Entrecot al baño maría (Sous Vide)

Ingredientes

• 2 1 1/2-inch thick ribeye steaks
• 1 Tablespoon avocado (canola or vegetable oil)
• Kosher salt & pepper
• 1/2 cup unsalted butter (at room temperature)
• 1/4 cup chopped fresh parsley
• 3 cloves garlic (grated or minced)
• Zest of 1 lemon
• 3 teaspoons fresh chopped herbs (rosemary, tarragon, basil, thyme)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Preparación

1. 1

   Set the sous vide to your desired temperature (130-degrees for medium-rare).

2. 2

   Season ribeye steaks with salt and pepper and vacuum seal using your preferred method (1 steak per bag).

3. 3

   Cook for 1 hour (for 1 1/2-inch thick ribeye steak), up to four hours, unless you are cooking under 130-degrees*** (see below).

4. 4

   While the steak is cooking, prepare the compound butter. Combine softened butter with garlic and fresh herbs. Arrange the butter in the center of a piece of parchment paper or plastic wrap. Roll the butter into a log. Place in the refrigerator for 1 hour, or in the freezer for 15 minutes to firm up.

5. 5

   Remove ribeye steaks and pat dry with paper towels. Season with salt and pepper.

6. 6

   Add oil to a large cast iron skillet and heat over high heat. Working one steak at a time, sear steaks 1-minute per side, then using tongs, sear the sides of the ribeye as well.

7. 7

   Remove to cutting board and top with about 1 Tablespoon compound butter. Repeat with second steak. Slice and serve.