Sous Vide Australian Beef Ribeye Boneless Grass Fed

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Keep frozen and sealed until ready to cook.

Cook within 2 days of thawing on chiller, or within 4 hours of thawing at room temperature.



1. Thaw overnight in chiller, then at room temperature for 30 minutes before cooking.

2. Heat canola or vegetable oil in a cast iron or stainless steel skillet.

3. Remove steak from vacuum bag. Set aside the aromatics. Pat dry with a paper towel carefully.

4. When your oil starts to smoke, gently place the steak in the skillet. Add the aromatics and some butter. Cook for 1-2 minutes.

5. Flip the steak and cook the other side for another 1-2 minutes while basting. 

6. Using tongs, pick the steak and sear the edges for 30-45 seconds.