Prep Time: 10 minutes
Cooking Time: 1-2 hours (depending on the thickness of the steak)
Serving: 2 people
2 10-ounce beef ribeye steaks
2 tablespoons olive oil
2 garlic cloves, minced
2 sprigs fresh rosemary
Salt and pepper to taste
2 tablespoons unsalted butter
Optional: additional herbs or seasonings of your choice
Preheat a sous vide water bath to 129°F (54°C) for medium-rare, or adjust the temperature to your desired level of doneness.
Season the beef ribeye steaks generously with salt and pepper.
Divide the olive oil, garlic, and rosemary between two vacuum-sealed bags. Make sure the steaks are level and not overlapping when you place one in each bag. Using a vacuum sealer, seal the bags.
Depending on the thickness of the steak and the desired amount of doneness, place the bags in the warm water bath and cook for 1-2 hours.
Once the steaks have finished cooking, take them out of the bags and use paper towels to pat them dry.
A grill pan or cast-iron skillet should be heated at high heat. Swish the butter about in the pan until it is frothy and melted.
After the crust has formed, add the steaks to the pan and sear for 1 to 2 minutes on each side.
Optional: While the steaks are searing, season them with more herbs or spices. Before slicing and serving, remove the steaks from the pan and allow them to rest for 5 minutes.