What's better than a dry aged ribeye? A Wagyu dry aged ribeye first cooked Sous Vide then seared in Wagyu beef tallow. it was over the top! Give it a try. If you like the video, let me know, and please subscribe.
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Ingredients
Wagyu ribeye steak
Garlic
Fresh thyme
Butter
Beef tallow (see link below)
Equipment
Umai dry aged bags (see link below)
Food Saver
Sous Vide cooker (see link below)
Directions
Dry age the steak in an Umai bag for 5-6 days according to manufacture's instructions.
Trim the steak and cook sous vide to 122 degrees for a medium rare steak (after searing).
Sear in beef tallow for 60-90 seconds per side. Serve hot. Enjoy.
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