- (2)6 2” Rib-eye steaks, prime
- Kosher salt & fresh ground black pepper
- 2 tablespoons canola oil
- 4 tbsp unsalted butter
- 1 medium shallot, sliced
- 4 cloves garlic, smashed
- 4 sprigs thyme
Cook steaks in ice chest with water at 133 for 1 to 3 hours. (see Ice Chest Steak) Check water temperature every 30 minutes and add hot water as needed. Remove steaks from bags and pat dry.
Transfer steaks to a wire rack inside a large rimmed baking sheet and let them rest for 5 minutes.
Add shallot, garlic and thyme to a skillet and cook on high for 30 seconds. Pour over steaks. Transfer steaks to cutting board and serve. Transfer drippings from baking sheet to a grave bowl.
Enjoy!
Source: The Food Lab
