Steps to Make Homemade Slow Cook Rib Eye - medium rare

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, slow cook rib eye - medium rare. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Slow Cook Rib Eye - medium rare is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Slow Cook Rib Eye - medium rare is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook slow cook rib eye - medium rare using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Slow Cook Rib Eye - medium rare:

1. Get 1 kg Rib eye
2. Make ready 2 sprigs Rosemary
3. Get 2 cloves Garlic
4. Get Sea salt
5. Make ready Pepper
6. Get Olive oil
7. Get Butter

Instructions to make Slow Cook Rib Eye - medium rare:

1. Set the sous vide cooker. Preheat water temperature to 55C/131F for medium rare, 60C/140F for medium, 65C/149F for medium well, 70C/158F or above for well done
2. Use butcher’s twine to truss the rib eye into even sections. This helps to retain a nice shape after sous vide
3. Season the beef with some salt, pepper and olive oil before searing the beef
4. Sear all sides of the beef in a hot pan, baste with butter, until the beef has a nice, dark caramelization all over the exterior. Remember it’s a quick sear, don’t cook it through
5. Add rosemary and the garlic into the pan, baste with the hot butter quickly, remove it as soon as the rosemary is still bright green and when the garlic is not burnt yet
6. Rest the rib eye in room temperature until slightly cool. Transfer the rib eye to a zip bloc bag or sous vide bag, add together the cooking juices and herbs, set the bag into the preheated water
7. Sous vide for around 2 hours. (You can ensure the doneness by checking the internal meat temperature by using a meat thermometer)
8. Just before you serve the rib eye, remove the beef from the bag, dry it with kitchen paper. Put the beef into the hot pan again with butter for a final sear
9. Rest for 5-10 minutes, don’t forget to remove the butcher’s twine, cut into slices and serve with your favorite vegetables, enjoy😋

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