Rib Eye Steak
One 16-to-18-ounce boneless rib eye steak
Kosher salt and freshly ground black pepper, to taste
2 thyme sprigs
1 garlic clove, smashed
One 4-inch rosemary sprig
One 3-inch piece lemon zest
2 tablespoons vegetable oil
1 tablespoon unsalted butter
Flaky sea salt, for garnish
1. Season the steak liberally with salt and pepper.
Place in a vacuum-seal bag with the thyme, garlic, rosemary and lemon and vacuum seal closed.
Preheat a pot of water with your Yedi Houseware Sous Vide to 129° F. Cook the steak for 2 hours, making sure it is completely submerged in the water.
Remove the bag from the pot and take the steak out of the bag, drying with paper towels.
In a large cast-iron skillet, heat the vegetable oil over high heat. Add the steak and cook, flipping once until seared on both sides, about 1 minute per side. Add the butter and baste the steak for 10 to 15 seconds more. Transfer to a board to rest for 5 minutes.
Slice the steak and garnish with flaky sea salt, then serve.