Recipe of Super Quick Homemade Slow Cook Rib Eye - medium rare

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, slow cook rib eye - medium rare. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Slow Cook Rib Eye - medium rare is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Slow Cook Rib Eye - medium rare is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have slow cook rib eye - medium rare using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Slow Cook Rib Eye - medium rare:

1. Prepare 1 kg Rib eye
2. Make ready 2 sprigs Rosemary
3. Prepare 2 cloves Garlic
4. Make ready Sea salt
5. Prepare Pepper
6. Get Olive oil
7. Prepare Butter

Instructions to make Slow Cook Rib Eye - medium rare:

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😋

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