– 1 Ribeye Steak (1 ½ - 2 lbs)
– salt and pepper
– 2 tbsp. olive oil
– 2 garlic cloves, thinly sliced
– 1 cup roasted red bell peppers
– 2 tbsp. ciboulette, thinly sliced
– sea salt flakes
INSTRUCTIONS
1. Season ribeye and place in vacuum sealed bag
2. Submerge bag in water and sous vide for 2 hours at 130°F
3. Remove ribeye and pan sear until golden brown. Add garlic and roasted pepper