Weeknight Sous Vide Gigantic Grass Fed Cowboy Chops
- Yield 8 servings
- Prep 2 hours 10 minutes
- Cook 8 hours 50 minutes
- Total 11 hours
Weeknight Sous Vide Gigantic Grass Fed Cowboy Chops sits in the Beef section of Regbie. The card serves 8 servings. Plan on 11 hours from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 2 grass fed, bone-in rib eye steaks, approximately 2 pounds each
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Tabil seasoning, or a reliable dry rub
- 2 tablespoons ghee
Method
Salt the meat liberally with salt, pepper, and your dry rub of choice.
Vacuum seal the chops and store them in the fridge for at least an hour and up to 24 hours.
Take the meat out of the fridge when you're ready to cook. Put the vacuum sealed meat into the SousVide Supreme at 130° F for medium rare. Let the steaks cook for 8 hours and then move to an ice bath stored in the fridge for at least an hour. (If you're going to be eating the steaks immediately, skip the chilling and go straight to searing.)
When you're ready to serve the steaks, reheat your SousVide Supreme (set at 130° F) and reheat the steaks for about 45 minutes. Take the steaks out of the seal and dry them off.
Scatter on additional seasoning and salt and sear with a couple tablespoons of ghee over a hot burner in a cast iron skillet. About 2 minutes each side. Alternatively, you can throw the steaks on a hot grill to char them.
Now you're ready to eat evenly cooked cowboy chops!
