Sous Vide Ribeye with Truffle Butter

Sous Vide Ribeye with Truffle Butter

Ingredients (per 2 portions):

• 2 ribeye steaks, 1.5” thick
• 2 sprigs rosemary
• 2 cloves garlic
• 2 tbsp butter (plus truffle butter for finish)
• Salt & pepper

Method:

1. Season steaks with salt & pepper, place in vacuum bag with rosemary & garlic.
2. Sous vide at 54°C (129°F) for 1.5–2 hrs.
3. Remove, pat dry. Sear in cast iron with butter until crust forms.
4. Top with truffle butter.

Pro Tip: For even sear, ensure steaks are completely dry before hitting the pan.

Plating Idea: Serve with roasted fingerling potatoes & grilled asparagus, drizzle steak juices around plate.