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DIRECTIONS: (Temperature for Rare: 125ºF, Medium-Rare: 130ºF,
Medium: 135ºF, Medium-Well: 140ºF, Well Done: 145ºF, Time: 90 minutes)
Season ribeye with salt. Place ribeye in Vacuum Bag with 1 sprig of
rosemary, oregano, thyme on each side. Remove air using the Vacuum
Pump. Sous Vide ninety minutes.
Bring butter to room temperature. Mix butter with white truffle oil until
well combined. Reserve at room temperature.
Remove ribeye and pat dry. Heat vegetable oil in suitably-sized Skillet on
high until slick and shiny. Add ribeye, presentation side down, and sear
30 seconds to 1 minute on the first side. Flip and add ½ tbsp to 1 tbsp
truffle butter to ribeye. Sear another thirty seconds. Remove from Pan
and let rest three minutes before slicing.
Ribeye
1 large ribeye
1 tsp kosher salt
2 sprigs rosemary
2 sprigs oregano
2 sprigs thyme
1 tbsp vegetable oil
Truffle Butter
2 tbsp unsalted butter
1 tsp white truffle oil
INGREDIENTS:
ribeye with
truffle
BUTTER
38
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