Sous Vide Grass Fed Rib Steaks
I experimented sous viding another cut of grass fed beef, rib steaks, a.k.a. cowboy steaks. Turns out, it's delicious!
Dry your steaks and liberally salted and pepper them before vacuum sealing them. Put the packets in your fridge for a few hours or until you're ready to cook them.
Fill and preheat your SousVide Supreme to 130°F (for medium rare). When it is up to temperature, drop in the steaks and let them cook for 7 hours.
Once they're done cooking, take the steaks out of the bag and dry them off. Blast them with your kitchen torch to char the skin.
Finish off your steaks with a sprinkling of Aleppo pepper finishing salt.
Calories: 235kcal | Protein: 23g | Fat: 16g