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Ingredients:
- Two (2) 2 inch ribeye steaks
- Two (2) tbsp. avocado oil
- Salt, to taste
- Six (6) garlic cloves, crushed
- Eight (8) sprigs of thyme
- Pepper, to taste
- Four (4) tbsp. butter
Directions:
- Fill container with water and set your sou vide machine to 129 degrees.
- Rub avocado oil and salt on both sides.
- Place two thyme sprigs to the bottom of a vacuum sealed bag. Place steak on top.
- Top steak with two thyme sprigs and the crushed garlic cloves.
- Vacuum and seal bags. (We use a Cromify Vacuum Sealer - see link below to purchase yours.)
- Place in water bath for two hours or until it reached 129 degrees.
- Cut and remove the steak from the bags, removing the garlic and thyme.
- Place steaks on a baking sheet and season generously with fresh cracked pepper.
- Sear on a flaming hot grill and cook for 1.5 min on each side (flipping every 30 seconds).
- Take off flame and place two (2) pats of butter on each steak,
- Rest, remove the cooking string, slice and serve.
Get your Cromify Vacuum Sealer here
Get your flavor on here
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