Sous Vide Ribeye Steaks

By Dottiejk

Ingredients

• 2 8-ounce ribeye steaks
• salt and pepper to taste
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 tablespoon Butter
• 6 whole garlic clove; peeled
• 1 teaspoon olive oil, for searing

Preparation

Step 1

Lightly season the steaks with salt and pepper and put them each into a
small vacuum pouch.

Add half the garlic and herbs to each pouch. Seal and cook for at least 45
minutes and up to 4 hours.

When ready to serve, add oil to a skillet over high heat.

Remove the steaks from the pouches, pat dry and sear in the skillet for 30
seconds per side to carmelize the surface.