Sous Vide Gigantic Grass Fed Cowboy Chops (Bone-In Rib Eye)
Sous vide is the BEST way to cook super-big, bone-in rib eye steaks. You end up with perfectly cooked beef and no risk of wasting your hard-earned moola.
- 2 grass fed, bone-in rib eye steaks approximately 2 pounds each
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Tabil seasoning or your favorite dry rub
- 2 tablespoons ghee
Season 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 transfer 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.
Sprinkle on additional seasoning and salt and sear with a couple tablespoons of ghee over high heat 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 perfectly cooked cowboy chops!
Calories: 505kcal | Protein: 46g | Fat: 36g