- Liberally apply kosher salt to the entire rib-eye steak before vacuum sealing. Store in the refrigerator for up to 24 hours.
- When you are ready to prepare the meat, pre-heat your sous vide to the recommended temperature for your device and level of doneness.
- Preheat cast iron too high. Remove rib eye steak from sous vide bag and pat dry. Sprinkle the bottom of the pan with salt. Lay the stake down on one side and sear it for approximately 2 to 3 minutes. Lay down more salt on the pan and flip over to the other side . Sear for approximately two to three more minutes.
- Enjoy with your favorite side dish. Seen here with Brussel Sprouts & Bacon.