Sous Vide Ribeye Steak!

Sous vide ribeye steak

Serves 2

Ingredients

2 ribeye steak 1/2 inch thick (approximately 10 oz.)

2 tsp. Montreal steak spice 

1 tsp oil

Preparation

In a cast iron pan or Gastrolux pan on high heat. Add 1 tsp. oil and sear the steak on both sides for 30 seconds making sure you get a nice brown sear on both sides. Season both steaks on both sides with Montreal steak spice. 1 Tsp. Montreal steak spice on each steak. Vacuum seal steaks individually.

Set immersion circulator to135 F

Cook steaks for 80 minutes.

Remove steaks from immersion circulator. Remove steaks from vacuum seal bags.

Dry meat on both sides before cooking.

Cooking in frying pan.

Sear in hot Gastrolux pan or cast iron griddle without fat for 1 minute on each side until browned for rare internal temperature 120-125 F

Cook 2 minutes each side for medium rare 125-130F

Medium temperature 130-145 F

Medium Well 150 F

Cooking on BBQ

Put all burners on high heat. When BBQ reaches 450-500 F

Cook for 1 minute on each side until browned for rare

Cook 2 minutes each side for medium rare

Medium temperature 130-145 F

Medium Well 150 F