Modes

Ingredients

Ribeye Steaks

• 2 ribeye steaks, 16 to 20 ounces each

• 4 teaspoons Maldon flaky salt or Kosher salt

• freshly ground black pepper

• 2 Tablespoons butter

• 2 sprigs fresh thyme

Maître d' Butter

• 2 Tablespoons chopped fresh Italian parsley

• ½ teaspoon fresh lemon juice

• 1 teaspoon flaky salt or Kosher salt

• ½ cup unsalted butter, softened

• freshly ground black pepper

Instructions

Prepare the Butter

Combine the parsley, lemon juice, salt, softened butter, and black pepper in a bowl. Mix until well combined.

Transfer the butter to a sheet of plastic wrap and roll into a log about 1 inch thick. Refrigerate for 30 minutes.

Sous Vide the Steaks

Preheat the Wolf Convection Steam Oven to 132°F in Steam Mode with a perforated pan in rack position 2.

Season the steaks generously with salt and pepper.

Place each steak in its own vacuum-sealed or sous vide-safe bag with 1 Tablespoon butter and 1 sprig thyme. Seal the bags.

Cook on the perforated pan for 2 hours 30 minutes.

Sear the Steaks

Remove the steaks from the bags and discard the thyme. Pat the steaks completely dry.

Heat a cast-iron or heavy-bottom skillet over medium heat for 3 minutes.

Add a small amount of high-heat oil and sear the steaks for about 2 minutes per side.

Serve

Top each steak with a slice of Maître d’ Butter and allow the steaks to rest for 5 minutes before slicing and serving.