17 Oct 2019
Cooking Level: ★★☆☆☆
250g Dry-aged ribeye steak
Salt and freshly ground black pepper
Lavenders Greek seasoning
2 tbsp chopped fresh parsley
2 tbsp extra virgin olive oil
1/2 tsp minced garlic
10ml lemon juice
1 tbsp unsalted butter
Set the Sous Vide Cooker to 58ºC.
Season the steak with salt, pepper and Lavender's Greek seasoning.
Place in a large zipper lock or vacuum seal bag.
Place the bag in the water bath and set the timer for 1 hour.
About 5 minutes before the steak is finished, prepare the gremolata: Mix parsley, olive oil, and garlic in a small bowl. Add lemon juice and stir to combine and season to taste with salt and pepper.
When the timer goes off, remove the steak from the bag and pat dry with paper towels.
Heat a pan over medium-high heat for 5 minutes. Add butter. When the butter is melted, add the steak and sear until well-browned, 30 sec to 1 min per side.
Transfer steak to a plate and let rest for 5 minutes.
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