Sous-Vide Ribeye

Ingredients: 

• 2 Grass Fed Beef ribeye steaks, 1.5” Thick
• 1 tsp of smoked paprika
• 1 tsp freshly ground pepper
• 2 tsp of sea salt
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 tsp of ground coriander
• 1 tsp of red pepper flakes
• 2 tbsp of melted butter

Directions:

1. Preheat the sous vide water bath according to the degree of doneness you desire for your steaks. We recommend 130 degrees F for medium-rare. 
2. Combine all dry ingredients in a small bowl and rub on both sides of the steaks, covering well. Place the steaks in their respective resealable bags. Remove as much air as possible from the bags without letting any water in.
3. Seal the bags and submerge them into the heated water.
4. Cook in the sous vide bath for 1 to 3 hours. Meanwhile preheat the grill to high heat 15 minutes before the end of sous vide bath.
5. Remove the steaks from the bath and brush both sides with melted butter. Place on the hot grill for 30 to 60 seconds per side or until caramelized. 
6. Remove and serve.