Herb and Spice-Rubbed Rib Eye Steaks

If you’ve spent good money on a rib eye steak, it would be a crying shame to overcook it. That’s why it’s a great idea to cook that steak in a sous vide water bath. The herb rub in this recipe is simple and classic, but gives the steak a step up in the flavor department, enhancing, but not overpowering.

SERVES: 2

TEMPERATURE: 125ºF for rare; 130ºF for medium rare; 140ºF for medium; 150ºF for medium well; 155ºF for well done

COOKING TIME: 1 hour to 6 hours

Ingredients:

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

1 teaspoon onion powder

2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

½ teaspoon paprika

¼ teaspoon ground cinnamon

2 rib eye steaks (at least 1½-inches thick)

olive oil

salt

Directions:

1.Pre-heat the sous vide water bath to the temperature according to your desired degree of doneness (see above).

2.Combine all the herbs and spices in a small bowl and then season the steaks well with the mix, rubbing it into the steaks well. Place the steaks in a zipper lock bag. If the steaks are very large, put them each in their own bag. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag or bags and drop them into the water bath.

3.Cook in the sous vide bath for at least 1 hour, or for as long as 6 hours.

4.When you are ready to eat, remove the steaks from the bag and dry them well with a clean paper towel. Pre-heat a skillet on the stovetop over high heat for at least 2 minutes. Add the olive oil and when the pan and oil are very hot, season the steaks with salt and sear them for one minute per side.

5.Remove and serve.

Herb and Spice-Rubbed Rib Eye Steaks