Ingredients
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1 1/2- inch (7.25 cm) thick ribeye steak
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Kosher salt
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Fresh ground black pepper
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2 tablespoons (30 ml) herbes de Provence
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Oil, for grilling
Directions
- Pre-heat your immersion circulator to 130 F (55 C).
- Season steak with salt and pepper then place it into a vacuum sealer pouch or heavy-duty plastic bag.
- Seal the bag either using a vacuum sealer or, if using a zipper-lock bag, by using the water displacement method.
- Add the sealed bag to the water bath, making sure not to block the intake or output sections of your device. If properly sealed, the steak should sink.
- Heat in the bath for 60 minutes or until preferred internal temperature is achieved.
- Remove the steak from the bag and drain on a lined plate.
- Pat steak dry very carefully on both sides.
- Season steak with oil, herbes de Provence, salt, and pepper.
- Preheat a grill to high heat.
- Place steak on the grill and sear to create a firm crust on each side.
- Serve steak immediately.
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