Sous Vide Ribeye SteakI have always been a fan of steak but, hated overcooking an expensive cut when using the grill alone. Often I just timed my cook, felt the firmness or just plain guessed. More often than not, the result was less than perfection. With the Anova Sous Vide Precision Cooker I never worry about overcooking an expensive cut. The meat is always juicy, tender, and perfectly cooked to the temperature I enjoy the most.Ingredients for 11 ribeye person (I prefer 1.5-inch thick or greater for best results)2 – 4 fresh thyme sprigs2 – 4 fresh rosemary sprigs4 -6 whole garlic cloves peeled and smashed1 stick of unsalted butterKosher saltFresh ground pepperSteak seasoning (or your favourite)DirectionsStep 1Set your Anova Sous Vide Precision Cooker to 130°F / 54.4°C.Step 2Season your steaks with some kosher salt, fresh ground black pepper and insert into your ziplock or vacuum bag with a few sprigs of fresh thyme and rosemary.Step 3Lower the sealed bags into the water for three-
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