Infrared Seared, Sous Vide Rib Eye
Infrared Seared, Sous Vide Rib EyePrint
1 -16 to 18 oz.
rib eye steak, bone-in
Kosher salt and freshly ground black pepper, to taste
One rosemary sprig
One-piece lemon zest
Himalayan salt, for garnish
- Season the steak liberally with salt and pepper. Place in a heavy-duty Ziploc bag with the thyme, garlic, rosemary, and lemon. Insert the Napoleon Bluetooth Accuprobe Thermometer into the center of the steak running parallel with the bone. Seal the bag as far as possible to the braided wire.
- Preheat a pot of water fitted with a sous-vide immersion circulator to 130°F according to the manufacturer's directions. Cook the steak for 2 hours, making sure it is completely submerged in the water without allowing water into the bag where the braided wire comes out.
- Once the internal temperature is the same as the Immersion circulator, the steak is cooked, adding more time in the water will result in a more tender texture. Remove the bag from the pot and take the steak out of the bag, drying with paper towels.
- Preheat the infrared side burner to high - about 5 minutes. Place the Steak at a 45-degree angle for about 1-2 minutes. Rotate 45-degrees to get diamond sear marks, for another 1-2 minutes. Flip and repeat to build a nice crust. Remove from grill and transfer to a board to rest for at least 5 minutes.
- Slice the steak and garnish with flaky sea salt, then serve.