2 ribeye steaks (about 1.5 inches thick, approx. 225g each)
  • Salt, to taste (about 1 teaspoon)
  • Black pepper, freshly cracked, to taste (about 1 teaspoon)
  • 2 cloves garlic, crushed
  • 2 sprigs fresh rosemary or thyme
  • 1 tablespoon olive oil (15ml)

Instructions:

  1. Set your sous vide immersion circulator to 129°F (54°C) for medium-rare.
  2. Season each ribeye generously with salt and pepper on both sides.
  3. Place steaks in a vacuum-seal bag or zip-top freezer bag.
  4. Add crushed garlic and herbs into the bag with the steaks.
  5. Vacuum seal or use the water displacement method to remove air if using zip-top bags.
  6. Submerge the sealed bag in the preheated water bath and cook for 1 hour.
  7. After cooking, carefully remove the bag from the water bath and take out the steaks.
  8. Heat olive oil in a skillet over high heat until shimmering.
  9. Sear each steak for 1-2 minutes per side until golden brown.
  10. Let the steaks rest for a couple of minutes before slicing and serving.