Recipe created by customer, Ann R.
I love, love, love ALL of WIB’s steaks but had never tried the Cowboy Ribeye. Being as it is a big boy, it seemed a perfect candidate for the Sous Vide method to ensure even doneness throughout.
Packed the bag up with olive oil, smashed garlic, fresh thyme, bay leaves, Kosher salt and ground pepper.Did Sous Vide at 126 F for 1 hour and then finished on a hot charcoal grill for a nice char and flavor. Let rest for 5-10 min. (I KNOW, it’s hard to wait!) Fantastic! Great presentation with the bone!