Every now and then, the Central Market puts so-called Cowboy ribeye steaks on sale. These are basically single rib standing roasts. Susan usually prepares them that way, and we serve them as prime rib. Today, I decided to sous vide this lovely piece of bovine muscle rather than roast it. It sat in the immersion bath at 129F for 1hr 40min rubbed with Montreal steak seasoning and cooking in butter with a spring of fresh Thyme and some Rosemary.
Once out of the sous vide, in went into a hot cast iron skillet where it got a minute on each side. We sliced it up and served it with a bit of horseradish, a baked potato and green salad.
This is too much food for a single meal. We’ll be having leftovers once if not twice.