Sous Vide Butter-Basted Thick-Cut Rib-Eye Steaks - Cook's Illustrated
A nicely cooked rib-eye steak is a culinary showstopper but is also a challenge to pull off. But with the help of sous vide, preparing steak at home is suddenly a sure bet.
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Cooking tools:
- Sous vide circulator
- Dutch oven
- Fine-mesh sieve
- Airtight container
- Skillet
- Zip-top bag
- Cutting board
- Chef's knife
- Tongs
- Spoon
- Plate
- Mixing bowl
- Paper towel
- Stove
Ingredients
- 2 2-pound bone-in rib-eye steaks, about 2 inches thick, trimmed
- Kosher salt
- pepper
- 1/2 cup vegetable oil
- 3 tablespoons unsalted butter
- 1 large shallot, peeled and quartered lengthwise through root end
- 2 garlic cloves, peeled and smashed
- 5 sprigs fresh thyme
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