Recipe: At Home Slow Cook Rib Eye - medium rare

Recipe: At Home Slow Cook Rib Eye - medium rare Delicious, fresh and tasty.

Slow Cook Rib Eye - medium rare. Great recipe for Slow Cook Rib Eye - medium rare. Medium rare is my dad's favorite's doneness. Sous vide is the most reliable way and my secret to cook the steak in perfect doneness every single time😜. 👇🏻Try this for your dad or your family this weekend on Father's Day😋. #dadsfaves A delicious, medium-rare, tender ribeye steak is a treat many meat lovers appreciate.

Flip the steak again, then add all of the veggies spread around the steak.

When the rib-eyes come out of the oven, tent loosely with.

Many traditional prime rib recipes call for searing the meat either on the stove or in an ultra-hot oven to create an outer crust before slow roasting.

You can cook Slow Cook Rib Eye - medium rare using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Slow Cook Rib Eye - medium rare

1. You need of Rib eye.

2. Prepare of Rosemary.

3. You need of Garlic.

4. It’s of Sea salt.

5. Prepare of Pepper.

6. You need of Olive oil.

7. It’s of Butter.

Season both sides of steak with Meat Church Holy Cow BBQ Rub, and Meat Church Garlic and Herb Seasoning.

Transfer to slow cooker, ribs side down.

Rub butter mixture on top and sides of roast.

Wonder why you need a two-zone setup?

Slow Cook Rib Eye - medium rare instructions

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😋.

Wonder why you need a two-zone setup?

If your steaks are close to being done, you can move them over to the cold side of the grill.

For a medium-rare steak, place the ribeye on the grill and cook the meat for about two to two and a half minutes on one side.

Recipes; Grilled Rib-Eye Steaks; Doug Scheiding.

Grilled Rib-Eye Steaks by Doug Scheiding.