Rib eye steaks, 1.5" - 2" thick. We used 58 day dry aged beef.
1 teaspoon per steak of rub that rubs Chop house blend
Optional - Shallots, fresh crushed garlic, rosemary and a tablespoon of butter.
Trim the fat off the edge of the steaks
We recommend you season the steaks with rub that rubs Chop house blend, use food safe sealing bags.
Vacuum seal the seasoned steak. As an option you can seal it with fresh crushed garlic, rosemary and a tablespoon of butter.
rare - 129 for 1 hour
med rare - 139.5 for 1 hour
Remove steaks from the bags, pat dry with a paper towel. Heat a cast iron griddle or pan to high heat. Sear for 45 seconds on each side or until the desired color is achieved. Searing is for looks and to bring out the seasoning and flavor.
If you like more of a sear, try cooling the steak in the fridge for 10 - 20 minutes, sear for 2 minutes per side.