Ribeye Sous Vide with Butter Basting
Restaurant technique with aromatic butter
2–3 hours + 40 minutes active time
A thick bone-in ribeye cooked sous vide to perfect doneness, finished with continuous basting in aromatic butter. The basting technique builds a powerful crust and incredible aroma from butter infused with thyme, garlic, and shallot. Restaurant-level results at home.
What is in it
- Ribeye
- Salt
- Ground black pepper
- Vegetable oil
- Butter
- Shallot
- Garlic
- Fresh thyme
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
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