Blowtorch SousVide Ribeye

Blowtorch SousVide Ribeye

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Sous Vide Steak 2 inch Steak for 2:30 hours at 130 degrees with butter Rosemary and Thyme – Then using a butane blow-Torch crust up the skin.
In a skillet melt 1 part oil to 2 parts butter add some garlic once butter is bubbling add rosemary and thyme and cook until fragrant and herbs and garlic have infused the oil – Drill oil over slice Ribeye and Salt.

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