Sous Vide Gigantic Grass Fed Cowboy Chops
Ingredients
The steaks
-
2
pounds
grass fed, bone-in rib eye steaks (approximately 2 pounds each)
The seasoning
-
to taste
Kosher salt
-
to taste
Freshly ground pepper
-
to taste
Tabil seasoning (or your favorite dry rub)
The fat for searing
Instructions
- Season the meat liberally with salt, pepper, and your dry rub of choice.
- Vacuum seal the chops and store them in the fridge for at least an hour and up to 24 hours.
- When ready to cook, put the vacuum sealed meat into the SousVide Supreme set at 130°F for medium rare.
- Cook the steaks for 8 hours, then transfer to an ice bath and store in the fridge for at least an hour.
- If eating immediately, skip the chilling and go straight to searing.
- Reheat the SousVide Supreme (set at 130°F) and reheat the steaks for about 45 minutes.
- Remove the steaks from the seal, dry them off, and sprinkle on additional seasoning.
- Sear the steaks in a couple tablespoons of ghee over high heat in a cast iron skillet for about 2 minutes per side, or grill them to char.
Nutrition Facts (estimated)
Servings
8
Calories
505
Total fat
36g
Total carbohydrates
0g
Total protein
46g
Sodium
0mg
Cholesterol
0mg
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