Ease of Preparation: Medium
Yield: 1-2 servings
Ingredients:
- 1 ½- inch (7.25 cm) thick ribeye steak
- Kosher salt
- Fresh ground black pepper
- 2 tablespoons (30 ml) Herbes de Provence
- Oil, for grilling
Method:
Pre-heat a water bath with a precision cooker/immersion circulator to 130 F (55 C).
Season steak with salt and pepper then place it into a vacuum sealer pouch or heavy-duty plastic zip-top bag.
Seal the bag using either a vacuum sealer or, if using a zip-top bag, by using the water displacement method.
Add the sealed bag to the water bath, making sure not to block the intake or output sections of your device. If properly sealed, the steak should sink.
Heat in the bath for 60 minutes or until preferred internal temperature is achieved.
Remove the steak from the bag and drain on a lined plate.
Pat steak dry very carefully on both sides.
Season steak with oil, Herbes de Provence, salt, and pepper.
Preheat a grill to high heat.
Place steak on the grill and sear to create a firm crust on each side.
Serve steak immediately.