Precision-Cooked Santa Maria Ribeyes

Ingredients

• 4 (12-16 oz) bone-in rib steaks, approx 1.5 inches thick
• 3 tbsp Salted Perfection Santa Maria Select Blend
• 4 sprigs fresh rosemary
• 4 cloves garlic, smashed
• 2 tbsp avocado oil (or other high-smoke point oil)
• 2 tbsp unsalted butter

Instructions

1. Set your immersion circulator to 133°F (56°C). This specific temperature is chosen to target fat rendering while maintaining a medium-rare texture.
2. Pat the rib steaks dry with paper towels to ensure the seasoning adheres properly. Generously coat all sides with the Salted Perfection Santa Maria Select Blend.
3. Place each steak into a vacuum-seal bag (or heavy-duty zipper-lock bag using the water displacement method). Add one sprig of rosemary and one smashed garlic clove to each bag, placing them flat against the meat face.
4. Seal the bags, ensuring maximum air removal to prevent floating and guarantee efficient heat transfer.
5. Submerge the bags in the preheated water bath and cook for 2 hours. This duration allows the meat to reach thermal equilibrium and tenderize without degrading the texture.
6. Remove the bags from the water. Take the steaks out and discard the cooked herbs and garlic.
7. Thoroughly dry the steaks with paper towels. This is critical; surface moisture requires massive energy to evaporate (2260 J/g), which delays the Maillard reaction and results in gray, steamed meat rather than a crust.
8. Heat a heavy cast-iron skillet over high heat with the avocado oil until it begins to smoke slightly.
9. Sear the steaks for 45 to 60 seconds per side to develop a deep mahogany crust.
10. In the last 30 seconds of searing, add the butter to the pan and baste the steaks rapidly to distribute heat and flavor into the crust.
11. Transfer to a board or warm plates immediately to serve. DUNZO!