Precision Sous Vide Ribeye with Garlic Confit Butter

Ingredients

• 4 (12-16 oz) Ribeye steaks, approx. 1.5 inches thick
• 3 tbsp Salted Perfection Santa Maria Select Blend
• 8 tbsp Unsalted butter, divided
• 12 cloves Garlic, peeled and smashed
• 4 sprigs Fresh rosemary
• 2 tbsp Grapeseed or avocado oil (high smoke point)

Instructions

1. Set your immersion circulator to preheat a water bath to 129°F (54°C). This temperature allows enzymes to tenderize the meat without contracting the muscle fibers enough to squeeze out moisture.
2. Pat the ribeye steaks dry and season them thoroughly on all sides with the Salted Perfection Santa Maria Select Blend.
3. Place the steaks into vacuum-seal bags or heavy-duty zipper-lock bags. Distribute 4 tablespoons of the butter, the smashed garlic cloves, and rosemary sprigs evenly among the bags, ensuring they sit flat against the meat.
4. Seal the bags (using the water displacement method if using zipper-lock bags) and submerge in the water bath. Cook for 2 hours to ensure pasteurization and proper fat rendering.
5. Remove the bags from the water. Carefully take the steaks out and reserve the liquid in the bag—do not discard it. Pat the steaks extremely dry with paper towels; surface moisture is the enemy of a good sear because it requires energy to evaporate before browning can occur.
6. Heat a cast-iron skillet over high heat with the oil until it is just smoking.
7. Sear the steaks for 60 seconds on the first side. Flip the steaks, then add the remaining 4 tablespoons of butter to the pan along with the garlic and herbs from the sous vide bag.
8. Tilt the pan and baste the steaks continuously with the foaming butter for another 60-90 seconds to develop a deep crust without overcooking the interior.
9. Transfer steaks to a cutting board. Briefly whisk the reserved bag juices into the pan butter to create a quick emulsion, then pour over the steaks.
10. DUNZO!